<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
12 ISSUES FOR £24 Subscribe to Cheshire Life today click here

This year’s FreeFrom Food Awards sees four of Cheshire’s best on the shortlist for awards.

PUBLISHED: 10:37 11 May 2015 | UPDATED: 10:42 11 May 2015

Marianne Evans, Mummy Bakes; Laura Krippner, Twice As Nice; Lucy Wagner, Pudology; Ed Salt, Delamere Dairy

Marianne Evans, Mummy Bakes; Laura Krippner, Twice As Nice; Lucy Wagner, Pudology; Ed Salt, Delamere Dairy


For those who suffer from food intolerances and allergies, or simply want to eat more healthily, the growing number of specialist ‘free from’ food-makers is a wonderful thing.

Twice As Nice Laura Krippner Twice As Nice Laura Krippner

Twice As Nice

Laura Krippner runs her baking business from her home in Sandbach; her Anzac Biscuits and her Earl Grey Shortbread biscuits are shortlisted in the Tea Time! category.

Why gluten free and not just baking?

I’ve lived in London, New York, Sydney and Singapore, so I got used to having a lot of options available to me. I enjoy the challenge that baking for those with either allergies or intolerances provides. For example, people will send me a list of their allergies and ask if I can make them a cake taking their individual allergens into account. To date I’ve been able to meet the challenge!

What’s your best seller?

ANZACs and Brownies (both vegan and non-vegan).

Twice As Nice Anzac Biscuits Twice As Nice Anzac Biscuits

What’s your product development process?

I use my experience of travelling and living overseas and I listen to my customers! For example, multiple requests for coffee flavoured vegan cakes have resulted in Brownies with Cappuccino frosting, and the Christmas cakes that I made last year were gluten-free, vegan and low sugar. Ultimately my family provides (brutally) honest feedback if I get the thumbs up from my husband and children then I know it’s a good product.

What would winning mean to you?

It would be fantastic to receive national recognition during my first year in business. My former colleagues at Deloitte and PwC think that my move into baking is a bit crazy so it would be nice to show them that actually I’m quite good at it!

What’s next?

I’m keen to move out of my home-based kitchen and supply more shops and cafes. Ultimately I want to establish the gluten-free bakery as a social enterprise with a focus on providing education and work experience to the unemployed using a similar model to Jamie Oliver’s Fifteen.


Marianne Evans of Mummy Bakes Marianne Evans of Mummy Bakes

Mummy Bakes

Marianne Evans, from Knutsford, works from home where she makes, among other things, the delicious Biscotti shortlisted in the FreeFrom Awards Tea Time! category

Why gluten free and not just baking?

At the age of 23 months our youngest daughter was diagnosed with Coeliac Disease. At first it was a relief, we finally knew what was wrong with her and we could start to get her healthy again. It was not a surprise, as my mother is also a diagnosed coeliac, so we thought, phew, we can cope, we know what to do.... however, watching my daughter sob on being told she couldn’t eat the birthday cake at a friend’s party was the catalyst. So I decided to try baking different recipes she can enjoy. I try to show that just because it is GF, it is not ‘missing’ anything, there is a preconceived idea that GF is only for those who have to have it, but that is changing all the time, with more people realising that they feel better reducing or cutting out gluten from their diet.

What’s your best seller?

My Biscotti is very popular, however my best seller is probably my Salted Caramel Brownie, which many people (including those who do not need to eat GF) have rated as the best brownie they have ever tried!

Mummy Bakes: Biscotti Mummy Bakes: Biscotti

What’s your product development process?

I spend hours trawling recipe books and the internet, asking for challenges.. I don’t look just at GF recipes, but at any, and then adapt the ingredients based on the knowledge I have built up over the last few years. I want my products to be as good or better than their gluten equivalent. Baking GF should not be an excuse for poor quality, so if it doesn’t work, I keep trying, and if it is still not up to standard I move on to something new. From a taste test side, I use the monthly Makers Markets in Knutsford to trial new bakes, get feedback on new ideas etc. My partner, Jonathan, is probably my harshest critic, approaching my bakes as someone who can eat gluten, so he constantly gives feedback on taste, structure, appearance etc.

What would winning mean to you?

It would be fantastic to win, to get recognised in such a niche but exciting market place. Being shortlisted with several big players is amazing and the sense of recognition and validation for what I am doing is immense. What started out as a personal journey to make life sweeter for my daughter has taken me to a national level so quickly.

What’s next from Mummy Bakes?

The next stage is to find commercial premises. The GF market is ever growing, and I want to be a part of it. From a product range perspective, there are some very interesting things in the pipeline to launch very soon…


Lucy Wager of Pudology Lucy Wager of Pudology


Lucy Wager launched Pudology in May 2012 and within six months her delicious dairy and gluten fee puddings were to be found on the shelves of Selfridges, Fortnum & Mason and Ocado. A year later her puddings, now made in a dedicated kitchen production site in Knutsford, were also snapped up by Waitrose and Sainsbury’s. Her Chocolate Orange Pud is up for an award in the ‘Manufactured in a nut-free environment’ and her Natural Coconut Yoghurt is shortlisted in the ‘Milk’ & Yoghurts category.

Why gluten free and not just baking?

I used to be a product developer for big retailers in the food industry and was lucky enough to travel all over the world. Unfortunately I became quite ill following appendicitis and a work trip to India and it left me with various intolerances, including dairy. It was a big shock to the system and a real challenge being on such a restrictive diet. I started making myself yummy treats and realised there was a real gap in the market for delicious desserts that just happen to be free from dairy and gluten (and eggs and nuts!)

What’s your best seller?

Banoffee is our best seller, but that’s quickly being caught up by Chocolate Orange at the moment!

Pudology Chocolate Orange pudding Pudology Chocolate Orange pudding

What’s your product development process?

I’m constantly coming up with new ideas in my head, then I get into the kitchen and start playing around with ingredients, once I have something I’m happy with I start testing it on anyone and everyone I can get my hands on, including my three very willing nephews. I also now have some loyal customers who are always happy to help me with the development process.

What would winning mean to you?

It’s tough being a small brand in this big world, it would be such an honour to win an award this year as it helps let people know about our products and that they taste really good!

What’s next from Pudology?

We’ve just launched our Natural Coconut Yoghurt, which is up for a FFFA. We’d love to get more flavours out there and have them all lined up raring to go.


Ed Salt, MD Delamere Dairy Ed Salt, MD Delamere Dairy

Delamere Dairy

Delamere Dairy is based in Knutsford, but sources its goats’ milk from across the UK and places the milk with specialist cheese, butter and yogurt makers who make products to Delamere’s recipes. Their new goats’ milk butter is a finalist in the ‘Milks’ & Yoghurts category.

What would winning mean to you?

The kudos and PR from winning awards is invaluable for a business like Delamere Dairy. The FreeFrom Food Awards is particularly important to us as it elevates our products among an audience actively looking for ‘free from’ alternative foods, a category in which goats’ milk products sit.

What’s next from Delamere Dairy?

Export is currently an interesting area for us. Global demand for goats’ milk products is growing at quite a rate, particularly in the Far East.



Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Cheshire visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Cheshire staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Cheshire account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Tue, 15:50

Nestled in the heart of the Cheshire countryside between Congleton and Holmes Chapel, you’ll find one of Cheshire’s favourite gastro country inns, the Swettenham Arms, dating back to the 16th century.

Read more
Mon, 15:56

Allium Restaurant and Bar are hosting their next Sunday Supper Club on the 20th August.

Read more
Friday, July 21, 2017

Want your meal in a room with a view? Check out the Black Seal at Trearddur Bay, writes Louise Allen-Taylor

Read more
North Wales Anglesey
Thursday, July 20, 2017

A modern casual Restaurant and Bar with Rooms by Great British Menu Northwest representative and acclaimed chef Mark Ellis

Read more
Monday, July 17, 2017

Join Allium Restaurant and Bar for their themed Sunday Supper Club every month.

Read more
Monday, July 17, 2017

Enjoy the summer experience menu every Monday to Friday until September at Allium by Mark Ellis.

Read more
Monday, July 17, 2017

Menai Bridge and Beaumaris may be small, but they pack a foodie impact, as Rebekka O’Grady discovers

Read more
North Wales Anglesey
Monday, July 17, 2017

Join Allium Restaurant and Bar for a celebration of steak for just £20 per person.

Read more
Tuesday, July 11, 2017

The winners were revealed at a glittering ceremony at Carden Park Hotel.

Read more
Sunday, July 9, 2017

A seasonal lunch at the charming Yellow Broom in Twemlow also celebrated the delights of English wine, writes Janet Reeder.

Read more
Cheshire Life Luncheon
Sunday, July 2, 2017

The judges of Cheshire Life’s Food & Drink Awards unveil their shortlist for this year’s event, with the winners to be declared at a glamorous black tie ceremony at Carden Park Hotel on July 10th.

Read more
Friday, June 30, 2017

Join The Swettenham Arms for a quintessential British tradition – a vintage afternoon tea.

Read more
Thursday, June 29, 2017

New Brighton’s Blackberry Grove is just what the seaside town needs, writes Rebekka O’Grady.

Read more
Wirral Restaurants

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Topics of Interest

Food and Drink Directory

Subscribe or buy a mag today

Cheshire Life Application Link

Local Business Directory

Cheshire's trusted business finder

Job search in your local area

Search For a Car In Your Area

Property Search