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Every bespoke cake is made in my kitchen at the heart of Crouch End, using local suppliers and ingredients from allotments and foraging trips in North London’s green spaces.
I always try to incorpate seasonal ingredients in my cake and patisserie designs – with foraged blackberries, raspberries and strawberries in the summer, herbs grown on my sunny balcony; apples, pears and root vegtables in the autumn and winter; elderflowers, rhubarb and quince in the spring – and chocolate all year round!
crouch end kitchen 