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Our Story So Far
Humble Beginnings 2011
Karen has always baked, learning by watching her Nan. Karen made fairy cakes, bread and butter pudding, donuts and hazelnut toffee for her Dad.
Treats from the Kitchen was created in 2011 at the Folk by the Oak Festival.
Running a cake stall for the first time, we didn't know what to expect, so Karen baked a few cupcakes and treats and they started selling like hot cakes! We had soon sold out.
We learnt a lot from this first experience and we also got asked if we had any gluten free treats or any for people that suffers from diabetes.
2012
We were invited back and baked more, including some gluten free and diabetic treats.
As the previous year was so busy we asked an experienced friend to join us at the festival to help with the sales. It all went well and we sold out again. Many people enjoyed the gluten free and diabetic treats and we got more interest.
2013
We were invited back again. This time we had created many more gluten free treats and some dairy free treats also.
We also baked oak shaped lavender shortbread biscuits for all the artists performing.
2014
We baked even more treats, the festival was getting bigger and more people were coming to our stall for their fix of treats.
Some of the treats were gluten free, some dairy free, some vegan and not gluten free, some were not gluten and dairy free. we tried to cater for everyone with their own allergies or intolerances.
The labels for the treats had to be clear for our customers so they could choose their treats. It all got very confusing! But was another sell out for us.
2015 and 2016
It was after Folk by the Oak 2016 that it all got serious. Karen started experimenting with various gluten free flours to see if she could make her own blend, she was never satisfied with the shop bought gluten free flours.
After lots of trial and error (more errors to be honest, but that's how you learn) our own blend of flours came together. Karen could now create a beautifully risen, moist, non-crumbly, nice tasting sponge. She had finally cracked it.
Although now all our bakes were gluten free, they were not all dairy free. So Karen started experimenting with the various dairy free spreads on the market, eventually found one which met our standards for taste. Karen could now create dairy free cream frosting.
2017
We moved outside the craft tent into our own marquee. Every treat was gluten, wheat and dairy free with some vegan options too. It was so much simpler for us and our customers.
Customers would come over and ask what is gluten free/dairy free and we could now say all of it. Their eyes lit up as they had so much choice, they couldn't believe it and thought we was joking, as they never knew what to buy.
Another first in this year was that all our plates, forks and bags also became recyclable and compostable. Talking to our customers and learning about their allergies is something we enjoy very much and we have found out that some customers have very complex allergies.
Some vegans can have an allergy to peanuts or other nuts. Other customers have an allergy to citrus peel or certain fruits. Others have and allergy to some nuts, but not to others.
We always have an ingredient list on our stall, listing the allergens in our treats. Customers can now check to see for themselves.
2018
Karen has recently cracked the secret of a vegan vanilla sponge, which made its debut at the first Theatre in the Fields in July.
There are now more vegan treats available this year and we have also started accepting card payments.
It has been a long journey and I am still learning.
Over this last year I have ventured further afield to food festivals and other types of festivals as I look to expand and take my mission out further.
2019
The year when i took on far too much.
2020
The year the world came to a grinding halt due to the outbreak of Covid.
2021
Weird year
2022
Karen was just scrolling through Facebook when she came across a landlord looking for tenants. After our discussions, we made an appointment to go and view the units. We had the choice of a few but we decided to take the one which was half done for us as it was the test kitchen for a flavours company. We took up our tenancy just after Folk by the Oak, it was the most amazing feeling to have a place we could call our bakery.
We attended
Barkway Market in a beautiful Manor.
Bish Bash Music Festival in Bishop Stortford
Folk by the Oak at Hatfield House
Arts Festival in our own small town
Moonlight Christmas Festival in Barkway Church.
HEATWAVE
2023
At the beginning of this year Karen had a meeting with Louise of Mentley Lavender Farm to see if we could do the catering for her during the seasonal months whilst the Lavender was growing and of course we said yes as it would spread our wings a little more.
Karen was approached by a parent to ask if we did cupcake parties as her daughter had an allergy to diary, this was something we had never thought of but we created various packages and the party took place and lots of fun was had.
We've attended Farmers Markets at pubs and manor houses, community events locally to us, Folk by the Oak, Agricultural events.
We have another year in our bakery.
Sustainability
Small enough to care. Big enough to make a difference
We care about our planet and this is what we do about it:
- All our packaging is either compostable, recyclable or biodegradable. We do not use 'one use' plastics. We recycle all our boxes, cartons, bottles and jars.
- We ensure that our packaging comes from reputable suppliers that share our high standard and ethics.
- By trading with ethical companies we ensure that the workers in our supply chain get paid a fair wage to support their own business and familiies.
- We ensure that we have full traceability of all our ingredients.
- We try to use organic, local, seasonal produce whenever we can.
- Any uncooked ingredients that are not needed for a bake are composted for use in our garden.
- We exclusively use green energy.
