Inbal came to Edinburgh to get her PhD in Animal Welfare in 2002. She loves her family, her dogs, her cupcakes and dancing while she cooks (though she won’t say in what order).
However, one thing we can say for certain is that a whole lot of love goes into the cupcakes. The eggs have to be free-range and the butter’s got to be French. The flour must be organic. And while there is inevitably some food colouring in a few of the more elaborate decorations, we never use any artificial preservatives and flavours in our cakes or toppings. Everything, from the decorative flowers and fruit to the basic ingredients, is as healthy, delicious and simple as possible.
Whether you’re a regular or occasional customer, or if you’d just like to know a little more about what all the excitement’s about, please get in touch or pop into our Edinburgh shop.