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A 25cm apple pie with a shortcrust base and lattice top. Just one of the large fruit pies we make. Also available are mini, deep filled fruit pies such as cherry, summer fruits and rhubarb depending on the season.
The Bakewell tart has a crisp, butter, pastry base topped with jam and a vanilla sponge and finished with a generous scattering of toasted flaked almonds.
Honey Nut Tart
Our 25cm honey nut tart is packed full of nuts. Which ones depend on availability and affordability. It serves at least 15 people and makes a great dessert.
Our mini tart range includes lemon, chocolate, jam and fresh fruit.
The Victoria Sandwich Cake
The victoria sandwich cake is light and buttery with a vanilla flavour. Sandwiched with jam and vanilla buttercream. The cake is finished with a dusting of icing sugar.
Chocolate Fudge Cake
Our chocolate fudge cake is just as chocolate cake should be moist and soft, with two layers of cake sandwiched with a creamy, chocolate buttercream and finished on top with a layer of the same.
A three layer coconut cake. Light, vanilla sponges layered together with a frosting. The whole cake is then finished with a layer of frosting, which is sprinkled with lots of desiccated coconut.
Red Velvet Cake
A three layer red velvet cake without the artificial colouring. The classic red colour is obtained through the use of beetroot. Sandwiched together with a vanilla cream cheese and finished on the outside in the traditional way.
Carrot & Walnut Cake
Carrot and walnut cake has become a firm favourite on the British tea table. This one is moist in texture with plenty of spicy flavour. Sandwiched and decorated with a cinnamon cream cheese.
Coffee & Walnut Cake
No tea table is complete without the coffee and walnut cake. Ours has a gentle flavour, garnered from real coffee and walnut pieces. The sponge is sandwiched with a coffee buttercream. The top is decorated with rosettes of buttercream and some larger walnut pieces.
Tunisian Orange Cake
A Tunisian orange cake with is gluten and dairy free. It lacks nothing in texture and flavour as a result. A 23cm cake which is moist and light. Great as a dessert or as a tea time item.
Our beetroot cake is gluten and sugar free. The frosting is made using avocados, chocolate and maple syrup and is finished with a scattering of finely chopped pistachio nuts. It is rich and moist.
Madeira cake, rich and buttery finished with a dusting of caster sugar.
Apple & Sultana Cake
An apple and sultana cake is another of our loaf tin cakes. Made with fresh apples and sultanas it would go just as well with cheese as a cup of tea.
This banana loaf is made using ripe bananas and grated carrots and dried fruit so it is full of flavour. Perfect spread with a little butter for breakfast.
A 4cm x 21cm fruit cake, filled with sultanas, raisins and pecan nuts and then flavoured with spices and cider. An old English recipe, perfect for tea, or with some butter or cheese.
Vanilla Sponge Treats
These little beauties are made with a vanilla sponge and are decorated with white chocolate frosting and dried raspberries.
Mini Cake Range
Our mini cake range also includes cup cakes and muffins of different flavours, using different toppings.
Salted Caramel Loaf Tin Cakes
Mini salted caramel loaf tin cakes. The sponge is made with soft brown sugar and the frosting is made with the same and of course a sprinkling of sea salt.
Toffee & Caramel Bundt
Toffee and caramel bundts made with soft brown sugar for that caramel flavour and iced using maple syrup and crushed walnuts.
Lemon & Pistachio Bundt
Lemon and pistachio bumdt cakes made with ground almonds, pistachio nuts and lemon zest and iced with a lemon glacé icing and finely chopped pistachio nuts.
Orange & Rosemary Bundt
These little bundt cakes are flavoured with fresh rosemary and orange zest and are then finished with a light glacé icing and a dusting of dried orange zest.
The classic American gooey chocolate brownie.
Chewy Pistachio Bars
Our chewy pistachio bars are packed full of ingredients, chocolate, coconut, oats and pistachio nuts. A lovely chewy biscuit.
Granola bars full of nuts, oats and seeds.
Whatever your celebration, we are here to make the perfect cake for you. Please call us whether it is a wedding cake or birthday cake you require.
Lemon Drizzle Cake
A moist, light lemony sponge, iced with a traditional glacé icing, flavoured with lemon.
A type of currant bun which first appeared in the 18th Century at the Bun House in Chelsea. Made with a rich yeast dough flavoured with spices and filled with currants, sugar and butter.
White Chocolate & Raspberry Cake
A simple vanilla sponge filled with raspberry jam, decorated on top with a white chocolate butter cream.
Originally made in cider producing areas in Britain this lovely fruit cake is packed with flavour, fruit and spices.
Pain au Chocolat
Chocolate bread has become a British breakfast staple. A buttery, flaky, sweet roll with two pieces of chocolate in the centre.
A buttery, flaky, viennoiserie pastry made from a yeast dough, layered with butter, cut into a triangle and then rolled up like a scroll.
A flaky, cinnamon, buttery whirl filled with walnut pieces. You will definitely liven up your breakfast table with these beauties.
The nations favourite tea time treat. We make them plain, with fruit or cheese.
Lemon & Lime Mini Loaf Cakes
These sweet little mini loaf cakes, are flavoured with lemon and lime zest and iced with a lemon and lime icing.
A light yeasted not too sweet teacake containing dried fruit. Serve them toasted and buttered.