how we deal with allergies

We believe everyone should be able to have their bakes and enjoy it. Most of our cakes can be made dairy/gluten free. In tastings our testers could not identify a difference. Please remember to add “gluten dairy free” in checkout comment box.

If you are diabetic or don’t want to ingest refined white sugar, we can use coconut sugar and agave nectar as an option for sweeteners. These are known for being even healthier than raw cane sugar and are a good natural source of iron. In the comment box at checkout put “less sugar”.

I can make these dairy,gluten and egg free –

Crumbles

Shortbread

Scones

Double chocolate brownie

Flapjack

If egg free required please put ‘egg free’ in comment box at checkout.

I am incredibly careful about the ingredients that enter my kitchen. All my ingredients are selected and stored carefully so i can control what goes into the bakes; the suppliers certify the ingredients and handling of items which may contain allergens. If you want to discuss details with me, please call to do so. I am also careful about food handling; I bake and store allergy/special diet cakes separately.

Everything is individually baked to your specific order, using the best quality ingredients, sourced from local Hampshire producers where

possible, and no shelf life preservatives are added to anything we make.

All of our bakes are best consumed within 3 -5 days of delivery and should be stored in a cool and dry place.

My kitchen contains nuts and therefore anything I bake is not suitable for nut allergies.