When Meg Rivers young children clamoured for a sweet treat she was reluctant to give them commercial bakes made with artificial flavours preservatives & colours. She started to bake her own wholesome cakes traybakes & cookies using good-quality ingredients. Word spread about how delicious these treats were & her friends began to place orders. When she got her first order for a cake to be sent to Africa she decided to turn her hobby into a mail-order business & Meg Rivers Artisan Bakery was born. After Megs death in 2001 family friend Julian Day took over the running of the bakery. In this artisan cookbook Julian has collected the bakerys most popular recipes
- inspired by English afternoon-tea classics but with a sprinkling of influences from elsewhere in the world. There are chapters on Family Cakes Small Cakes Traybakes Cookies Loaves & Tarts & recipes for Ginger Cake Wheat-free Chocolate & Hazelnut Torte Flapjacks Amaretti Cookies Apricot & Nut Loaf & Lemon Tart.