FOOD NOTES
After completing her degree, Emma Gosscustard decided to swap academia for baking, and started making cakes for cafés and delis in Oxford. A yearning for a farmhouse she could convert into a bakery led to a move to the tiny village of Howell, Dorset, still home to Honeybuns bakery 20 years on. Emma tells us more...
What’s so special about your cakes? They’re baked slow and low for maximum development of flavours. Why did you start baking? My mum and both grandmas were talented home bakers. It was a natural step to try to make a living from my hobby. Why did you decide to go
gluten free? I was naturally inclined to bake with ground almonds, pistachios and polenta, which I found to be superior in flavour and texture to wheat flour. We’ve used ‘free from’ ingredients from the beginning, and in 2002 we decided to make our bakes completely gluten free. Tell us something we might not know about gluten-free baking… Flavour and texture are often better than using wheat flour. For instance, our signature blend of polenta and ground almonds is naturally moist, sweet and packed with nutritional benefits.
What’s your favourite
product? Heathcliff Brownie, a sophisticated chocolate orange in cake form. I love the ground almond base and the purity of the orange flavour from zest and cold-pressed oil.
What’s the best thing about running your business? The team. When everyone is pulling together and motivated to attain a common goal, there’s nothing to beat the feeling of purpose and support.
What do you love about being based where you are?
The number of interesting people carving out livelihoods and keeping local skills alive.
What’s next for your bakery?
Developing our growing range of plant-based, vegan cakes and continuing to improve on our service to customers.