Cake & Sweet
Shortbread, jam and icing, topped with a cherry.
Two rounds of buttery shortbread sandwiched with raspberry jam, topped with smooth royal icing and crowned with a single glace cherry. Sweet, tender and instantly recognisable to anyone raised on a Scottish bakery counter. A wee treat that always disappears first.
What it is: An empire biscuit is a classic Scottish treat of two shortbread biscuits sandwiched with jam, iced on top and finished with a cherry.
Also in: Christmas
Cakes & Sweets
Proper pastry tarts, a new flavour each visit.
Traditional sweet pastry tarts in a changing choice of fillings, baked the proper old-fashioned way. Crisp shell, generous filling and a different favourite depending on the day. Simple, comforting and made to go with a cup of tea.
Custard, strawberry and a glossy glaze in one bite.
A crisp sweet pastry shell filled with smooth custard, topped with a strawberry and finished under a bright glaze. Small, fresh and just the right size for one. A pretty little classic that looks as good as it tastes.
Flaky pastry, sweet currants. Small and moreish.
Flaky, buttery pastry wrapped around a sweet, spiced currant filling and baked until golden. Small, nostalgic and exactly the sort of thing people come back for. A proper Lancashire classic that has earned its place on the bakery counter.
What it is: An Eccles cake is a small round English pastry from Lancashire, filled with sweet spiced currants and made with flaky butter pastry.
The whole Victoria sponge, sized for one.
All the pleasure of a full Victoria sponge in one neat, single-serve size: light butter sponge, raspberry jam and fresh cream. Perfect when you want the classic without cutting a whole cake. Just right with a cup of tea and no sharing required.
Crisp pastry, cool custard, pure nostalgia.
A crisp, sweet pastry cone filled with smooth, cool custard. A nostalgic bakery treat that takes many people straight back to the corner shop of their childhood. Light, sweet and made for eating on the spot.
Local shop specials
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