Blushing Cook - floral brownies
Blushing Cook was founded by Sammi Gascoyne, who has combined her passion for baking, art and all things floral to create truly unique brownies and biscuits decorated with edible flowers.
With a foundation in fine art and after studying Patisserie at Le Cordon Bleu Culinary School, Sammi worked as a pastry chef in restaurants such as Michelin Star Le Gavroche and as Head Chef for renowned cake designer Peggy Porschen. When Sammi decided it was time for a new challenge she began baking in her little flat in South West London, Blushing Cook was born.
The discovery of edible flowers opened Sammi’s eyes to the beauty and simplicity of using something that was already growing around us. Why decorate a cake with a daisy made out of sugar, when you can have the real thing, and eat it too. The only problem is that flowers tend to wilt, and need preserving. Recalling fond memories of picking flowers from her Nan’s garden, and pressing them between old books, Sammi sandwiched some edible flowers between the pages of her large patisserie bible, and later used them to decorate a cake with a recreation of her favourite Liberty pattern; a wildflower meadow. This became Blushing Cook's first hit, their signature Pressed Flower Cake and Sammi's edible floral masterpieces have been setting trends in the food world ever since.
Since then, Blushing Cook has blossomed into a range of individually designed edible masterpieces; from buttery biscuits hand-iced using vegetable, fruit and floral based colourings, to gooey and luxurious brownies made with the finest fair trade chocolate...and more. Creating intricate designs using fresh, organic and edible British flowers grown on a farm in sunny Devon, Blushing Cook strives to create cakes that are not just florally beautiful and blooming delicious but that carefully consider the environment.
