I started my business in 2005 when I was approached by several local outlets to supply homemade cakes.I have been making celebration cakes for many years and still attend courses to extend my knowledge of sugarcraft.
I bake my fruitcakes in the bottom of the Aga on a low heat keeping them nice and moist, and leave them to mature for a least 6 weeks
My business is based on our working dairy farm in Sandbach, Cheshire,where we also sell free range eggs on the doorstep. So please make an appointment before calling round
We also have our own Veg Box Scheme, pop over to our page and find us on facebook:
Vegetables and ingredients are sourced locally if possible, all eggs used are free range from Smallwood. Any milk used is from our own dairy herd. The sugarpaste that I use is from Artisan bakers at Newcastle under Lyme. the icing sugar is specifically milled to extra fine giving a satin smooth finish
My belief is fresh and locally produced food is best and to support local business