Our expert bakers and exacting decorators work alongside our product design and development team, to create cakes that taste as heavenly as they look. And, whilst we continue to explore new techniques and seasonal flavours, as well as tailor bespoke cakes to individual clients, you’ll always find favourite bakes beautifully presented in stores and online.
We never settle for second best when it comes to our ingredients. We use the freshest butter and the best-quality spices, such as cinnamon, nutmeg, allspice, cloves and mace. And, of course, we don’t forget the booze: in some of our cakes you will find Jamaican rum, brandy, or a lacing of oloroso cream sherry.
Only the finest unsalted butter goes into our premium buttercream and biscuits. We freely use stem ginger, sticky black treacle and English marmalade, while our icings are coloured naturally and our eggs are always free range.
In 2012 we were delighted to be awarded a Good Egg Award, for our commitment to using only free-range eggs, a commitment that we have honoured for 25 years. We believe that it’s just common sense that happy chickens make happy eggs and that only the best eggs go on to make the best cakes.