Storeybook Cakes, LLC – Oxford, CT: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (203) 560-4749 to check today's hours. Know the hours? Send them to us.

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83 Prokop Rd Building 2, Oxford, CT 06478

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Address83 Prokop Rd Building 2, Oxford, CT 06478

Phone(203) 560-4749

StyleCake shop

CountyNaugatuck Valley Planning Region

Time zoneEastern Time

From city center0.4 mi west

About Storeybook Cakes, LLC

Set at 83 Prokop Rd Building 2 (06478), Storeybook Cakes, LLC is a cake shop about 0.4 mi west of central Oxford.

It is one of 2 bakeries and sweet shops we list in Oxford — about one per 6,632 people living in the city. The closest neighbour on our map is Oxford Baking Company, 2.8 mi away.

Opening hours for Storeybook Cakes, LLC are not verified in our data. A quick call to (203) 560-4749 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Cake flavors

Red velvetButtermilk cake with a light cocoa note and vivid red color, traditionally layered with tangy cream cheese frosting.
Lemon chiffonAiry oil-based sponge brightened with fresh zest and juice; springy and tangy, a frequent pick for showers and summer weddings.
Almond wedding cakeWhite cake perfumed with almond extract and finely ground almonds, delicate and fragrant, long a classic choice for wedding tiers.
MarbleVanilla and chocolate batters swirled together in the pan, so each slice reveals its own ribbon pattern and two flavors.

Fillings

Fresh strawberries & creamSliced ripe strawberries set into whipped cream between layers, juicy and light; best for cakes served within a day of pickup.
Salted caramelSlow-cooked caramel with a pinch of sea salt, thick and buttery, often piped inside a buttercream dam to keep layers neat.
Cookies & cream mousseWhipped vanilla mousse folded with crushed chocolate sandwich cookies, giving a speckled look and soft crunch between layers.
Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.

Frostings & finishes

Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.
Ganache dripGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.
Semi-naked finishThin scrape of buttercream that lets the cake layers peek through, giving a rustic look often dressed with fresh flowers or fruit.
American buttercreamWhipped butter and powdered sugar frosting, sweet and fluffy, easy to tint and pipe into borders, rosettes and lettering.