BENNI CAROL'S ECO-WEDDING SUPPLIERS NETWORK

Vegan Eco-friendly Alternative Wedding Cakes | Tiny Sarah's Cakes

Benni Carol's eco-wedding suppliers network

February 11, 2019

Vegan Eco-friendly alternative wedding cakes | Tiny Sarah's Cakes | Benni Carol's eco-network

Image credit: The woman and the wolf

UNIQUE AND ALTERNATIVE VEGAN WEDDING CAKES

TINY SARAH'S CAKES

Tiny Sarah's Cakes creates non-traditional, unique and frankly absolutely stunning vegan wedding cakes! Not only are Sarah's cakes free from any animal products, they also taste absolutely delicious! Sarah is a French-trained pastry chef whose personal and unique style has evolved over years of working in the industry, where it was inspired by many different artistic and cultural backgrounds. She is based in Reading, Berkshire, but she covers all of the UK and Europe!

→ SARAH'S STORY

→ SARAH'S VEGAN, NON-TRADITIONAL WEDDING CAKES

→ GLUTEN-FREE, NUT-FREE AND SOYA-FREE WEDDING CAKES

→ SARAH'S FOCUS ON SUSTAINABILITY

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→ BROWSE THROUGH BENNI CAROLS ECO-NETWORK SUPPLIERS

→ MORE SUSTAINABLE WEDDING PLANNING RESOURCES

Image Credit: Kirsty Mackenzie Photography

SARAH'S STORY

“I actually come from a totally different background as I studied Philosophy of Arts at university before deciding to change course and become a baker. It’s quite a funny story - I decided to start making cakes when I fell deeply into depression and decided to take a year off. I would bake for my friends at the weekend and that’s when I realised that cakes made everyone really happy and that’s what I wanted to do, but I didn’t really know how to marry my love for art and my love for baking. A couple of years later, I would walk past this American bakery on my way to university and they had all these amazing dummy cakes in the window of their shop, and it sold me! This type of cake really isn’t a tradition at all in France and so I never really thought about it before. It just seemed like the perfect fit!

Again a couple of years later, I did an internship at this very bakery and was later on hired as Head chef decorator. I worked there for a year, until we decided to move to the UK and I wanted to start my own business so I could take all the decisions myself. Working for someone else was hard because they didn’t share my values and because I was just an employee, I couldn’t enforce anything really.”

SARAH'S VEGAN, NON-TRADITIONAL WEDDING CAKES

“My cakes are really different to what other cake makers offer as they are truly unique - I don’t make the same cake twice and I truly create them for the couples I work with. I draw inspiration from a lot of different mediums, and not just other cakes, which gives them a bit of an edge! I definitely think that my unusual background helps me a lot, as I have a good knowledge of different art currents and practises. I took years to develop my style and I think it is pretty recognisable!

Obviously, the fact that they’re all vegan helps make them stand out from the crowd! I am vegan myself, so it was unthinkable to have a business that wouldn’t be and I hope that I show people that vegan and sustainable don’t mean that you have to settle for things that look boring and taste like crap.”

Image credit: Chloe Lee Photography

GLUTEN-FREE, NUT-FREE AND SOYA-FREE WEDDING CAKES

“I also offer gluten-free, nut-free and soya-free options and I always make sure that every guest has something they can eat so everyone feels loved and included. I do cover the whole of the UK and have traveled to Europe with my cakes before! Like I say - have cake, will travel.”

SARAH'S FOCUS ON SUSTAINABILITY

“Sustainability is a very important thing for me and I’ve always wanted to make sure my business is as sustainable as possible. Working in the food industry, I’ve seen so much waste being produced - and I don’t want to be a part of it. There are things that are, unfortunately, unavoidable, and it is impossible to be completely zero waste, but I always do my best to make sure I use the least harmful products.

For example, I buy all my ingredients in bulk to reduce the amount of packaging; I only one compostable cellophane and cling film, biodegradable piping bags, reusable and biodegradable cloths. My outside packaging is all recyclable cardboard, the confettis I use in my tasting boxes as well as treat boxes are shredded paper that we’ve used and had to discard; whenever I can, I use wooden sticks and dowels. I’m very mindful of using electricity and turning off everything that can be whenever they are not in direct use, and always work to organise myself so there are days of the week where I don’t need to turn the dishwasher or oven on. Our food waste is used to create energy, but instead of just throwing away our cake trims, I either turn them into cake jars or donate them to a homeless support group.

All our cleaning products are also the best option I could find, that would pass food hygiene requirements while being sustainable - our soap for example is solid and comes in paper packaging, and I melt it myself.”