Why I Bake
I never really started baking until I moved out of home and in to my first flat with my now wife. It was a Chocolate ganache cake from a kids cook book. I still think back to the delight on peoples faces as they tasted it and the joy it gave me. That was back in 2005 and over the years i have tried new recipes that have pushed my skills as far as they go. But the 2 bakes that everyone says are the best they have ever tasted is my traditional brownie and my Oat and Raisin cookie.
What i love is once you have the base recipes, you can try new and inventive flavour's. Then you find that new recipe that gets a special reaction. Like my Snickerdoodle recipe, which was described by one of my work colleagues as 'a different kind of gravy'. Which he assures me means it is the best cookie he has ever had and is on a different level. That is the reaction I aim for in all my bakes.
My recipes have been developed over many years, but honed in the last year through trials that have left many of my family, friends and work colleagues with larger waist bands than when I started. I aim for that cookie and brownie that perfectly meets what i think is perfection. A cookie that is crunchy on the outside and soft and smooth on the inside. My Brownies are fudgy and moist. I keep the designs simple, so the focus is on the flavour.
Mon - Fri: 9am - 6pm
Sat: 10am - 2pm
Sun: 10am - 2pm