You get out what you put in

Our Mission

We’ve been baking, by hand, in Devon for 40 years using some of the best ingredients. We bake from scratch, cracking over 16,000 free-range eggs a week! We make our own flapjack fillings from English Bramley Apples and we even make our own thick delicious, caramel to get it just right!


Our super fruity jams for our Victoria Sponge and Frangipane are made to our specification by Highfield Preserves up the road in Tiverton. With a beginning like ours, with jam made on the Aga at home on Highfields Vineyard, they now have a purpose-built premises but still make their delicious preserves by hand in small batches to ensure excellent flavour and quality.

Free Range Eggs

Deliciously fresh and always free-range from our friends half a dozen miles away at Black Dog Farm. They’ve RSPCA accreditation and ‘Lion Quality Standard’ certification. It’s a family run farm than have been in the free-range egg game for over 20 year, nestled in the beautiful Devon countryside – the hens certainly have a fantastic view!


Bramley apples, from Fourayes Farm in Kent have the perfect sharpness once cooked down into our apple and blackcurrant jam ready to fill our flapjacks!


We take condensed milk, and slowly cook it out until the colour and consistency are just right. We like to cook it for slightly longer so it’s thick and has some slightly roasted notes to offset some of the sweetness.


The best we’ve ever found, and the only ones we use, come from Maison Léopold Marliagues, who have been candying cherries for over 170 years in Provence.

Golden Syrup

Let’s be honest, it can only be the green and gold tin from Tate & Lyle.

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