Mention the name Honeybuns to most people and they smile. That's the effect Emma Goss-Custard's cakes and biscuits have on people.

Everyone has their favourite - mine is the Congo Bar, but others friends prefer the Almond Cookies, Almond Moon Bar, Moosh Bar or the lemony Snow bar.

Now there is a new treat on the list - Honeybuns' Carrot Cake, which Emma describes as "a cake that cares."

A brilliant, creative cook who is always keen to respond to new ideas or specific dietary requirements, Emma has devised recipes that are ideal for people who need gluten-free food, and for those who can't eat dairy products.

The gluten-free range uses polenta or ground almonds or hazelnuts, while the Moosh Bar, a dairy and gluten-free chocolate and peppermint slice, has olive oil instead of butter, with a base made from dark dairyfree cocoa and toasted almonds. The carrot cake, launched in time for Easter, is Honeybuns' first product to be made without refined sugar.

Emma says: "At Honeybuns, we believe that a little of what you fancy puts a spring in your step. So, with Easter round the corner, we have created a delicious healthy alternative to chocolate that indulges your sweet tooth and satisfies your conscience.

"Our latest creation is very rustic and is packed to bursting with fresh carrots. Not only is it gluten and dairy free, it is sweetened using palm sap instead of refined white sugar, and a subtle use of cracked black pepper has replaced the need for salt. To add richness, we have used Marsala wine to plump up the raisins before adding them to the mix.

"Your taste buds are tantalised by the luscious new topping of toasted nuts with a dash of balsamic vinegar and with juicy raisins." And one thing you can be certain of with Honeybuns cakes is that the small staff, led by Emma and husband Matt, love their own products. If you call into their "Office" at Naish Farm, Holwell, near Sherborne, you are sure to be whizzed round to the Bee Shack next door for a cup of excellent tea or coffee (from Dorset-based Clipper), and a chance to try the latest cakes. And Emma, a keen runner, reckons that the new carrot cake is the ideal reward after her training runs.

"Running along the Dorset lanes on cold mornings is a lot easier when I can visualise my after run treat; a slice of carrot cake and a huge mug of tea," she says.

As a small local business, Emma and Matt generally only supply their cakes to independent retailers (the only supermarket is Waitrose locally), but Honeybuns are in demand for theatre bars (you can get them at Sadlers Wells Theatre) and for hospitality marquees at top sporting events. This past winter they supplied the 02 English rugby hospitality areas and this summer they are supplying cakes to Porsche for 10 race weekends, and are thrilled to have been selected as a cake supplier for Royal Ascot.

Locally, they are once again running their mini-festival, the Bee Hop, at Naish Farm on 1st July, and they will be taking part in Dorset Art Week, showing Kim Creswell's beautiful willow sculptures.

Busy bees!
Fanny Charles