The following allergens can be found in my standard menu items.

While cakes can be made with gluten-free flour or without nuts, I work in a small studio space, use the same equipment for all cakes and unfortunately cannot guarantee zero cross contamination. For more information please contact me directly.

Sticky Toffee Pudding: Wheat, eggs, milk

Raspberry Bakewell: Wheat, eggs, milk, nuts (almonds)

Vanilla Latte: Wheat, eggs, milk, soya

Pink Prosecco: Wheat, eggs, milk, sulphites

Ambassador’s: Wheat, eggs, milk, nuts (hazelnuts)

Brown Butter Biscoff: Wheat, eggs, milk, soya

Carrot: Wheat, eggs, milk, nuts (walnuts)

Classic Victoria: Wheat, eggs, milk

Lemon Drizzle: Wheat, eggs, milk

White Chocolate & Raspberry: Wheat, eggs, milk, soya

Chocolate Salted Caramel: Wheat, eggs, milk, soya

Double Chocolate: Wheat, eggs, milk, soya

Cookies & Cream: Wheat, eggs, milk, soya

Lemon and Elderflower: Wheat, eggs, milk

Strawberry Shortcake: Wheat, eggs, milk, nuts (almonds)

Red Velvet: Wheat, eggs, milk, soya

Chocolate Pistachio: Wheat, eggs, milk, nuts (pistachio)

Pink Grapefruit & Cardamon: Wheat, eggs, milk

Fruit Cake: Wheat, eggs, milk, nuts (almonds)

In addition to the above:

  • Cakes covered in white chocolate ganache will also contain: Soya

  • Cakes covered in marzipan will also contain: Nuts (almonds)

  • Sugarpaste is produced in a factory that also uses: Nuts

Allergens