We make the
stickiest stuff
in Sydney.
Sticky Picky started in 2019 because we couldn't stop making sticky date pudding for our friends. Then for our friends' mums. Then for strangers on Instagram who slid into our DMs at 11pm. We've been making it ever since.
How a sticky date
got out of hand.
Sticky Picky began the way most good things do — by accident. We baked for the people we loved, they told the people they loved, and somewhere along the way "you should sell these" stopped sounding like a joke. Six years on, we're still chasing the reaction we got the first time someone called it out of this world.
You gonna eat that?
— Sticky Picky, every dayWhat we're picky about.
Small batch, on the day.
Nothing on our menu sits in a freezer waiting for you. We bake to order, every morning. If you're getting it Saturday, it was made Saturday morning.
Butterscotch from scratch.
Dark muscovado, real cream, real butter, a little salt. No premix. No "butterscotch flavouring." If we're putting your name on it, it's the real thing.
A card with every box.
Handwritten. By a real human (us). Even when the order is for thirty. Especially when the order is for thirty.
If we wouldn't eat it, we won't ship it.
Burnt brûlée. Soggy donut. Cracked bundt. Straight in the bin, no exceptions, no apologies. Pickiness is the point.
What people say.
"Sent the share pack to mum for her birthday. She rang me crying. So sorry. Worth it."
— Jamie
"You gonna eat that? — me, looking at my partner's last brûlée donut."
— Todd
"Had the cannoli tower at our wedding. Three guests asked us where we got our caterer."
— Priya & Sam
Out of this world.
One menu. Twelve products. One small Sydney kitchen, two cooks, and a lot of butterscotch.