Layers appear across many Armenian desserts. At Tatik’s you’ll find Armenian napoleons of house-made puff pastry layered with cream, plus tall caramel wafers – delicate biscuits piled high with caramel and walnuts between each. They’re all the works of co-owners Nawid Fayazi and Aisha Fayazi.

At Tatik’s Delights, the highlight is the medovik, or honey cake. It’s made using a family recipe passed down from Aisha’s tatik (grandmother in Armenian). It’s a labour of love, taking 24 hours to make. Thin sheets of honey biscuit are baked until crisp, then layered with sweet cream, iced again and finished with crushed biscuit crumbs. Left to rest overnight, the cream softens each layer into something closer to sponge cake.

The space wasn’t intended as a retail venue. The couple secured it as a commercial kitchen for their wholesale and catering business, which began in 2024. Inside, bench seating lines one wall, with several tables outside.