Sydney's cake king Andy Bowdy is opening a cafe

We fell in love with his meringue and flower-topped sky-high cakes on Instagram and now the pastry chef is finally giving us what we’ve all been waiting for.

Sydney’s cake king, Andrew Bowden, is opening up his first solo cafe in Enmore and it’s going to be epic.

The former pastry chef of Newtown’s Hartsyard plans to open his eatery’s doors early November along with his partner Maddison Howes, but the pair are still unsure what the cafe will be called.

"We have no idea. It's really hard," he told Good Food. "We just didn't want to call it Andy Bowdy Pastry. It's obviously not going to be just a pastry shop. I hate the whole idea of naming the shop after myself."

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Bowden realised his passion for sweets after working in a London kitchen. When he returned to Australia, his love for desserts blossomed and he began documenting his creations on Instagram.

It was there where foodies discovered his magical tiered cakes and almost 50,000 followers later, the rest is history.

The yet to be named bakery will feature classic pastries with a twist like tarts and vanilla slices, and down-sized versions of Hartsyard’s pies with an almond and pecan crust, spiced pumpkin custard, pork fat caramel, Jack Daniels and orange jelly.

The bearded dessert dude says he doesn’t want his cafe to solely be focused on his inventive desserts.

"I've always wanted to own a sandwich shop, so I'll be doing sandwiches as well… I'm thinking American deli-style sandwiches – and not in the Reuben way," Bowden says.

Expect fish sandwiches, cream cheese, jam and smoked fish bagels and unconventional hash browns in “a breakfast sandwich that will blow people's minds," the chef says.

"We've got a liquor license there as well – we were thinking at a later date maybe opening for desserts on Fridays and Saturdays."

Bowden is going for an American style all-day brekkie cafe which will also serve milkshakes. “I want to go back to focusing on a tasty thickshake without it actually having to have a doughnut and rimmed with Nutella or covered in Maltesers,” he says.

The cake king eventually hopes to collaborate with other like-minded pastry chefs to create drool-worthy desserts Sydneysiders won’t see coming.

As for his vibrant and floral skyscraper cakes, thank the pastry gods they won’t be going anywhere.

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