The cakes are hand baked to order in small batches
ensuring quality, taste and freshness
Gluten Free Rich Chocolate Cake
This cake is a winner on every level. For starters it has won three prestigious awards; Highly Commended in the 2004 Soil Association Awards, Gold in the Great Taste Awards 2005 and Gold again in 2007. It was also adored by Organic Life Magazine who described it as ‘velvety, rich and extremely yummy, with an explosion of chocolate delight.
Plus this rich-as-a-millionaire masterpiece is chock full of ground almonds and an impressive 73% Belgian chocolate - it’s moist, rich and definitely naughty. Perfect in fact.
Coconut & Lime Cake
Awarded a Bronze in the Great Taste Awards 2005, this super-zesty cake (thanks to fresh limes) crumbles delightfully at the mere mention of a fork. Light and utterly mouthwatering.
Lemon Drizzle Cake
Awarded a Silver in the Great Taste Awards 2005, this flavoursome classic is drizzled with lashings of freshly-squeezed lemon juice and then baked to a warm, golden shade. Exquisitely tangy. Exceptionally moist. Effortless to devour.
Baked Lemon Cheesecake
Rich, creamy and made with fresh lemons, this divine cheesecake is allowed to cool gently before being chilled - for a feather-light, fluffy texture on a rich, crunchy digestive biscuit base. Awarded a Bronze in the Great Taste Awards 2005.
Victoria Sponge
This sponge is also as light as air, yet made with the finest creamy butter filling with a supreme vanilla taste. The reduced sugar jam contains lashings of extra fruit which works like a dream with the vanilla. Possibly too good to share!
Carrot & Walnut Cake
Full of distinctive flavours and texture, this is our longest selling, ever-popular cake. Highly recommended.
Chocolate Sponge
A light chocolate sponge filled and topped with a luxurious, real chocolate cream and finished with dark chocolate curls. An absolute must for cocoa-lovers.
Coffee & Walnut Cake
Always a favourite. Both traditional and classic.
Wheat Free Lemon & Almond Cake
A very unique cake made with rye flour and almonds, filled and topped with our very own tangy lemon curd.
Black Treacle & Ginger Cake
Decadent, dark and decidedly treacley. Give in to this super-moist cake riddled with nuggets of real ginger.
Hand-baked Mince Pies (Seasonal)
Featured in The Sunday Times Style Magazine, November & December 2007. Nothing half-hearted here, our pies are filled to the brim with juicy, fruity mincemeat - laced with a splash of cognac. And as for the pastry - crumbly, buttery and delicately dusted with icing sugar.
(Shelf life 12 days, 10 days for Wheat Free and Gluten Free).