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Exceptional patisserie, handcrafted on Dartmoor

What’s in the dessert cabinet?

How to use the guide

Use the following key to find products which are gluten-free, suitable for vegans and more. Please note that we recently discontinued the use of nuts in our factory, so you won’t find nuts in any of our products.

Where the products come pre-sliced, the number of portions is indicated.

Welcome to Waldron’s 4 New products 8 Vegan delicacies 14 Gluten-free gourmet 20 Meringue roulades 22 Gourmet cheesecakes 26 Scrumptious gateaux 30 Tarts & pies 34 Choux pastry 38 Chocolate collection 40 Divine desserts 42 Christmas collection 45 Index 46 How to order 48

New product VG Vegan GF Gluten-free DF Dairy-free LS Low-sugar V Vegetarian

American Toffee Cheesecake see p28

~ Welcome to ~

Peter, Rob and Jamie Waldron on Dartmoor near the bakery.

The Waldron family have been handcrafting beautiful cakes, desserts and pastries from a small bakery on Dartmoor since 1985. Second generation managing director Rob Waldron introduces the family and the talented team of bakers who spend their days whipping up fresh cream roulades and creating new vegan and gluten-free confections.

‘The business started in 1985,’ explains Rob, ‘but the family story actually started a little before that. It all began in Jersey where Mum and Dad met. Dad was a head chef at the Normandy Hotel and Mum worked on reception. They fell in love, got married and decided they wanted to move back to England; they put a pin in the map and ended up in Moretonhampstead on Dartmoor.’

Rob’s dad Peter saw an advertisement for a job working with a lady who made desserts for restaurants in the area and he thought his cheffing skills might help him get it. He was right and he worked with her until she decided to sell the business. Peter bought it and that was the beginning of Waldron’s Patisserie.

‘Dad continued to make desserts for local businesses from the lady’s premises,’ continues Rob, ‘but as the business grew he realised he’d need more space and found a unit in Buckfastleigh, where we’re still based. Then Mum joined the business and it really started to develop.

‘He would babysit, putting me up on the table while making desserts’

‘At the beginning, all of our products were ambient and made to order. Restaurants would call Mum after evening service with their orders for the next day, which would be baked from scratch in the morning and delivered in the afternoon.‘

It took a small “accident” for the team to see the opportunity to freeze cakes and desserts so that customers could get what they wanted, whenever they wanted it. Rob says: ‘The team made too many cakes one day and didn’t know what to do with them, so Dad suggested they stick them in the freezer, thinking it would ruin them but that he’d deal with it later. When they were defrosted a couple of days later they were perfect, which is when they realised there was an opportunity to freeze the cakes –springboarding the business to the next level.

‘That was in 1988, so when I was born in 1991, the frozen food element of the business was already well established. Within two days of my arrival, Mum was back in the office with me in a rocker by her desk. And it was exactly the same when Jamie was born in 1993; we were literally brought up in the business.

‘We’ve got one team member from those days who’s still with us and he tells me stories of how, if Mum and Dad had to go off to do something, he would babysit, putting me up on the table while making desserts.’

The brothers spent their summer holidays helping out and have worked full time in the bakery since they left school, learning the ropes from the bottom up: ‘We did everything from greasing tins to doing the washing up before learning how to pipe rosettes and bake off the apple pies. We also had to learn how to manage the store rooms and drive the fork lift truck and, throughout it all, Mum and Dad made sure we didn’t get any special treatment.’

‘What remains unchanged is Waldron’s focus on quality’

In recent years Rob has taken over as managing director while Jamie is the office manager and, together, they’ve driven the business forward, modernising and keeping up with developments such as veganism and free-from diets. Sadly Sarah (the boys’ mum) passed away a couple of years ago, but Peter stays close to the action –even though he’s no longer running the business.

Despite the change in leadership, what remains unchanged is Waldron’s focus on producing cakes and desserts of the very best quality. This comes through in many ways, particularly in the ingredients used. Everything is made from organic flour milled in the Cotswolds, fresh cream and cream cheese is sourced from the Westcountry and, when it comes to chocolate, only top-notch Belgian will do.

The wider team have brought a great deal of additional experience to Waldron’s: ‘A good example is Paul Beckwith, who heads up our

bakery department,’ says Rob. ‘He owned his own bakery before he came to work with us and has brought great attention to detail to our baking. Similarly, our colleague Chris Stephens has used his cheffing skills in the business since he joined in 1988. Chris was actually a chef at one of the restaurants where Dad used to deliver cakes.’

Another long-serving member of the team is production manager Lisa Smith. Rob says: ‘Lisa didn’t have any experience in food when she came to us 20 years ago, but she’s worked her way through the ranks and is now a key member of the team.’

The family vibe and the focus on looking after each other and the customers is hugely important and what keeps the team getting up at the crack of dawn to bake trays of freshly made meringue.

‘We’ll take those sheets of meringue – which we make just like you would at home – and spread the cream on them by hand, roll them by hand and package them up by hand,’ says Rob.

That’s pretty unusual and why Waldron’s has kept its band of loyal customers for so many years. Buckfastleigh locals even rock up at the commercial bakery to pick up puds for their own special occasions and dinner parties.

‘Organic flour milled in the Cotswolds; fresh cream and cream cheese sourced from the Westcountry’

Because everything is freshly made and then quick-frozen there is minimal waste. Rob says, ‘We freeze the finished cakes and desserts to -18°c very quickly. Then they’re usually delivered to customers within a couple of days, which is very speedy for our industry.

‘Even if we don’t have a product in stock – which is rare as we have a large cold store which can hold up to 150 pallets – we can make the product and deliver it to the customer within five days (some of our competitors work up to a three-week lead time).’

The team have created an array of new products, reinvigorating the range and also responding to customers’ requests for traditional and authentic bakery products made without gluten and animal products. Turn over to discover what’s new, then keep turning to explore the rest of the beautiful and handcrafted collection.

L-R: production manager Lisa Smith; Caramel Crunch Cheesecakes in the bakery.

New products

We’ve encouraged our cakesmiths to craft scrumptious confections that everyone can enjoy. Read on to discover our new vegan, low-sugar and dairy-free products which are every bit as good as the traditional versions.

Spiced Apple Cake

Our bakers take real Bramley apples (we find that nothing else creates such a satisfyingly moist cake) with their traditional English apple flavour and spice them up with fragrant cinnamon. The resulting soft, vegan sponge also has a creamy frosted middle and top for a touch of luxury. Perfect at tea time.

VG DF V 14

‘Add fresh fruit to dress it up’

Low-Sugar Vanilla Brûlée

This works as well at tea time as it does for a dinner dessert. A vanilla sponge base means that the brûlée can be elegantly served as a neat slice – you could even add your own fruit coulis or fresh fruit to dress it up. However you serve it, the fresh cream filling with its hit of classic vanilla and crisp flamed demerara sugar top will always be a popular choice. 3.7g of sugar per slice.

LS V 16

Low-Sugar Lemon Drizzle Cake

It’s not easy finding delicious cakes that are suitable for those following a diabetic diet, but we’ve crafted this moist lemon drizzle cake which tastes like a classic version, yet only contains 0.6g of sugar per slice.

LS V 14

Chocolate Cream Cake

When you need a chocolate crowdpleaser which can be served with a cup of tea or as dessert, this is your go-to. And to cap it all, it’s also vegan.

We make a moist vegan chocolate sponge and layer it with dairy-free cream which we’ve mixed with real Belgian chocolate ganache. To finish, it’s generously topped with shards of Belgian chocolate.

‘Dairy-free cream mixed with real Belgian chocolate ganache’

VG DF V 14

Belgian Chocolate & Cherry Tart

Dark chocolate and cherry are a classic combination as their rich dark flavours marry beautifully. In our tart we use real Belgian chocolate to make a smooth and rich filling, which is cut by the fruit. It’s all served in a crisp gluten-free pastry case which we make using organic flour from the Cotswolds.

GF VG DF V 12

Black Forest Gateau

Black Forest Gateau is such a timeless classic that we think it’s only fair that vegans get to enjoy it too. We make a springy chocolate sponge, fill it with cherry compote and slather it in dairy-free cream (with a generous slug of real kirsch folded through), then shower it with shavings of Belgian chocolate.

VG DF V 14

Non-vegan version also available, see p31

NEW

Black Forest Meringue Roulade

This new and scrumptious roulade is made with a slug of real kirsch, cherries, fresh dairy cream and Belgian chocolate shavings, all handrolled into a slice of delight.

Low-Sugar Victoria Sponge

You don’t need to be following a diabetic diet to want to reduce your sugar intake; it’s a growing trend among health-conscious customers. That’s why we’ve created a lowsugar vanilla sponge filled with strawberry jam and lashings of cream. It does the job beautifully and at only 2.2g of sugar per slice.

LS V 14

GF V

Strawberry & White Chocolate Cheesecake

Take a crisp biscuit base and top it with smooth cheesecake (made using fresh Westcountry cream cheese) shot through with a fragrant strawberry coulis and liberally sprinkled with white chocolate shavings. That’s it: perfection.

For more new products, check out

Gluten-Free Lemon Meringue Pie, p20

Strawberries & Cream Meringue Roulade, p24

NEW

Vegan delicacies

Our free-from cakes and desserts have taken off hugely as more consumers explore plant-based diets. We pride ourselves on our vegan baked goods being just as delicious as any made with butter and real dairy cream, so get ready to be astonished …

Bramley Apple Pie

This deep and luscious apple pie is just like you’d make at home. A juicy Bramley apple filling is encased in crisp gluten-free and vegan pastry which we make using organic flour milled in the Cotswolds. Sometimes the simple things are the best.

VG GF DF V

Non-vegan version also available, see p35

Cherry Pie

Succulent red cherries in a juicy sauce are even better when served in a slice of pie crafted from golden baked vegan pastry which is lightly dusted in caster sugar. This is lovely served hot or cold, but we like it best served with a dollop of vegan vanilla custard.

VG DF V 12

Non-vegan version also available, see p36

‘Best with a dollop of vegan vanilla custard’

Apple & Blackberry Pie

We take real Bramley apples and fragrant, tart blackberries to create the nostalgic pairing we all remember from childhood. This succulent filling is encased in crisp and rich vegan pastry which we make using organic flour milled in the Cotswolds.

VG DF V 14

Non-vegan version also available, see p36

Victoria Sponge

We don’t like to brag, but this is such a great Victoria Sponge we’d bet good money you’d never guess it was vegan. The reason is the excellent sponge recipe and the fact that, after assembly, it’s immediately quick frozen so that it’s super fresh. We fill it with a delicious and light vegan cream (sorry, we’ll never reveal our secrets on that one) and fruity strawberry jam which balances the sweetness of everything else.

‘You’d never guess it was vegan’

VG DF V 14

Belgian Chocolate Tart

Those Belgians know how to make really superb chocolate so, when we’re baking, we always feel a responsibility to turn it into the most beautiful desserts. This one is a corker: rich, decadent, smooth and with an exquisite mouthfeel to the chocolate ganache. We also use gluten-free pastry which we craft ourselves from organic Cotswolds-milled flour.

GF VG DF V

Belgian Chocolate & Orange Tart

This delicious slice of chocolate richness enjoys all the elements of our classic chocolate tart, but with an additional burst of zesty orange. Dress it up for dinner with a scoop of orange sorbet.

GF VG DF V

VEGAN

‘Rich, gooey and thoroughly moreish’

Carrot Cake

This vegan version is just like a classic carrot cake. It’s also deliciously moist, lightly spiced and layered with dairy-free vanilla cream.

VG DF V 14

Chocolate Fudge Cake

This is our own family chocolate fudge cake recipe which we’ve been sharing with our customers for decades. The secret to its incredible fudginess is the use of concentrated chocolate fudge which helps us achieve a rich, gooey and thoroughly moreish consistency.

VG DF V 16

Non-vegan version also available, see p33

Treacle Tart

While this British classic never really went out of fashion, it’s certainly made a popular resurgence in recent years. We make it just like your mum did – with proper Tate & Lyle syrup, breadcrumbs and crisp shortbread pastry. Incredibly, it’s also vegan. We think it’s best served with a dollop of vegan cream.

VG DF V 12

(also available whole)

Non-vegan version also available, see p37

For more vegan products, check out

Spiced Apple Cake, p8

Chocolate Cream Cake, p10

Chocolate & Cherry Tart, p11

Black Forest Gateau, p11

Cherry Bakewell

We create a pastry tart base made with organic flour, slather a layer of tart red cherry jam on it, spoon a generous quantity of decadent almondflavoured sponge filling (entirely nut-free) over the jam and then bake the whole tart until it’s golden. The finishing touch? A light dusting of icing sugar.

VG DF V 12

Non-vegan version also available, see p35

VEGAN

Gluten-free gourmet

We’ve perfected the art of gluten-free baking and use organic gluten-free flour to create some unbelievably delicious versions of classic desserts. You’ll find gluten-free products throughout the brochure – here are a couple of special finds, plus a list of where to find the rest.

Lemon Meringue Pie

Retro yet ever-popular, our Lemon Meringue Pie is a sure-fire crowd-pleaser. We create a beautiful crisp golden pastry case using organic flour, add a tart lemon filling and top it with a cloud of proper meringue made simply from egg white and caster sugar –just like you’d make it at home.

GF V 12

Traditional version also available, see p37

Profiteroles

We’re proud to present this lightas-air gluten-free version of the patisserie classic. They’re filled with whipped fresh cream and quick frozen so that they’re ready for you to turn into the easiest dessert by simply drizzling with chocolate sauce. Alternatively, make them the star of the show in a towering gluten-free croquembouche held together with dripping caramel.

GF V 136 (per box)

Traditional version also available, see p39

‘Light-as-air glutenfree version of the patisserie classic’

For more gluten-free products, check out

Chocolate & Cherry Tart, p11

Bramley Apple Pie, p14

Belgian Chocolate Tart, p17

Belgian Chocolate & Orange Tart, p17

All of our meringue roulades are also gluten-free, see over.

rouladesMeringue

We’re probably best known for our cloudlike meringue roulades which we’ve perfected over the years.

We create lots of different versions of them and they’re all gluten-free. The meringue is made in the traditional way from just egg white and sugar and we bake it in sheets each morning. Once they’re cool, we spread them with fresh Westcountry cream and other fillings and roll them up. Everything is done by hand and we think it shows in the eating.

The roulades are delivered as a whole piece and can be easily sliced while fresh or frozen for simple freezer-to-table serving.

Lemon Meringue Roulade

We give fresh dairy cream a zesty lemon flavour and encase it in crisp, golden, baked meringue.

‘Made in the traditional way from just egg white and sugar’

Belgian Chocolate Meringue Roulade

We drizzle a meringue sheet with melted Belgian chocolate before we cover it with cream and roll it up.

GF V

Toffee Meringue Roulade

Fresh dairy cream studded with gooey pieces of toffee and rolled in fluffy meringue.

GF V

‘Classic pairing of fragrant strawberries and dairy cream’

Strawberries & Cream

Meringue Roulade

We don’t know why we waited so long to turn the classic pairing of fragrant strawberries and dairy cream into a roulade. But we’ve finally done it – and we think it was worth waiting for ...

GF V

Raspberry & White Chocolate Meringue Roulade

We take a fruity raspberry sauce and drizzle it over the meringue before layering it up with fresh raspberry-flavoured dairy cream and white chocolate shavings.

GF V

Banoffee Meringue Roulade

We use real banana, toffee sauce and fresh cream in this reworking of the classic dessert.

GF V

Gourmet cheesecakes

There’s a reason why cheesecake never goes out of fashion and we think it’s the seductive combination of smooth palate-pleasing creaminess combined with the crunch of a slightly salty biscuit base from the opposite end of the texture spectrum. We make ours from locally sourced Westcountry cream cheese –then get creative with flavours.

Caramel Crunch Cheesecake

Sweet, sticky and utterly moreish, we make a chocolate and caramel cheesecake which we place on a crisp biscuit base. Then the whole delicious ensemble is topped with crunchy biscuit pieces and drizzled with an attractive crosshatch pattern of caramel sauce.

V 16

Chocolate Cheeseflake

We fold melted Belgian chocolate through a cheesecake filling, set it, then finish it with handpiped rosettes, a dusting of cocoa and utterly indulgent portions of chocolate flake.

V 14

Lemon Cheesecake

This zesty and refreshing pud comprises of a lemon cheesecake filling topped with a tangy lemon glaze. It’s probably the easiest freezer-to-table dessert ever. V 16

‘Topped with a squiggle of Belgian chocolate sauce’

American Toffee Cheesecake

This beautiful dessert is a pimped cheesecake. It comprises of a rich cheesecake, sandwiched between a crunchy biscuit base and vanilla sponge which is spread with toffee. It’s then topped with a further squiggle of Belgian chocolate sauce.

V 16

Banoffee Cheesecake

No banana flavouring tastes authentically like fresh banana, which is why we use real banana puree to flavour the cheesecake filling in this perennial crowd-pleaser. The ‘offee’ bit comes from the toffee sauce which is spread liberally over the crunchy biscuit base and drizzled on top.

V 16

Toffee & Honeycomb Cheesecake

This is such a popular product, thanks to its winning combo of crunchy biscuit base topped with a layer of toffee and the generous quantity of honeycomb and chocolate cheesecake.

V 16

For more cheesecakes, see

Baileys Cheesecake, page 45

CHEESECAKES

Scrumptious gateaux

A light sponge is the perfect partner to a myriad of different flavours, so we have great fun crafting new and creative varieties of gateaux. Check out some of our classics and find others throughout the guide.

Tiramisu

As sponge cake is a classic element of the traditional Italian dessert, we thought there was an opportunity to take it a step further and create an actual tiramisu cake which could be served in elegant slices. We start with a chocolate sponge which we soak in coffee syrup. It’s then layered with cream dosed with a generous slug of marsala and decorated with hand piped rosettes, and decorated with Belgian chocolate shavings and chocolate-covered coffee beans.

V 14

‘A

Mississippi Mud Pie

This slice of decadence comprises of luscious coffee and chocolate cream sandwiched between two layers of chocolate sponge. The entire delicious confection is topped with rich chocolate fudge.

V 16

Black Forest Gateau

We create layers of light chocolate sponge which we soak in proper kirsch and then layer with succulent cherry sauce and fresh local cream dosed with kirsch. Retro desserts are back in style and this one hits the mark, big time.

V 16

Vegan version also available, see p11

slice of decadence’

Strawberry & White Chocolate Gateau

This light and deliciously fruity dessert is crafted from layers of sweet vanilla sponge, fresh Westcountry cream and fragrant strawberry sauce. It’s a proven crowd-pleaser.

V 16

‘A proven crowd-pleaser’

American Chocolate Fudge Cake

We’ve been using our family recipe for decades and don’t think we could ever take it off the list without our customers rioting. It’s super rich and fudgy thanks to the inclusion of concentrated chocolate fudge which gives it its rich and deliciously gooey consistency. One for the chocoholics.

V 16

Vegan version also available, see p18

‘We’ve been using our family recipe for decades’

For more cakes see

Vegan Spiced Apple Cake, p8

Low-Sugar Lemon Drizzle Cake, p9

Vegan Chocolate Cream Cake, p10

Low-Sugar Victoria Sponge, p12

Vegan Victoria Sponge, p16

Vegan Carrot Cake, p18

CAKES

Tarts & pies

Making top-notch pastry is at the heart of any patisserie and we like to think we’ve cracked it – thanks to years of experience and the use of beautiful ingredients such as organic flour milled in the Cotswolds.

Tarte

au Citron

This classic French dessert is testament to the saying that ‘less is more’. Crafted using real lemons and fresh cream from the Westcountry, it’s artfully finished with a light dusting of icing sugar. Consider serving with a few fresh raspberries for a perfect pairing.

V 12