We put a selection of our Christmassy tray bakes and cake slices through their paces to demonstrate some super quick, easy and delicious pudding and sweet canapé ideas. Perfect if you are hosting this year.
“Ho Ho Ho”… Naish Farm has been bedecked with holly, ivy and lashings of tinsel this week as we staged our annual festive photo shoot. Down from the loft came all our vintage suitcases and baskets, stuffed full of cherished Christmas treasure
2020 has been the most turbulent year we’ve had since starting Honeybuns in 1998, but it hasn’t just affected us. Our suppliers, customers, consumers, friends, neighbours and family have all been shaken by the events of this year and the pandemic that caused this chaotic time. Being terribly British though,
I thought I’d give you a glimpse into the day of an artisan bakery, well, my day specifically. I arrive at Honeybuns by 7am each morning, sometimes by bike; Dorset’s meteorological conditions usually make my decisions. My first job of the day is checking and tasting the previous days baking.
We thought we would make some of the more elusive cake names in our current range a bit more obvious, and this has led to recent name changes to a couple of our cakes.
World Entrepreneurs Day is 21 August. Here Emma discusses how the new generation of entrepreneurship is different, and it’s impact on the way business is done. I think it’s important to get a handle on what we mean by entrepreneurship. I found it interesting going back to the etymology from
We’re the go-to specialists in ‘free from’ baking. The main bulk of Honeybuns business is commercial supply. Recently we’ve also been developing bespoke projects for some of the largest foodservice suppliers in the UK