THE owners of a new bakery in the city’s Shawlands has thanked the community for helping them to finally open up their own shop.
Plant-based Honeytrap Bakery say ‘community spirit’ helped drive them towards launching the premises in Skirving Street at the weekend.
Owners Amélie Weisbecker and Adam Sinclair previously operated Honeytrap as a delivery and wholesale business but quickly built loyal following through pop-up events in the city’s South Side.
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Adam said: “We started about a year ago working out of a small space on Victoria Road, then we spent another six months trying to find the perfect location. It took a long time but we really think we’ve found one that ticks all the boxes.
“Everyone was so supportive and that’s really why we wanted to stay in the South Side. People have been following us around to different venues, even when they’re a bit far from the usual footpath. It was great to have that community spirit behind us.”
The new shop serves up artisan cakes and pastries that would no doubt tempt even the most staunch vegan-skeptics amongst us to indulge.
Adam said “I think our cinnamon buns and peanut butter miso cookies are what we sell the most of. They’ve been on our menu since the start and we still get cleared out of them every day.”
A fully vegan menu is at the heart of Honeytrap’s ethos with baker Amélie striving to create-cruelty free versions of more complex bakes that would usually rely heavily on animal products, one notable example being her take on Semlors, a traditional Swedish cream bun filled almond paste sometimes referred to as a “Fat Tuesday bun.”
Adam said “I think a lot of people see our cakes they ‘say there’s no way everything’s vegan’, they think they might have cream or gelatine in them because of how the look but they really don’t. We ask ourselves a lot whether most of our customers are actually vegan or not but we feel like it’s quite an even spread.”
After a hugely successful opening week the team at Honeytrap are eager to settle into their new surroundings and take the time to expand on their already impressive offerings of sweet treats.
Adam said: “This is what we’ve been working towards for so long that we’re going to make sure it’s as successful as possible before moving onto other ventures, but we are working on a menu that’s seasonal and will continue trying out different things by veganising more recipes.”
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