Award-winning baker launches new gateau bowls stacked with homemade cake, fresh cream and indulgent toppings
An award-winning baker has launched a range of new gateau bowls from her venue in Northampton, which are stacked with homemade cake, fresh cream and indulgent toppings.
Mill House, located on Wootton’s High Street, is run by Emily Armstrong and has continued to build on its positive reputation with many accolades over the past eight years.
It was around two years ago when Emily left her stint running Holdenby House’s tearoom, and Mill House has only gone from strength to strength since then.
The business is known for its massive slabs of cake, with bespoke birthday and wedding cakes available to order.
On Fridays from 10.30am until 2.30pm, Mill House operates as a pop-up tearoom when visitors can pop in for a slab of cake, a pot of loose leaf tea, or a cup of freshly ground coffee. Cakes are available to take away and light lunches will make an appearance as the weather improves.
Mill House is open on weekends for advance bookings of afternoon teas only, priced at £25 per person. The venue is also available to book for birthday parties, hen dos and family get-togethers, with a picturesque garden to enjoy.
New to the offering at Mill House are Emily’s fresh-to-order gateau bowls, stacked with homemade cake, fresh cream and indulgent toppings. She prides herself on using as much homegrown and homemade goodness as possible.
“I wanted to add something different to the menu,” said Emily. “Açai bowls are popular, but these are much more indulgent, comforting and built around flavour-infused sponges. It’s a nostalgic pudding reimagined into something modern in a layered way.”
Emily began selling the gateau bowls on May 1 and they have consistently sold out. The different flavours include Victoria sponge, black forest, banoffee, eton mess and lemon meringue.
“Everybody loves them,” said Emily. “Someone picked up four black forest gateau bowls and said they are better than my black forest cake. It’s the fresh cream. The longer you leave them, the more they infuse and you can pop the leftovers in the fridge.”
Mill House has got a “huge following” and a loyal base of customers who visit weekly. “We’re doing really well as we are,” said Emily. “We’ve grown through word of mouth and don’t advertise massively. We offer a home from home feeling and we’re really quirky.”