Cake & Sweet
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.
Cakes & Sweets
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.
Big, soft and freshly baked. Flavours vary.
Big, soft, freshly baked muffins in a rotating choice of flavours. Tender crumb, generous size and the kind of everyday treat that goes just as well with a morning coffee as an afternoon break. Flavours vary, so there is always a reason to come back.
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.
Local shop specials
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