Gaya Bakery

Our gooseberry and elderflower cupcakes are back after a couple of years having somehow skipped the rota last year. Luckily we picked our elderflower during the recent heatwave when the flowers were at high potency!

Elderflower infused sponge (made with our house made elderflower infusion), baked with fresh gooseberries, filled with our own house made gooseberry and elderflower jam and topped with an elderflower infused mascarpone buttercream with jammy floral centres

Tart, floral and delicate 🤍

Making the most of strawberry season with our Eton Mess cupcakes which will be in the cabinet for the next few weeks 🍓

Vanilla sponge infused with balsamic strawberries, filled with a strawberry jam and topped with a light vanilla infused whipped Jersey cream rippled with strawberry coulis and crushed vanilla meringue folded through. All finished with a fresh strawberry and vanilla meringue sticks.

One for the peanut butter lovers: our chocolate and peanut butter caramel cupcakes are back in the cabinet for a few weekends 🍫🥜

Our signature chocolate cake filled with a peanut butter caramel, topped with a very moreish peanut butter cream cheese buttercream and finished with sweet and salty roasted peanuts 🤎

One of our most popular fruity flavours: coconut & raspberry.

A creamy coconut sponge baked with fresh raspberries, layered with a luscious coconut cream cheese buttercream paired with a tangy raspberry jam. Topped with coconut buttercream, coconut flakes and fresh raspberries. A favourite amongst coconut lovers! 🥥♥️

Available to order online in three different sizes.

Flavours of the moment:
🍒 Cherry Bakewell
🧡 Earl Grey, Grape Fruit & Milk Chocolate
🍋 Lemon Meringue
alongside our core flavours of Red Velvet, Chocolate & Salted Caramel & Tiramisu

🤎Hazelnut & Chocolate🤎

We’ve packed as many different forms of hazelnuts into this dessert for a punch of hazelnut flavour. A brown butter hazelnut sponge filled with our house made chocolate and hazelnut paste topped with a whipped milk chocolate and hazelnut praline ganache encased in a dark chocolate hazelnut rocher coating ✨

Not an April Fool’s, just a very realistic egg. 🍳

We’ve dabbled in a bit of molecular gastronomy for one of our Easter cupcake specials: a chocolate orange ‘fried egg’ cupcake with a dark chocolate orange ganache centre, vanilla mascarpone ‘egg white’ and a spherified orange coulis ‘yolk’. Finished with a dusting of vanilla powder ‘pepper’. It may be a little too close to reality for some. 😜

Available this Good Friday and Easter Saturday only as we’re closed on Easter Sunday.

A little peek into this weekend’s cupcake specials in our cabinet. In honour of International Women’s Day this Sunday, we’ve chosen flavours that naturally bring the colours of the day to life - chocolate pistachio, lemon & blueberry and coconut & raspberry.
Especially meaningful as an all female team. 💚💜🤍