Western Daily Press 26 October 2005

DAIRY-FREE DELIGHT

Hand-made cake maker Honeybuns, whose clients include John Lewis restaurants, has created a new dairy-free slice to join its growing, award-winning range.

Owner Emma Goss-Custard moved the enterprise from Surrey to a farm near Sherborne in Dorset so she could access better ingredients, and the new Mooosh Bar contains local free-range eggs and chocolate peppermint grown on the farm itself.

There’s also polenta, ground almonds and olive oil, all combining to create the yum factor which has seen Honeybuns collect a supreme championship in the Great Taste Awards.