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.
Seeking something really thoughtful, generous and unique to give to Mum this year? We shine a light on five of our favourite artisan makers who are truly independent and passionate about what they produce.
I don’t know about you but I’m loving the modern metamorphosis of Valentine’s day from the slightly smug “romantic meal a deux” to a more inclusive “I think you’re rather fabulous” occasion.
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.
“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
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.