Our Story
….A view from the Bakehouse kitchen …..
The Bakehouse Team…..
Our multi-skilled team has continued to grow since 2015 in both catering and baking experience, marketing and logistics. Our team are a fundamental part to making Isabel’s Bakehouse work and are key to allowing such a wide range of products and catering services to be offered.
With a huge amount of dedication, and a sweet tooth, we will always try and take on a new baking or catering project where we can. Please contact us if you would like to discuss a product or catering service.
About Isabel…..….
With a rural farm upbringing, I spent most of my childhood cooking up delicious farmhouse recipes. I will never forget the very first time my Grandma taught me how to make scotch pancakes (standing on a stool!) which is where my love of food and a passion for baking grew from.
After training to a Culinary Arts Management degree, I went on to be a product development chef creating cakes for M&S and Starbucks before then becoming a Food & Nutrition Teacher. Setting up Isabel’s Bakehouse business in 2015 alongside teaching 11-18 year olds the delights of Food & Nutrition was a fun and busy few years!
Now running the business full time, I have developed a wide portfolio of products that I am continuing to develop with my team. I hope you enjoy our website and our products.
OUR SUSTAINABILITY POLICY
Minimising our ecological footprint
Sustainability is a key part of our business model where we continue to strive to improve to minimise our impact on the natural world.
We try and choose local suppliers (within 15 miles) where possible to keep food miles to a minimum and to support local food producers that also have a similar ethos. This is particularly true for our catering and our mobile creperie.
We recycle all of our waste and compost any food waste that is then used to feed our homegrown vegetable beds to help produce our organic vegetables and herbs that we use within our Bakehouse products. Where we have spare food products such as the ends of cakes and traybakes, we now sell these through the online food waste minimising APP Too Good To Go , so as to prevent food waste and to allow customers to purchase a tasty snack for a minimum price.
When operating from our mobile creperie, we only serve soft drinks that are plastic free and we have moved all of our customer utensils to wooden cutlery. When we serve hot drinks we use compostable cups and lids and give discounts for those who supply their own cups.
We use grade 5 recycling jars for our baking kits and are investigating the use of alternatives to single use plastics so as to minimise this impact on the water environment.
We are aiming to have all of our food products palm oil free by 2022 to help conserve natural tropical rainforests.
We have chosen all of our appliances accordingly, so that they offer maximum efficiency and minimum power usage. We have changed our interior lights to LED to reduce power usage.
We are aware that we still have many improvements to reduce our ecological footprint but with little steps, big steps will happen.
