A NEW tasty morsel has appeared on the scene which is good news for those who appreciate a gluten-free option when it comes to sweet treats.

Four Anjels Bakery, based in Moreton, entered its latest culinary creation, a sour cherry bakewell, into the 2015 Baking Industry Awards and were thrilled to reach the finals.

Their finalist award was presented at a special ceremony at the London Hilton, in Park Lane, by TV presenter and film critic Claudia Winkleman.

Andrea Stevens, Four Anjels managing director, said: ‘We are delighted to have been chosen as finalist from the hundreds of bakery products that entered these prestigious awards. This recognises the work of our entire team. Everyone at Four Anjels has helped to make our bespoke, handmade products successful."

Four Anjels is a Gloucestershire success story. The business was rescued from administration in 2010 by four colleagues with over eighty years’ experience between them running successful bakery businesses.

Starting with a team of five with one mixing bowl and one oven, within a year Four Anjels built its own factory in Moreton and was supplying Selfridges. The business now has a team of thirty nine from the local area led by Andrea Stevens and operations director, Julie Painting. The bakery runs 24 hours a day, five days a week producing two million high quality baked goods a year for companies like Liberty of London, Daylesford, English Heritage and Virginia Hayward hampers.

They produce a whole range of classics as well as a growing range of gluten-free products including caramel shortbread, macaroons, brownies, chocolate and beetroot cake, lemon cake and flapjacks. They also make a Raw Bite bar which is dairy and refined sugar-free.

Mrs Stevens said: "Our reputation as a quality artisan producer is hard won. We prefer not to use machines to do jobs that people do better. The Baking Industry Award recognises the quality of our team’s work and the taste of our products which is dependent on their passion and care."

Everything is made in the artisan way with simple and honest cupboard ingredients but often with a twist by using alternative flours and unusual inclusions.

They source ingredients as locally as possible, use only free-range eggs and avoid unnecessary artificial additives.

They also work with classic British recipes so the products they produce are homemade recipes on a larger scale and at a cost-effective price.

The business has ambitious plans for the future and the management team is exploring opportunities to expand its production capacity providing more local jobs. The firm’s focus will remain on innovation adding more healthy alternatives and sweet treats to its award winning gluten free sour cherry bakewells.