Bad Girl Bakery: The Cookbook

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To begin with she turned the opportunity down, but changed her mind, she said, "I stayed up for three days straight baking and got about six hours sleep." She had accidentally fallen into a successful career in arts marketing at; Dundee Rep, Scottish Opera, Theatre Royal, BBC Scotland resources, before returning to her home city working at Dundee Contemporary Arts.

It says its commitments to the village remain unaffected with continued sponsorship of the gala tea, food at the float parade and support for Ben Wyvis Cycle Club.

Reasons for Bad Girl Bakery closure

The Savoury Chapter has some delicious ideas, but immediately you mention it, Jeni adds: “I can’t take the credit for all that. I have an amazing head chef called Darren Campbell and when I wanted to revamp our savoury menu, I wanted it to match the sweet menu. We sat down and I talked about the kind of things we wanted on the menu and he came up with some amazing things, so credit to him for a lot of the things in that chapter. But you just keep stirring it for a bit longer and it turns into this silk-smooth, beautiful chocolatey mixture – and, I have to say, that moment gets me every time!” Jeni always has a showstopper, she said, "even if you are not going to eat it, it will bring you to the display and make you go, wow.

I love sprouts. My sister's recipe – I can't take any credit – is to boil the sprouts, fry them with some lardons, then add lemon, cream and almonds. They taste incredible. In our house they are called "Christmas sprouts". We will definitely be having some of those. Q: In the book, you describe your approach to baking as “Let’s try this and see what happens.” Does that always work, or have there been some kitchen disasters?

Staff will keep jobs

I’d like to think it’s generosity. I don’t just mean the size of the portions but we think that people don’t treat themselves very often so when they do, the treat has to count so our bakes are generously filled, topped and flavoured and often have a hidden centre or another texture. That and the recipes: even the most eye-catching ones are pretty straightforward. It’s about making all the ingredients count and getting the most from the recipes without them being complex. The bakery’s debut cookbook, from independent Edinburgh-based publisher Kitchen Press, promises to be the icing on the cake for the thriving young business. We bake by hand in the same way you would at home (our mixers are just a bit bigger). Bad Girl Bakery started as a wee, at-home bakery (where 6 cakes a week was busy) and now we produce tens of thousands of portions of cake a month, and serve cake, coffee, breakfast and lunch, 7 days a week with a staff of 25. For me baking is about trying to exceed peoples expectations and making it taste as good as it looks.