RISE TO
EVERY OCCASION

A moist carrot and walnut sponge, filled and topped with a cream cheese icing and finished with grated walnuts.

The same recipe as our Sultana Scones, without the sultanas! A large, versatile scone for sweet or savoury fillings. Egg glazed.

One of our signature cakes. This soft Victoria sponge is filled with icing and raspberry jam. Finished with a caster sugar dusting.

A rich, sticky toffee and date loaf, sandwiched with a toffee icing. Sprinkled with pecan pieces and finished with apricot jam.

A chocolate sponge covered with dark chocolate vegan ganache and decorated with a dark chocolate drizzle and candied orange peel.

Lemon sponge infused with a lemon syrup and finished with crunchy nibbed sugar and a drizzled lemon icing.

Crushed digestive biscuits, sultanas, walnuts and glacé cherries bound together in a chocolate fudge mixture, topped with dark chocolate and finished with a feathered milk chocolate drizzle.

The same deliciousness and comforting feel as our Classic Sultana Scone, but Vegan! Not that you would know!

A bitesize rich gluten free and vegan chocolate brownie.

Our signature caramel and shortcake base, but this time topped with a smooth and creamy white chocolate.

A chocolate sponge filled and topped with a chocolate icing. Topped with cocoa nibs and drizzled with dark chocolate.

We did it! A tasty gluten free scone, packed full of juicy sultanas, individually wrapped to avoid contamination from other gluten containing cakes and scones. Egg glazed.

A fudgy white chocolate and lemon blondie, with blueberries and white chocolate chunks.

Our buttery shortcake layered with crushed black cherries, topped with an almond sponge and generously finished with flaked almonds.

Indulge in the simple, rustic charm of these flapjacks, where every bite is a perfect blend of chewy jumbo oats and lots of golden syrup. Perfect for breakfast, a snack, or a sweet treat any time of the day. Enjoy!

Crushed digestive biscuits, walnuts,Crushed digestive biscuits, walnuts, glacé cherries and cranberries fused together in a white chocolate fudge mixture and topped with white chocolate and more cranberries.

An oaty base topped with plenty of caramel sauce and walnuts finished with an oaty crumble topping

Crushed digestive biscuits, toffee pieces and honeycomb, bound together in a milk chocolate toffee fudge mixture, topped with milk chocolate and sprinkled with more honeycomb and toffee pieces.

These sweet scones are perfect for breakfast, a mid-morning snack, or an afternoon tea. The tender apple pieces add a delightful burst of flavour, while the hint of cinnamon provides a warm, comforting aroma. Topped with a crunchy cinnamon crumble, these scones are as delightful to the eyes as they are to the palate. Enjoy them ambient or warm with a cup of coffee or tea for an indulgent treat any time of day.

The same recipe as our sultana scones, just bigger! With plenty of juicy sultanas..

Sweet scones with juicy sultanas, glazed with egg for a golden top.

A red vanilla sponge cake with a hint of cocoa, filled and topped with vanilla cream cheese icing , sprinkled with red sponge crumb.

A light, buttery lemon sponge drizzled with a zingy lemon syrup and topped with lemon fondant icing.

An apple filling between two layers of butter shortcake, sprinkled with demerara sugar.