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.
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.