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FAQs

Are all your bakes gluten free?


YES! That's our speciality. We then include additional dietary requirements: dairy free, soy free, vegan and nut free to suit your needs.




What flours do you use?


Our bakes consistent of a mix of flours. We like to use: buckwheat flour, gluten free plain flour, rice flour, cornflour, potato flour and ground almonds.




Where do you source your ingredients?


From our local high street




Where do you make your cakes?


All bakes are made in the premises of our chief baker Michelle.




Who makes your cakes?


Michelle our chief baker.




Do you publish allergen information?


Yes. Allergen information is listed on each individual product page. Please note that they are baked in an environment in which the following allergens are handled: gluten, nuts, peanuts, sesame seeds, egg, milk, soya, sulphites, celery, seafood.




Can I collect my order from you?


Yes! A specified location will be provided upon placing your order.




Why don't you post cupcakes and whole cakes?


Our cupcakes and whole cakes are far too delicate to survive postage. We prefer cakes to be collected or delivered (at a charge) to customers so cakes arrive in beautiful condition.




What is the shelf life of my order?


Our whole cakes and cupcakes are made to order and we advise they are consumed on the day of collection/delivery or the next day at the very latest. Loaf cakes can be frozen for up to 3 months and eaten straight away after defrosting. Brownies must be stored in an air-tight container consumed within 3 days. We recommend keeping cakes in a cool dry place, not in the fridge.




How do I store my bake once at home?


Each bake will come with instructions on how to store it. We recommend all cakes to be stored in a cool, dry place outside of the fridge and consumed on the same day to maintain freshness and quality.