Award-winning Devon micro-bakery Willow & Finch has introduced a collection of new cookie flavours, alongside the arrival of “Finchlings” – a smaller take on their much-loved gourmet cookies.
Baked in small batches at the family-run artisan bakery near Exeter, the new additions stay true to the brand’s focus on quality ingredients and thoughtful baking, with everything remaining palm oil free.
New to the line-up is a Coffee and Walnut Cookie made with Little’s coffee, offering a classic, crowd pleasing flavour that pairs perfectly with a good cup of coffee. For something a little different, the Miso Caramel Cookie combines buttery caramel with the subtle salty depth of white miso. Also new is Triple Chocolate Cookie, unapologetically indulgent milk chocolate dough packed with white and dark Belgian chocolate chunks.
Joining the line up for spring, is a limited edition Cherry Bakewell Gourmet Cookie, available until 31 May. Made with fragrant almond dough, flaked almonds and topped with glacé cherries, it delivers a nostalgic flavour that many will instantly recognise.
The newly launched Finchlings offer everything people love about Willow & Finch cookies, just in a slightly smaller size – ideal for cafés, farm shops and grab-and-go counters, or for those wanting a lighter sweet treat without compromising on flavour.
Founded by Elodie as a school project and now run alongside her family, Willow & Finch has grown into a well-loved name across Devon and beyond, supplying independent coffee shops, delis and farm shops with its small-batch bakes.
Find out more at www.willow-finch.co.uk and follow on Instagram.
