Mietta by Rosemary is a delightful Cake and dessert shop in Melbourne, run by the talented pastry chef Rosemary Andrews.

Rosemary has honed her skills at top kitchens like Attica Summercamp, Ezard, Dinner By Heston Blumenthal, Tivoli Road Bakery, Cobb Lane Bakery, Hazel, and Bistro Guillaume, and even staged at renowned restaurants in the UK, such as Gordon Ramsay, The Ledbury, and Dinner by Heston Blumenthal. At Mietta, she offers a variety of her signature cakes, including the Honey-Misu layer cake, 8 Layer Carrot Cake, Two Texture Valrhona Chocolate Cake, Raspberry Red Velvet Cake and more. At Mietta by Rosemary, you'll find an array of delectable treats, from signature layer cakes like the Honey-Misu Cake and Eight-Layer Carrot Cake to delightful cookies, soft serve, and her famous focaccia. Each creation is crafted with premium ingredients and a touch of contemporary finesse.

Our elegant space, inspired by Parisian patisseries, designed by GOLDEN design and Principal Design logo features marble accents and a soft palette that perfectly complements our exquisite cake display. Whether you're picking up a whole cake for a special occasion or enjoying a slice with a cup of Market Lane coffee, Prana Chai, Iced drinks, soft serves and more - Mietta by Rosemary promises a delightful experience focused on flavour, quality ingredients and showcasing classic cakes with elevated flavour profiles.

Join us at 23 Glenferrie Road, Malvern, and indulge in the sweet little things that make life special.

Mietta By Rosemary has seats provided outside for your take away goods,

Opening Hours:

Fridays: 10am-4pm

Saturdays: 10am-4pm

Sundays: 10am-4pm

Christmas Hours:

Tuesday 24-12 - from 10am

Open for slices and pre ordered whole cakes from 10am

Wednesday 25-12 -

Open for pre ordered whole cakes from 10am

Closed Friday 27/12

Open Saturday 28/12

We will be open for New Years Eve

Tuesday 31/12

The name "Mietta" translates from Italian to "sweet little thing," and "Rosemary" means remembrance, reflecting Rosemary's tribute to life's sweet moments often shared over a slice of cake.

A little about Rosemary Andrews, Pastry Chef and Owner of Meitta located in Malvern, Melbourne, Australia.

Following years of baking every afternoon after school and delivering her goodies to neighbours, Rosemary began work in a commercial kitchen in 2007 at the age of 16. It wasn’t long before she decided to follow her career ambitions and make the move from small-town Tasmania to Melbourne in 2012.

Since then, Rosemary has refined her craft working in a variety of the best-known bakeries and restaurants in Melbourne, from EZARD, Dinner By Heston Blumenthal, Rockpool Bar & Grill, Spice Temple, Bistro Guillaume, Rosetta, Laurent Bakery, Cobb Lane Bakery, Hazel Restaurant, Laurent Bakery to Tivoli Rd Bakery. In 2016, she spent three months working as a stagiaire in London at Gordon Ramsay, The Ledbury and Dinner by Heston Blumenthal.

During Melbourne’s 2020 lockdown, Rosemary worked at Attica during its take-away period, baking thousands of cheesecakes, cakes and desserts, before being offered the role of Head Pastry Chef of Attica Summer Camp. Rosemary led a team of pastry chefs and collaborated with one of Australia’s best chefs, Ben Shewry, on the beautiful and nostalgic dessert trolley.

When Summer Camp ended in 2021, and lockdown hit Melbourne again, Rosemary did a week-long Bake Shop at Attica before heading off on her own journey.

For the past two years, Rosemary has continued to bake her dessert collections for adoring Melburnians while working on her plans for Mietta by Rosemary, which opened on December 9, 2023 at 23 Glenferrie Road, Malvern, Melbourne.

Mietta by Rosemary will have a strong focus on Rosemary’s signature layer cakes – the Honey-Misu layer cake, 8 Layer Carrot Cake and Honey, Espresso and Dulce de Leche layer cake – as well as her other favourite desserts, including Dulcey Baked Cheesecake, two-texture Valrhona Chocolate Cake and Lemon Tart. Other baked items Rosemary has been working on and her famed focaccia will also be making an appearance.

Another new addition, and one she’s excited about, is a soft-serve machine.

“We’ll be serving vanilla soft-serve made using Gippsland Jersey milk with Valrhona chocolate sauce at the opening,” says Rosemary. “And unlike the last pop-up, I’ll be ready for the rush, with more than a thousand slices of cake available when the doors open, along with the focaccia slabs, ice-creams and Market Lane coffee.”

The thought processes, finesse, detail and restaurant-style finishes behind each baked item are pure art, so Rosemary engaged local design studio Golden to collaborate on the store's fit-out. It is a refined, elegant and minimal space that doesn’t steal focus from the hero: the cake display.

“A soft palette was used alongside marble and gold to reference Parisian patisseries,” says Rosemary. “Fixtures, including wall lights, custom shelving and floral displays, are layered in the space, to mirror the way my cakes are made. Then I’ve added elements, like a wall of handmade flowers, that reflect my own personality.

“My goal is to make people feel joy through cake, cake boxes of joy, Bringing joy to people is one of the main reasons I love being a pastry chef. Mietta reflects my career and what I am about – quality and delicious cakes.