A passion for food and baking began at a very young age for Amy.

A childhood spent surrounded by beautiful countryside on the Isle of Wight. Raised on a farm, she mucked in when she had to, but the farming life was not one she enjoyed or decided to persue!

In the summer months, she preferred helping on her parents fruit farm, picking and packing the fruit and sometimes delivering before school to local restaurants and shops.Weekends were filled with baking cakes, biscuits, breads, pies and puddings with her mother and grandmother, learning the important basics. She favoured reading cookbooks instead of the usual non- fiction. It makes perfect sense to her though!

After two years of studying for her NVQ’s and City and Guilds at the Isle of Wight college, London beckoned. Amy earned her stripes in the anti-social kitchens of Central London, Amy worked with some very skilled chefs and at times had the great pleasure to meet and cook for stars of the stage and screen.

After eleven years, the Island beckoned her back to it’s shores. It’s where she returned with her son. Amy had the great fortune of working at The Garlic Farm as their pastry chef up until a few years ago, when she left to set up her own cake business. Whilst working on a client’s bespoke cake using nut brittle as a garnish, an idea of possibly packaging this product began.

After a recent rebranding, Amy has launched her nut brittle. She is constantly evolving new ideas and experimented with new flavour combinations for future products.

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