Baking has been part of my life for as long as I can remember. Growing up, I was always in the kitchen — whether it was helping out, experimenting with recipes, or just baking for the people around me. It never really felt like a hobby… it was just something I loved doing.

Over the past 10 years, that passion has turned into my profession. I’ve been lucky enough to work with and supply a number of well-known cafés and cake specialists across the Cotswolds, which has helped me develop my skills and understand what really goes into producing consistently great products — not just in taste, but in quality and presentation too.

But the real turning point for me came in 2017, when my husband was diagnosed with coeliac disease. Suddenly, baking wasn’t just about creating something that tasted good — it became about creating something safe, trustworthy, and just as enjoyable for someone who couldn’t have gluten.

I quickly realised how often people with intolerances have to settle. Whether it’s dry texture, lack of flavour, or simply not trusting what they’re eating — there always seems to be a compromise. That didn’t sit right with me.

So I made it my focus to properly understand intolerance-friendly baking — how different ingredients work, how to recreate textures, and how to make cakes that don’t feel like a “free-from” alternative, but something you’d genuinely choose to eat.

Today, I specialise in intolerance-friendly baking, particularly gluten-free, and everything I make is created with the same care I’d put into baking for my own family. Because for me, it’s not just about the end product — it’s about knowing people can enjoy it with confidence.

At the heart of it, I just want to make sure no one feels like they’re missing out.

— Carla