Chocolate rye sponge, made with dark brown sugars, blended with toasted pecan nuts, and topped with maple syrup and Cornish sea salt.
We use the highest quality ingredients for all of our bakes, supporting other local, independent businesses. All cookies are packaged in recyclable, biodegradable, and/or compostable packaging.
CONTAINS: GLUTEN + NUTS
Please note everything is made and baked in a kitchen that handles cereals containing gluten, nuts, peanuts, sesame, soybeans, and sulphur dioxide. We cannot guarantee that they are free from traces of these allergens. We bake everything on shared equipment in our kitchen, where we process all of the above-listed allergens. If you or the person you are buying for has a severe allergy, please know that while we do our best to prevent cross-contamination, we are not an allergy-free bakery. For full allergy information on any of our products, please contact us.
This item is available for UK Postal Delivery or Collection, or Local London Delivery.
Serving & Storage
Our block cakes will last up to 1 week at room temperature, either in the box provided or in an air-tight container. They can be enjoyed on their own or toasted and topped with your favorite butter, jam, or nut butter. Slice up your block cake and keep it in the freezer for up to 2 months and defrost when in need of a pick-me-up.