Afternoon Tea, by Rose

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Afternoon Tea, by Rose

Afternoon tea once per month for delivery or collection from Leith, Edinburgh. I use my Instagram page more than Facebook! Full time baker at Company Bakery

Please see photo album 'Orders' for how to order.Celebration cakes & private events available on request.

14/06/2021

Mini toastie with Mochaccino Stout rarebit and homemade chilli jam.

sourdough

Recipe testing rarebit and had to have a mini munch!

14/06/2021

Sweet treats from February's menu.

Fondant fancy with Yorkshire forced rhubarb jam & vanilla buttercream.

Pilot Mochaccino Stout chocolate cake with mascarpone icing & tahini caramel.

Strawberry Jammy Dodger with white chocolate namelaka.

14/06/2021

Sourdough seeded rye , butterbean hummus, fennel seed feta, burnt lemon & almond salsa.

fennel salami for the classic menu!

Absolutely love the bitterness of the lemon salsa with the creamy butterbean hummus. And toasted fennel seeds on everything please!

14/06/2021

The next afternoon tea will be Sunday 14th March for Mother's Day!

Bookings will open on Wednesday 3rd of March when the menu is released at 7.30pm. For more information about the booking system have a look on my highlights!

[This menu will have a vegetarian option but one of the desserts may contain geletine, I have tried to make it vegetarian but no success yet! Will update with the menu release.]

Sourdough baguette, new potato, gherkin, dill & mustard.

Love a bit of carb on carb!

14/06/2021

Mochaccino Stout cake, mascarpone icing & tahini caramel.

Highlight of making this cake is chugging the dregs in the can!

Currently eating tahini caramel on everything.

14/06/2021

Fondant fancy with Yorkshire forced rhubarb jam and vanilla buttercream.

Natural pink colour comes from hibiscus. Super simple but delicious!

Thinking about starting to offer fondant fancies for wedding favours... Thoughts?!

18/04/2021

Hi, I'm Rose!

Here's a little about me and my business...

I'm 28 and from Kent. I moved to Edinburgh to do a degree in painting at Edinburgh College of Art. I left after three years following an on-going struggle with depression (which I will speak more about at some point!)
Since then I have been working as a chef, pastry chef and baker in a variety of establishments in Edinburgh which is where I have found my passion! This is my first solo venture and I am extremely excited and humbled by the positive feedback I have received so far 💛

At present I am making afternoon tea once per month. This is to fit around my full-time job at ; where I make exclusive mini versions of our bread. The number of teas each month is limited as I make everything myself from scratch, with some last-minute help tying the tiny sandwiches from my love and my good friend who also drives me for the deliveries. (Thank you!)
As well as designing a new menu each month and developing recipes I also created my own branding and do all my own photography, PR & admin.

I have always had a passion for tiny food and afternoon tea. The quality of sandwiches served with afternoon tea have been a let-down for me; crustless mass produced bread just isn't very inspiring! My job at Company Bakery gave me a unique opportunity to modernise afternoon tea and serve handmade sourdough bread from local flour and freshly milled grain. I take pride in making everything for my afternoon teas from scratch using natural ingredients from local suppliers where possible.

2020 was supposed to be a 12 month sabbatical for my other half and me, travelling South & Central America. This was cut short in March when the pandemic hit and we made it home by the skin of our teeth from rural Bolivia just before the boarders shut. It was an extremely stressful time but luckily we landed back in employment upon our return to Edinburgh. Despite the year not turning out as planned I now have a successful business and am excited to see where it takes me!

Thanks to everyone who has sent kind messages & bought afternoon tea, your support is so special!

18/04/2021

Strawberry Jammy Dodger with white chocolate namelaka.

UPDATE: SOLD OUT
I have some biscuits left over from this weekend so am selling a box of 5 biscuits for £10. Anyone interested please DM me! They will need to be picked up from Leith tomorrow 💛

18/04/2021

Vegetarian picnic & carrot cake for a private event back in November!

The menu:
- White sourdough sandwich with coronation cauliflower.
- Mini spanikopitas.
- Sourdough baguette with goats cheese & orange pickled fennel.
- Ciabatta with pesto & lemon roasted courgettes.
- Rye with avocado & beetroot pickled quails egg.
- Focaccia with spiced favosalata and cashews.
- Wholemeal sourdough sandwich with egg, cress & capers.
- Mushroom, truffle & pear sausage rolls.
- Fennel & nigella seed crackers with roasted red pepper & sun dried tomato dip.
- Heritage carrot & fennel salad

& Carrot cake with cream cheese frosting, candied pecans, confit orange, brown butter crumb & apricot gel.

"I just wanted to say thank you so much for all your hard work with our picnic. The food was amazing, we absolutely loved it. The breads were all so impressive, we were blown away by the quality, it all looked fantastic, and CJ said the cake was the best cake she'd ever eaten 😋 You're so talented, I can't believe you did all that while working full time!
We'll both be recommending you to friends. Thanks again, you made our day."

18/04/2021

Can't stop and won't stop making Caneles!

These were winter spiced using 's Five Hundred Cuts Botanical Rum (I got for Christmas) & my final vanilla pod (must order more) as well as some orange zest. Cloves are the predominant flavour in the rum and were complimented by the sweet aroma of the vanilla and orange. So delicious!

At the moment I don't have enough moulds to put them on the afternoon tea menu, but one day they will make an appearance!

18/04/2021

Double Mochaccino Stout cake with vanilla paste, mascarpone & tahini icing, tahini caramel.

So lucky to have Pilot so close, they make some of my favourite beers! Their little hatch is well worth a visit on your daily exercise.

Really deep flavour, not overly sweet and incredibly moist sponge! Obsessed with tahini in desserts at the moment and maybe now beer!

18/04/2021

Fondant fancy with flavours of the black forest - cherry jam, Chantilly cream with vanilla and covered in milk chocolate fondant icing.

A mini version of the giant fondant fancy birthday cake I made for .carnivale which I will post pictures of soon!

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http://www.instagram.com/afternoonteabyrose

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