Beth is a self-taught baker, having loved creating sweet things since she first experienced the magic of her Gran whipping up a pavlova. The best bit was helping to lavishly fill it with whipped cream and generous handfuls of raspberries. This became a little ritual that she loved and led to spending a lot of time in the kitchen!

As a child she spent hours experimenting with cake recipes, gathering inspiration from her Mum’s cook books and trying to recreate the images. It didn’t always turn out amazingly but she learnt a lot about the alchemy of baking along the way.

After a break from teaching and travelling to launch into motherhood, Beth landed in Stroud and had the opportunity to start baking for Thistledown Cafe which her friends were opening in 2016. The cakes flew and the business grew around her two little girls.

When Beth had requests for vegan, gluten & refined sugar free cakes then she quickly realised that most of the recipes out there were neither delicious nor nourishing. She was pretty sure she could do better and set to coming up with her own set of recipes for baked and raw cakes, deciding to make Baked by Beth a plant based business.

For a long time this was all from her home kitchen but in 2022 she opened the cake studio in Nailsworth, bringing plant based cakes together with locally roasted coffee and proving that plant based cakes can be the ultimate treat!

By 2024 Baked by Beth had outgrown the cute little premises and moved into a new space just down the road to make space for more people to eat cake.