The aim is for us to produce cakes to the highest standards, delivered on time whilst enjoying our time at work. Here I share some of the ways we do this.
Here’s a VIP preview of some sensational new seasonal cakes we’ve busily been working on.
Here are our tips on starting a small bakery business and growing your business to the next level.
We’re over the moon to be celebrating 25 years of running our gluten free bakery. We proudly remain a small, independent family business with a loyal team who have remained steadfast throughout some very challenging times. Here’s 5 lessons we’ve learnt about building a brand from scratch.
At Honeybuns we view NPD, or new product development, as one of the most exciting and rewarding aspects of working in the UK bakery sector. We get to experiment in the kitchen again, trying out new gluten free ingredients and flavour combinations.
We are ever conscious that we are just one of many cake bakers in a somewhat crowded market. The upside of having stiff competition is that it drives us onward and upward on a quest to improve continuously.
With rising costs to be seen in all sectors in the UK, from fuel to everyday groceries, I thought it timely to share a behind the scenes insight into a small bakery’s costs and considerations.
Hopefully you are all keeping safe and well? I hope also that you’ve had the opportunity to enjoy some time in the kitchen trying out new recipes and maybe new ingredients too? I’m finding each day to be a bit of a roller-coaster at the moment to be honest. I
The fabulous new vegan friendly traybake is a fun take on an American Diner classic.
Last time we posted on sugar we were in the midst of developing our new range of gluten free & vegan cakes. Our ambition was to also make this range free from refined sugar and lower in total sugar than our classic range of cakes.
