From Cheesecake to Shopfront: Better Burnt’s Warm Welcome to the High Street
Better Burnt began as a small-batch cheesecake delivery business — and after four years of loyal online following, the founder took the leap and opened a bricks-and-mortar café in early 2025. Nestled in a compact, character-rich corner unit reminiscent of Hackney’s backstreets or a Spitalfields parade, the vision was simple: to create a space that felt raw, honest, and delightfully unpolished — just like the brand’s cult-favourite burnt Basque cheesecakes.
With a clear aesthetic direction but a limited budget, the founder partnered with The Stylesmiths to bring the space to life. The result? A soulful and efficient small café fitout that captures the handmade spirit of the product and the personality of the business. Working within the existing footprint, The Stylesmiths focused on layering warmth and visual identity through texture, muted tone, and custom detailing.
A bespoke point-of-sale counter, complete with an integrated cake display fridge, anchors the cafe interior. Surrounding it, reclaimed timber, soft sage greens, and whitewashed brick walls create a tactile, natural palette. The café’s intimate footprint is made inviting with thoughtfully selected furniture and lighting that evokes the relaxed charm of European cafés — think soft sunlight, ceramic cups, and quiet moments of pause.
With its curb-side seating and interior that embraces imperfection, the space feels at home in London’s creative neighbourhoods — raw but refined, modest yet full of soul. It’s a testament to budget-conscious hospitality design done right.
“I had no idea where to begin with my first shop fitout. The Stylesmiths matched me with a designer who completely understood me. They made everything smooth and stress-free, even connecting me with a builder. I’m so grateful!”
— Founder, Better Burnt
