As many of you know, we’re celebrating 20 years of Honeybuns this year. Our official birthday is 1st November!
Honeybuns sprang into life in 1998. Emma was finishing student life and had a strong drive to do her own thing. She had really enjoyed working in patisseries and coffee bars in London and Oxford in her holidays and had also baked for friends and family, as well as catering for parties in her spare time.
Back in 1998, Emma felt that there was a real lack of honest, gorgeous tasting cakes, that tasted home made. She felt that customers shouldn’t have to settle for extended shelf life, margarine-laden, over-processed cakes.
So Emma started baking cakes from her shared rented house. As she couldn’t drive at the time, she bought an old Post Office bike and delivered the cakes to cafes and delis in and around Oxford. Honeybuns grew organically from there. The concept was based on great ingredients; attention to texture and flavours; and a sustainable business model. These were Honeybuns founding principles and remain integral to the company today.
In 2002, Emma took the plunge and relocated the business to Dorset. She was looking for space and a rural location to grow the business from. When she came across Naish Farm, it ticked all the boxes.
Emma and her husband Matt (who both still own and run Honeybuns) supervised the conversion of the old cow stalls and milking parlour and Honeybuns began baking cakes in its new home in January 2003.
The team room / New Product Development kitchen are housed in an old chicken shed now called The Bee Shack.
Life at Naish Farm is special. We do pretty much everything in house, from the baking to packing, and New Product Development to packaging design, sales and PR. This ultimately means we are able to stay nimble and proactive in a fiercely competitive marketplace. The team is a motivating and kind bunch of people doing something we love in our quirky, creative but ultimately sustainable way.