My Journey, My Passion: Crafting Joyful Cakes at Bloom and Crumb

Well, hello there!

I’m Abigail, and if you’ve been following my journey, you might know me as the self-confessed 'cake lady' behind Bloom and Crumb. You might also remember us by my previous name, M+H Cake – a little piece of my past that paved the way for what we are today. Based right here in London, my greatest joy comes from creating cakes that are not just visually stunning masterpieces but are also, and perhaps most importantly, incredibly delicious. My driving force has always been to fill a very specific gap in the market: for cakes that truly possess character, cakes that tell a story, and cakes that taste every bit as good as they look.

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My adventure into the wonderful world of wedding cake making began rather serendipitously when I was just 19. A lovely couple, with an immense amount of trust, decided to commission me for their wedding cake. From that moment on, I was utterly hooked. Baking ceased to be just a hobby and blossomed into a fervent passion, eventually becoming the heart and soul of Bloom and Crumb.

At Bloom and Crumb, my approach to crafting wedding cakes is deeply personal. I genuinely believe that a couple’s wedding cake should be a beautiful, edible reflection of their unique love story. This isn't just about baking; it's about a collaborative journey with each couple, right from our very first consultation through to the final, breathtaking presentation on their big day. I pour meticulous attention into every single detail, ensuring that each cake we create is exquisite in both its appearance and, crucially, its taste. My ultimate goal is always to create cherished memories, moments of pure sweetness that will last a lifetime. And as I often remind my lovely couples, “We are just talking about cake. It should be fun!” Because honestly, choosing such a significant and delicious part of your celebration truly should be. Getting to know my clients, understanding their personalities and their vision, allows me to infuse a part of them into the very design of their cake, making it truly bespoke.

Perhaps you’re wondering what fuels this passion? Well, let me give you a little glimpse into my world. My very first baking experience, one I hold dear, was making golden syrup cupcakes with my sister – a memory steeped in warmth and sweetness. And on the wedding front, if I had to pick a favourite wedding song (and trust me, after being a bridesmaid 11 times, I’ve heard a few!), it would undoubtedly be "Never Too Much" by Luther Vandross. It’s an absolute classic and always gets me tapping my foot. When I’m deep in creation mode, you’ll find me either engrossed in a fascinating podcast or catching up on voice notes – it’s my way of staying connected and inspired while my hands are busy with flour and fondant. And a little secret from the toolkit: I always, always have mini scrapers on hand for those last-minute, perfect touch-ups.

Speaking of weddings, while I absolutely adore wedding speeches, I often find myself wishing more brides would take to the microphone. Having stood by so many dear friends on their special days, I know the power of those personal words. When it comes to cake flavours, it’s like asking a parent to pick a favourite child! I genuinely don’t have one. However, if I were forced to choose something that captured my imagination, it would be the cereal milk cake from Milk Bar in New York – simply genius. But right now, if you were to ask me, I’d tell you I’m firmly in my "pistachio era" when it comes to personal cravings – such a wonderful, subtle, and sophisticated flavour.

The very start of the wedding cake process, the initial consultation, is hands down my favourite part. I genuinely love getting to know couples, hearing their stories, and beginning to understand their vision. My aim is always to make these meetings as fun and relaxed as possible, setting a joyful tone for the entire journey. It’s also during these conversations that we might discuss the scale of their dreams – the largest wedding cake I’ve had the privilege of creating served an incredible 500 people! A true testament to the grand celebrations we help bring to life. And in terms of what’s currently popular on our menu, I'm delighted to say our Lemon and Elderflower, Spiced Carrot, and Vanilla and Passionfruit flavours are exceptionally well-loved, with Vanilla and Passionfruit often being the top choice for many weddings – it’s tropical tang truly brightens any celebration.

My commitment to excellence and creating truly memorable cakes has also led to wonderful partnerships within the industry. I am incredibly proud that Bloom and Crumb is warmly recommended by a variety of prestigious venues. These include magnificent spaces such as NorthBrook Park, the vibrant 100 Barrington, the iconic Barbican, the elegant North Mymms Park, the unique London Wildlife Trust, the luxurious Andaz Liverpool Street, the charming Clapton Country Club, the grand Ashridge House, the stunning Avington Park, the opulent Hotel Cafe Royal, the sophisticated 41 Portland Place, the rustic yet refined Micklefield Hall, the historic Shoreditch Town Hall, the charming Burgh House, and the stylish Bourne and Hollingsworth. Being recommended by such a diverse and esteemed group of venues is a testament to the trust and quality we uphold. It also reflects our wide delivery network, ensuring that our beautiful and delicious creations can reach celebrations across the entirety of London and its surrounding home counties.

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At Bloom and Crumb, my team and I offer more than just a cake; we offer an experience. From our elegant Pressed Edible Flower Cakes to our smooth White Chocolate Ganache Cakes and our breathtaking Floral Wedding Cakes, each creation is a labour of love. We invite you to explore our wedding cake pricing details, browse our galleries, and truly immerse yourself in the possibilities. It would be an absolute privilege to connect with you, hear your story, and begin the delightful process of designing and baking the cake of your dreams. Let’s make some sweet memories together!

See you on the next one!

Abigail

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