A slice of success Megan
Talented baker Megan Mcgregor-shenton, from Langford Budville, Somerset, is causing a stir with her all-natural cake business
Mcgregor-shenton turned a passion into a thriving business
As I smooth icing on to the celebration cake and top it with delicate edible flowers, I feel a sense of pride wash over me. Everything in front of me has been created with my own hands, from the moist sponge and the home-made jam filling, to the flowers that I have grown in my garden. The pleasure it will bring is one of the best parts; I love delivering a cake and watching the smile on someone’s face and knowing I’ve added to their special day.
SWEET DREAMS
My passion for baking began young, when my mum would make butterfly cakes with me. Aged just five, I remember it as our special time together.
I knew early on that I wanted to do something with food, and working as a waitress as a teenager confirmed that. I had a job at Cotehele, a house run by the National Trust in Cornwall. Initially, I was serving cakes in the tea rooms, but after their baker spotted my interest and took me under her wing, I learned how to make the Victoria sponges, coffee cake, scones and Bakewell tarts. I really enjoyed it and my confidence grew; if you can make scones that please a discerning National Trust visitor, you must be doing something right!
Becoming a vegetarian caused me to think more about cooking, and experiment at home. Fascinated by the science side of food, I went on to study dietetics at the University of Plymouth. After graduating, my partner, Tim, and I worked a ski season in France as chalet hosts, where the cakes I baked for guests’ afternoon teas were so popular that an idea began to form…
Back home in Somerset, I got a job as a baker in a garden-centre cafe. With no formal training, I wanted to learn and see whether I could feasibly do it myself for a living. It was daunting, but soon I was making all the classics. A year later, I decided to take the plunge and go it alone. For back-up income, I took a part-time job as a dietetic assistant.
In January 2018, Dainty Bakes launched; named after my grandparents’ surname. I had to sort my food-hygiene certificate, get my kitchen inspected, organise public-liability insurance, and set up a business bank account. My start-up pot of £500 covered ingredients, packaging, cake boards, leaflets and business cards, and my website. I set up Facebook and Instagram pages, and put the business in as many online directories as I could find.
NATURAL SELECTION
I’m passionate about keeping my cakes as natural and sustainable as possible. I never use artificial flavourings or colour, buy my flour and other dry ingredients from a local zero-waste shop, milk, cream and eggs are from a nearby farm shop, and fruit from a local farm. I’m always looking for ways I can reduce waste, minimise food miles and support local businesses and the community.
The first year was slow, but I worked hard on my social-media presence and took a food-photography course at Ashburton Cookery School. That £125 was well spent; it meant I could market my cakes better. I put the money from every order back into the business and after a year I was thrilled to break even.
I now split my week between Dainty Bakes and working three days as a dietetic assistant. The juggle can be tough; I often find myself baking urgent orders in the evenings.
The cake-making business is competitive, so I’m thrilled to have broken through. At 29, I’m proof that you don’t need formal training to succeed. The most important things are knowing what makes your business special, creativity and passion. • daintybakes.co.uk