In addition to using free-range eggs from my own hens, I ensure that every element of my business is as ethical/eco friendly as possible. I do so in the following ways, and if you have any other suggestions, please be sure to get in touch!
ow emissions car.
olar powered ovens.
ome composter (and scraps for chicken treats!)
esponsibly/locally sourced ingredients.
air trade ingredients.
inimal waste/plastic free approach, and recycling plastic where it's use is unavoidable.
- Minimise single-use-
plastic where possible.
y cakes are also dairy free unless requested otherwise. The use of Stork makes a lighter sponge cake (butter is heavier and weighs down the bake), but also reduces the carbon footprint of my business, as the dairy industry has a huge impact on our environment. The absence of dairy also has the added bonus of reducing allergens in my cakes for your guests.
very cake I make helps to support the work I do in rescuing ex-commercial hens.