RISE TO
EVERY OCCASION

Crushed digestive biscuits, toffee pieces and honeycomb, bound together in a milk chocolate toffee fudge mixture, topped with milk chocolate and sprinkled with more honeycomb and toffee pieces.

A gluten free shortcake base, generously spread with raspberry jam, and topped with a thick layer of toasted coconut.

A blondie loaded with creamy white chocolate and crunchy pistachios. Finished with knibbed pistachios and a smooth pistachio drizzle.

A chocolate sponge filled and topped with a chocolate icing. Topped with cocoa nibs and drizzled with dark chocolate.

Coffee sponge filled with coffee icing between the layers and white icing on top. Topped with cocoa powder.

A shortcake base with a sticky salted caramel. Topped with a dark chocolate ganache, milk chocolate and finished with a dark chocolate drizzle, white chocolate drops and toffee pieces.

A rich, sticky toffee and date loaf, sandwiched with a toffee icing. Sprinkled with pecan pieces and finished with apricot jam.

A delightful collection of four different flavours of cupcake, each generously topped with hand-piped icing and individual decoration. Red Velvet Cupcake, Sicilian Lemon Cupcake, Belgian Chocolate Cupcake and Carrot and Mascarpone Cupcake.

A smooth and indulgent gluten free chocolate fudge brownie, made with 26% dark chocolate.

The same recipe as our sultana scones, just bigger! With plenty of juicy sultanas..

A buttery shortcake base topped with a sharp baked lemon filling, decorated with cornflowers.

A moist carrot sponge, filled and topped with cream cheese icing and crowned with walnut pieces.

Digestive biscuits, mini marshmallows and raisins bound together in a rich chocolate fudge mixture and dusted with icing sugar.

A light courgette sponge drizzled with zingy lime syrup and filled with a lemon and lime filling, topped with a cream cheese and lime icing, sprinkled with chopped pistachios.

Whether you're enjoying a quiet morning with a cup of coffee or celebrating a special occasion, these cinnamon buns are the perfect treat. Soft, pillowy dough intertwined with a rich, buttery filling of cinnamon and sugar.

A moist toffee sponge filled with a layer of toffee sauce and filled and topped with toffee icing. The cake is finished with a toffee sauce drizzle and a sprinkling of toffee pieces.

A crisp pastry base with a layer of apricot jam, topped with frangipane and baked peaches. Finished with an apricot glaze and freeze-dried raspberries.

A sticky coffee flavour caramel sandwiched between a cocoa shortcake base and cocoa-dusted creamy white chocolate.

Sweet scone studded with dark chocolate chunks.

A bitesize rich gluten free and vegan chocolate brownie.

Crushed biscuits, rolled oats and pecan nuts wrapped in a maple flavour syrup, melted caramel and mallow, covered in dark chocolate.

An all butter fudge brownie made with a lot of chocolate! Full-on taste but not bitter.

These sweet scones are perfect for breakfast, a mid-morning snack, or an afternoon tea. The tender apple pieces add a delightful burst of flavour, while the hint of cinnamon provides a warm, comforting aroma. Topped with a crunchy cinnamon crumble, these scones are as delightful to the eyes as they are to the palate. Enjoy them ambient or warm with a cup of coffee or tea for an indulgent treat any time of day.

One of our signature cakes. This soft Victoria sponge is filled with icing and raspberry jam. Finished with a caster sugar dusting.