Frequently Asked Questions

What is Coeliac disease?

Coeliac disease is an autoimmune disease. Gluten a protein found in wheat, barley and rye triggers an immune reaction in people with coeliac disease. This means that eating gluten damages the lining of the small intestine.  Taking gluten out of the diet allows your gut to heal and your symptoms to improve.

Although lactose intolerance isn’t an autoimmune disease, it can be associated with coeliac disease.

What is Lactose intolerance?

Lactose intolerance is a common digestive problem where the body is unable to digest lactose, a type of sugar mainly found in milk (cow’s, sheep & goats) and dairy products.

An intolerance is not the same as a food allergy.  If you’re allergic to something, even a tiny particle can be enough to trigger a reaction, while most people with lactose intolerance can still consume small amounts of lactose with no ill-effects.

Lactose is broken down by an enzyme called lactase, which is found in the lining of the gut. When people are first diagnosed with coeliac disease, the lining of the gut is damaged by eating gluten. So, if the body does not make enough lactase, or the enzyme that is made does not work properly, people may experience gut symptoms.

Once established on a gluten-free diet the gut is able to heal and the break down of lactose returns to normal. Therefore, lactose intolerance is usually temporary. Following a gluten-free diet means that most people with coeliac disease do not develop lactose intolerance.

For more information on celiac disease, food intolerances or food allergies; please visit http://www.coeliac.org.uk/ and http://www.foodsmatter.com/

Which Gluten free and Wheat free grains (flours) do you use?

The gluten free grains we use in place of traditional flours are a combination of potato, rice, buckwheat, corn/polenta/maize, millet, chestnut, teff, quinoa, sorghum, gram (chickpea) and coconut flours.  We also use ground nuts and seeds, e.g. hazelnuts, almonds and ground flaxseed/linseed.

Other more unusual grains which are gluten-free are amaranth, quinoa and hemp!

In baking, with some exceptions, most of these grains / flours will not work well on their own – you will need to blend different grains/flours together to create an edible baked item that doesn’t fall apart.  However xanthan gum (used sparingly) or physillium husk powder also helps to ‘bind’ these flours.

Companies like Doves Farm, Glebe Farm and Bob’s Red Milll provide flour blends which work very well.

For those following a wheat-free diet only, oats are acceptable; however, they are not suitable for Coeliacs, due to the possibility of cross-contamination.  However there are now companies that provide certified gluten free oats (porridge & jumbo) as well as oat flour – great for making your own digestive biscuits.

I want to reduce my sugar intake – what sugar substitutes do you use?

We use a range – from dried fruit, fruit purees and vegetables (like butternut squash), Grade A Canadian maple syrup, organic rice syrup, a natural fruit sweetener known as ‘Sweet Freedom’, xylitol – which sounds chemically but is derived from birch or corn.  We use only xylitol from birch trees. We also use organic coconut palm sugar.

Are your products tested for gluten?

Although we have a dedicated gluten-free Bakehouse, we like to test a range every 6 months.  All findings result in products having less than 5 ppm (parts per million) – in keeping with the 2012 Codex Standard of being able to legally claim that products are ‘gluten free’ if under 20 ppm. We also receive certificates from our suppliers to ensure conformance.

Do you make ‘nut-free’ cakes?

Yes however our premises handles tree nuts (almonds, walnuts, hazelnuts, cashew) and peanuts and whilst we would take every precaution to avoid cross contamination, we cannot guarantee this.

What’s the shelf life of your baked treats?

Our packaged cakes range from 7 to 21 days with most coming in at 14 days (if you can last that long!).  All best kept in ambient / cool conditions in an air-tight box.  The sugar-free cakes have a shorter shelf life of about 5 to 7 days.  Savoury tarts, cupcakes and muffins last for about 3 days.

Do you make birthday cakes?

We have a range of cakes that are suitable as birthday cakes; have a look at our range of whole cakes and choose your favourite flavour.

Is there a minimum order?

For private customers there is no minimum order. Orders must be placed at least 2-3 days in advance. If you need anything sooner, we may be able to help but please phone us first. Orders placed on a Friday will not be fulfilled until the following week. All products are freshly baked in our premises in Battersea, South West London.

Private orders can be collected from our bakery (Tues-Fri) or our Borough Market stall (Weds-Sat). Please contact us for opening/closing times.

What do you charge for delivery?

The courier companies charge £10 to deliver same (week) day across London postcodes. If you are based outside of London, please email the business with your postcode and we’ll do our best to help.

VAT No: 102112105.