The quality of the food we eat is very important to me. I think the emphasis should always be on seasonal, local produce and that everyone should be given the opportunity to see the things their local area is producing. For that reason, I use local suppliers and producers as often as possible. For example, I get all my eggs from Bonnington Farm in the Scottish Borders and all my butter from Graham's Dairy. This doesn't mean my ingredients are restricted to those locally available, but I always look close to home first before sourcing further afield. Some of my cakes have included vanilla from Madagascar, matcha green tea from Japan and rose petal jelly from France. And, whenever possible, I like to make some of the more unusual ingredients from scratch, so I know exactly what has gone into them. All my lemon curd is home made, as is my sweet red bean paste.
The cakes themselves are made for the individual. If you have something special in mind but don't see it in these pages, please get in touch and we'll create it together.
Cakes are made for collection from a central Edinburgh location, however, in some cases delivery in the local area may be possible, by individual arrangement.