T: 07850 471667 E: firstname.lastname@example.org
Setting up Fusion Cakes & Bakes has been a long time in the making and, like so many other bakeries, is something that started off by chance. I’ve always really enjoyed cooking and reading cooking books and magazines - I get excited every time I get a new book and, just like a good thriller, I just can’t seem to put it down until I’ve read every single recipe and looked at all those gorgeous photos!Growing up in Spain, my mum always cooked every meal from scratch. I still have some lovely memories of coming back from school and every day was a different meal. On our birthdays, my siblings and I we used to pick our favourite meal, dessert included, and mum cooked it for us. I still remember coming back from school looking forward to having my ‘birthday meal’ – it made my day! I guess, even from an early age, I’ve always been such a foodie!But I don’t like cooking just any meal - I love using fresh, local and healthy ingredients and knowing that what I eat is going to keep me healthy.The idea of cooking gluten free started by spending time with friends and family who started to be diagnosed with coeliac disease. I saw how difficult it was for them, even just going out for a simple cup of coffee and having to say ‘no’ to every cake in the shop. Or going to the supermarket and heading to a very small selection of products that seemed quite unappealing (at least back then). They really did have to settle for second best.And so my interest in gluten free cookery started to grow. I began to play and experiment with some gluten free flours, trying to add some nutritional value to my bakes, and using different ingredients to add colour and taste. From the start it wasn’t enough to make sure it was just gluten-free or dairy-free – it had to be nutritional and taste good. It might seem OK at face value to substitute in lots of alternatives to gluten, but for me it’s a false economy of the worst kind to just load in sugar or salt, or add artificial thickeners all over the place.I’ve also been lucky enough to meet extremely knowledgeable and talented people along the way, such as Will Torrent, Naomi Devlin and Deborah Thackeray. They not only taught me some awesome recipes, some very handy ‘tricks of the trade’ and also how to adapt something using the right gluten free grain, but they also reinforced just how much I enjoy cooking, creating different cakes and trying different combinations.I’m not going to lie. Some of my early attempts were “not good”. Some of the combinations I try still don’t work. But I truly believe, through some of my efforts and some of the gluten free products I’ve been trying from some of the new bakeries out there, that those with gluten intolerances no longer need to settle for second best, or compromise on nutritional value. I want the reaction to my products to be ‘I’d never be able to tell this was gluten-free’.
I have also been very lucky to train with Deborah Durrant - her love for raw-vegan food is contagious and so I started to develop more and more vegan and raw-vegan recipes which are not only healthy but full of flavour and goodness.
Fusion Cakes & Bakes
36 Chessel Drive
T: 07850 471667