About me


Lovingly Baked by Anthea is a small, independent micro-bakery where everything is baked from scratch on the premises of my home on a farm just outside Grayshott, in the beautiful Surrey Hills.  As a trained professional, I am passionate about excellent ingredients, baking everything with care, skilled technique, and a lot of love.

A firm believer that flavour should always come first, I make a point of carefully choosing products and suppliers, and buying the best that I can.  Dairy products include French butter from Normandy and free-range eggs, couverture chocolate is Callebaut or Cacao Barry, flour for my bread is always French T65 or T55, and vanilla is always from pods and not from essence. 

My cakes are always guided by season, aiming to maximise the summer sunshine fruits when we have them, and creating delicious bakes with seasonal winter fruits during the colder months. Raspberries and strawberries have no place on a winter cake!
Having studied many years ago at the Hotel School in Johannesburg, South Africa, and then embarking on a career in catering management which spanned 14 years, both in South Africa and in London, I finally decided two years ago to turn my passion for baking into a full-time business. Focussing on four main categories – gift boxes, elegant cakes, homemade bread, and patisserie/afternoon tea – I have successfully managed to carve out a niche for myself in an area of Surrey which seems to lack any bakeries at all. All of my gift boxes and several of the small patisserie items can be posted too, so even customers in the furthest reaches of Scotland can be spoiled with a selection of artisan goodies!

My business is registered with East Hampshire District Council, with a hygiene rating of 5.