As 2025 winds to a close, we’re taking a moment to reflect on what’s mattered most this year.
At Studio Bakery, our focus has always been simple: handmade quality, small-batch bakes, and a strong commitment to community-led sustainability. This year, those values have taken root in new ways.
Bigger Bakes, Bigger Reach
In June, we were proud to see our much-loved Matilda cake land in Tesco stores nationwide – in both its classic chocolate and limited-edition vanilla form. It was a milestone for our little bakery: taking small-batch quality and making it available to even more cake lovers across the UK.
We also relaunched our website and brand identity, giving Studio Bakery a fresh new look that better reflects who we are today. And it seems to have struck a chord, with more people than ever discovering our handmade bakes online and joining our growing community.
Most recently, we introduced two new bakery mascots – Boo Bear and Tilly Mouse – chosen and named by our online community in a naming competition. These cheerful little characters have brought smiles to our packaging, newsletters, and social media, and they’ll be sticking around for more adventures in 2026.
Limited Editions That Stole the Show
This was a year for bold flavours and nostalgic treats. We launched our Orange Chocolate Matilda (an old fan-favourite) and introduced the full-size Matilda Cake, available exclusively from the Bake House shop.
We also debuted the Hall of Fame – a dedicated space where customers could revisit our greatest flavour hits and vote for their return. We’ve loved seeing your passion for flavours that deserve a comeback. The first return? Baileys Matilda, back just in time for Christmas. She was clearly a firm favourite, and sold out in the first week.
And perhaps our proudest moment? The Enchanted Forest Cake, created exclusively for Booths, went on to win BBC Good Food’s Christmas Taste Award for Best Alternative Christmas Cake 2025.
Growing with Purpose
At the heart of our work this year has been the continued growth of the Studio Orchard and our commitment to restoring wildflower meadows across the Ribble Valley.
We planted more native fruit trees, sowed new stretches of wildflowers, and welcomed local volunteers through every season. From pruning to pollinator counts, every small action added up to something big.
Through this work, and our low-waste bakery practices, we’re continuing to support biodiversity, soil health, and climate resilience – one batch at a time.
We’re also proud to have continued supporting the Yorkshire Dales Millennium Trust, with selected Booths bakes becoming products that give back to charity. If you picked up one of these treats this year, thank you!
Looking Ahead to 2026
We’re already cooking up some new flavour surprises for the year ahead (and yes, a few returning favourites might be making a comeback too).
The best way to stay in the loop? Join our Crumb Club newsletter to be first in line for new launches, giveaways, and a peek behind the scenes.
Thank you for supporting handmade, heart-led baking in 2025. Whether you joined us online, popped into the Bake House, or shared cake with someone you love, you helped make this year one to remember.
From our family to yours, Happy New Year.
Here’s to another sweet season of bakes that do good, taste brilliant, and bring people together.
