About

 

Baking has been a part of my life for as long as I can remember. From the crumble toppings I made alongside my Mum for the Sunday pudding to the indulgent chocolate cakes I made with my Grandma, I can’t imagine a life without cake!

A diagnosis of both a dairy and wheat intolerance, however, and an increasing awareness of making healthier food choices made me look again at the sugar and preservative laden options we often have to choose from. I was inspired to set up The Wholesome Bakery as an antidote to this and I endeavor to use only the finest of ingredients to bake lovingly handmade cakes and biscuits which comfort both the body and soul.

The Wholesome Bakery is quite literally a ‘kitchen-table’ business and everything is made by hand in small batches using organic, seasonal, and locally sourced ingredients wherever possible, to ensure quality and freshness.

The Wholesome Bakery specialises in the use of alternative flours and modern wheat flour is substituted with organic spelt flour wherever possible. This ‘ancient grain’ is not only more nutritionally valuable than conventional wheat, but, it also much easier to digest and can be tolerated by those with a sensitivity to wheat. I also work with organic rye flour, buckwheat flour and polenta to offer a range of naturally wheat and gluten free options.

I use only organic butter and free-range eggs sourced from a local producer. I also offer a range of delicious dairy free and vegan options. ‘Free from’ doesn’t have to mean a compromise in flavour!

Seasonal flavours are a big inspiration in my baking and I always ensure to have a range of seasonal specials on offer which make the most of the freshest fruit, and vegetables, of the moment.

If you would like to get in touch about a commission, or any baking related query, then please do not hesitate to use the Contact Us page to email me.

Thank you,

Rachel