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Inspired by a 200-year-old recipe, it captures the rich, intense flavours of Regency England through the use of old fashioned ingredients like black treacle, muscovado sugar and butter. It has a rich flavour with a real ginger kick.
In 1803 Shelley asked his aunt to buy him some gingerbread from Horsham fair to take on a picnic. Gingerbread was such a popular treat that up until the First World War, gingerbread makers were established in towns & villages throughout East & West Sussex. Horsham was renowned for its gingerbread, but the industry died with its last gingerbread maker in 1917. Almost 100 years later we created our gingerbread from an old Shelley family recipe to recapture the flavour of this delicious, lost delicacy. Horsham Museum has an excellent display of wooden moulds from its town bakers. Visit: horshammuseum.org.
Handmade in Sussex, our gingerbread captures the rich, intense flavours of Regency England with local flour from the Weald & Downland Museum, candied peel, butter, and raw cane sugars.
Rolled Oats, Muscovado Sugar (19%), Salted Butter (Milk)(16%), Black Treacle, Candied Orange & Lemon Peel (15%), Stoneground Wholemeal Wheat Flour (12%), Ground Ginger. For allergens, see ingredients in bold. Made in a bakery where nuts are handled.