Cakesmiths Bakery Bulletin
A Baker's Blog
Cake Lab: Time for Tea?
 
We can’t think of anything more quintessentially British than tea and cake. And neither can you it seems, as our own ‘tea inspired’ cake combinations have been selling like hot (or should we say ...
Bulletin Board: March
 
Take a look at some photos from our busy, busy, busy trip to the Amsterdam Coffee Festival last week (official event photography here) and find out about upcoming events on the Cakesmiths 2016 to...
Cakesmiths Tour 2016
As we cover all of the UK, meeting all of our customers is almost impossible. So in choosing the shows we do, we try and spread ourselves across the country as much as possible. 2016 is our busiest...
Cake Lab: Hot Cross Loaf
One a penny, two a penny, hot cross, um, loaf. With Easter fast approaching, have a look at our take on the traditional hot cross bun - with the usual Cakesmiths twist.
Our Master Cake Creater, Mik...
Meet Nathan. Baker Aficionado.
As the Great British Bake Off reminds us, it’s all about getting the perfect bake, and when it comes to cake, no-one knows this better than Nathan, our Oven Baking Aficionado.
Have a look at our Ba...
Bulletin Board: Easter Dispatch Dates
Easter Last Order Date: 23 March by 4pm for next day delivery.Any orders after this time - and before 4pm on 29 March - will be delivered on 30 March. Easter Dispatch Dates:No dispatch or deliverie...
Cake, Coffee & Project Waterfall
We're joining in the fundraising fun for UK Coffee Week by becoming official cake sponsor and Project Waterfall partner.
If you sign up for UK Coffee Week now you'll receive £5 off the registratio...
Cake Lab: Pecan & Apple Roar Bar
Did you know that last Sunday was the day you’re most likely to break one of your New Year’s resolutions? Well, we’re here to help your customers keep that healthy eating resolution going for a few...
Meet Mike. Cake Inventor.
INSIDE THE BAKERY!With a background in creative arts and after working in the bakery for two and half years, making the move into cake development was a natural step for Mike.Honing his recipes in ...






