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What's new and in development in the bakery?

Recent weeks have seen a focus on expanding our vegan offering, trying to develop recipes that tick the "it's vegan, but you wouldn't know it to taste it" box! This one's a Raspberry and Almond Sponge Traybake and that big hole is where my teenagers have been digging in!

We've experimented with various alternatives to egg, which acts as an emulsifier in traditional baking to hold everything together, and to butter - with a goal of keeping the label free of nasties, and avoiding palm oil if at all possible.

We've had some success with traybakes, and will be looking for feedback on these at the 2022 Speciality and Fine Food Fair when we exhibit September 5th and 6th (stand number 2220 - come and have a look!).

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