How we create
The methods we use to make our cakes, bakes and confections have been passed down from generation to generation since the first Bettys opened in 1919. Today’s star bakers and master chefs at our award-winning Craft Bakery are part of a century-old family of artisans.
Our Yorkshire Fat Rascal Scone is made using a secret recipe and then decorated by hand with glacé cherries and almonds to create the famous Fat Rascal face.
Bettys handcrafted chocolates are made using the finest Swiss Grand Cru couverture from Felchlin of Switzerland, a family business just like ours.
Bettys handcrafted chocolates are made using the finest Swiss Grand Cru couverture.
Only the finest natural ingredients are used to produce our cakes, which range from much-loved traditional classics to rare Swiss specialities.
All our biscuits are freshly baked to ensure that none of the flavour is lost as they make their way from our Craft Bakery to the saucer of your tea cup.
The confectioners at our Craft Bakery observe time-honoured traditions.
The confectioners at our Craft Bakery observe time-honoured traditions to ensure every macaroon is precisely the right balance of light, crisp shell and soft, yielding centre.
Our traditional skills and obsessive attention to detail come together in our gift boxes and hampers – the perfect way to share Bettys deliciousness.