The seed of Beehive Bakery grew from my love of baking for friends and family, culminating in opening the business in 2016.
All of my cakes and desserts are baked with top quality ingredients and many ingredients are sourced locally, like honey from my own hives, eggs from Charlton and cream from Brinkworth Dairy.
I only use the finest belgian chocolate, crafted in one of Belgium’s oldest cocoa roasteries and made from sustainable cocoa beans. All jams, curds, cordials and caramels are made in-house.
My limited edition cakes and buttercreams change with the seasons; many seasonal ingredients are foraged within 2 miles of the kitchen such as elderflowers, wild strawberries and blackberries. Some ingredients are even harvested from my own garden: gooseberries, thyme and rhubarb to name a few.
Please take a look at my portfolio to get a feel for my design style.