Hey there, can you introduce yourself?

My name is Emma Goss-Custard & I started Honeybuns in 1998 delivering cakes on my Bicycle. Avid cake baker & eater. Keen runner & crazy about nature, animals, books & vintage finds.

Tell us a bit about the book?

Honeybuns is an artisan bakery. Well known for layered slices full of flavour & texture. Deliciousness is our primary aim & our cakes & savouries happen to be gluten free too. The book recipes are packed with flavour & texture- using a wide range of naturally free from ingredients from ground hazelnuts & pistachios to polenta, sorghum & flax. They’re also easy!

What was the inspiration behind it?

Inspiration for the book was really pressure (in a nice way) from customers who wanted to be able to create great tasting gluten free bakes themselves.

Which is your favourite project?

Fave recipe- the lemon cake. Really easy, clean flavours & devilishily moresih.

What is your craft space like?

Home kitchen is very higgeldy piggeldy- lime wash walls, vintage battered culinary storage tins, bright yellow Aga. True farmhouse style & we're told it has a very welcoming feel.
Writing space is just lovely- tucked at the other end of the cottage (layout is that of a traditional Dorset longhouse- so all rooms connect.).
I write at a Partners desk- so facing another desk which I then dump all of my newspaper cuttings/other bits of inspiration.
I'm surrounded by things I love- old sepia pics in jumble sale frames, a lovely little desk lamp with pheasant feather shade made by Caroline Ashworth & lots of books- both reference ones inc The Worn Interior & also rubbishy old paperbacks I can't bear to part with. Very cosy with the stove on.

Have you always been creative?

I’m rubbish at drawing or any kind of handicraft but I guess I’ve always been full of daydreams & ideas. I’m very action orientated & love to make dreams come to life.

When did you first start crafting?

I was 7 0r 8 when I first tried making a secret Birthday cake for my mum. It was a disaster.

Who are your crafty heroes?

I’m a great fan of the late & great- Keith Floyd & Elizabeth David. Both had a passion for authentic, rustic food with France & Italy featuring strongly. I think Cranks & Food for thought were trailblazers of their time. More recently, Pomegrantes & Roses by Ariana Bundy is beautiful I think.

Where do you find inspiration?

Inspiration comes from everywhere- the Dorset hedgerows, Somerset orchards, the memories of bicycling holidays through France, Portugal & Spain & eating deliciously. Suppers shared with friends & talk of favourite food moments….

What's next for you?

Next we’ll be researching & starting work on our book of savouries. We’re also renovating a 1930s caravan with a view to offering gluten free glamping on a few weekends next year.

Gluten-free bakes can be every bit as delicious as traditional treats. With a little know-how from Honeybuns, you can enjoy gorgeous cakes, muffins, brownies, flapjacks, biscuits and puddings that contain no wheat or gluten. You'll find all your favourite teatime bakes, from Lemon drizzle cake and A very chocolatey cake to Baked apple muffins and Heathcliff brownies. There are lots of puddings too, including Baked lemon cheesecake, Chocolate and raspberry tartlets, Peach and raspberry roulade and Chocolate lime pie. Packed with practical tips and with a guide to ingredients, this book gives you all the inspiration and advice you need to make your baking gluten-free and gorgeous!