Cherry Bakewell CroissantsAn almond croissant with a cherry on top (and in the middle), a Cakesmiths twist on the beloved breakfast pastry. We've taken a crisp and buttery plant based croissant and filled it with a sweet morello cherry infused frangipane and sticky almond soak. Each croissant is topped with a classic Bakewell icing and finished with a sprinkle of toasted flaked almonds and freeze dried cherries.

Each slice is then smothered with a creamy almond and custard frosting - similar to a traditional Simnel cake

whole raspberries and flaked almonds baked into the surface

black pepper and baobab creates a delicious shot high in fibre

A bountifully gooey chocolate fudge cake

Moist buttermilk and lemon sponge is rippled with sunny passionfruit and soaked with seeded passionfruit coulis

A rich and moist vegan apple sponge packed with the autumnal flavours of mulling spices and juicy sultanas

shaped it into a muffin

An irresistibly moist sponge is packed with coconut

Each slice is topped with an oaty pecan crumble and baked until perfectly golden

pink grapefruit frosting and sprinkled with extra poppy seeds to turn this into a real showstopper for your counter

Infused with zingy lemon and packed with crunchy pistachio pieces

giving this cake a wonderful bite