Cakesmiths Bakery Bulletin
A Baker's Blog
Autumn Seasonal Specials
These sweet treats have been made to hug you and keep you warm as the weeks and months turn colder. We've looked to the hedgerow to bring you our Bramble & Pear Crumble slice where we marry tar...
GoCardless
GoCardless is part of the direct debit scheme and once you've signed up allows us to collect flexible amounts without the need to hold your card or bank details. This makes it an ideal service for ...

London Coffee Festival
There’ll be over 250 artisan food stalls – including us! – tastings and demonstrations from world-class baristas, interactive workshops, coffee cocktails, live music and more. We can’t wait to take...

The history of our humble brownie
The Palmer House Hotel in Chicago was hosting guests for the Columbian Expedition to honour the 400 years after Christopher Columbus had arrived to America. Bertha Palmer, wife of Mr. Palmer, want...
Lunch! Show
It would be really nice to put some faces to names if you are in the area, or are planning to visit the event. Both Georgina and I will be there to answer questions on the whole process from staff ...
New Products Win GOLD!!
Our 9 Award Winning Products are:
FlapjacksGinger & Apricot FlapJack - Awarded GTA 1* 2012Choc, Cherry, Coconut Flapjack - Awarded GTA 1* 2007
TraybakesHazelnut Praline Brownie (Cocoa Cluster) ...
Product Cards & Allergen Information
The main change to note is on the product cards and the move away from using the terms Gluten Free, Dairy Free and Wheat Free. As we handle Gluten on the premises the term we now have to use is No ...

Care for your cakes
Firstly, once your cakes arrive, put them straight into your freezer until you're ready to use them. Once you're ready, remove the packaging and let the cakes defrost. This should only take a sho...

Meet the Smiths
This is back in June on the morning we opened our new bakery. (There had't been much sleep prior to this shot so I won't be thanked for posting this!)
From left to right;
Head Smith G, Ja...