A lot of time and effort goes into the cakes we make at La Petite Bouche Bakery. It therefore makes sense to us that similar time and effort is invested in choosing the right ingredients.
Our first consideration when deciding what goes into out bakes is an obvious one: what makes the best end product? We want to create things that look and taste amazing so select the flours, sugars, chocolates, fruits, jams and so on that give us the best results.
why: the environment and plant power
Secondly - but equally importantly - we consider the environment and the impact we have on it as a food producer. Like many businesses, we strive to be as eco-friendly as possible. There are lots of ways in which we do this such as reducing plastic use and baking with local, seasonal produce. We are very particular about our packaging too, keeping things functional yet minimal and avoiding waste.
Perhaps our most important environmental change, however, is our shift towards plant based baking, i.e. baking without eggs, dairy or other animal products. We've taken this step based on research that suggests that a diet with no meat*, dairy or eggs could be the single biggest way for people to reduce their impact on the Earth.
Baking without 'traditional' ingredients isn't always easy, but it's a challenge we can confidently say we've surmounted. Feedback on our dairy- and egg-free bakes has been pretty unanimous: dietary requirements/ preferences or not, we make great plant based cakes! For most of our bakes we can confidently say there's no eggs, no dairy and no compromise, and in those instances we now use our plant based recipes as a default. Who knew helping the environment was, quite literally, a piece of cake?!
For food safety reasons we will, of course, always ask for dietary requirements/ requests when you order your cake, and will make sure you understand which allergens are, and are not, present.
*Our cakes don't contain meat!