The Baker
About Christine
Farmhouse Cakes is run by Christine McAllen, a trained baker in Seaford who has been baking since the age of eleven. After a four-year apprenticeship in bread making and flour confectionery, and City and Guilds qualifications with a distinction, she spent a lifetime baking professionally before setting up Farmhouse Cakes to make traditional, dairy-free cakes for Seaford and the surrounding area.
Her Career
A baker's training, the old way
Christine served a four-year apprenticeship in bread making and flour confectionery, earning her City and Guilds with one distinction and three credits. She baked professionally for years, including five years at WJ Barton's Bakery in East London and two years in a supermarket bakery in Ilford, and went on to make wedding and celebration cakes for twelve years.
The Silver Jubilee cake, 1977
In 1977 she decorated a Silver Jubilee cake in the window of a British Gas showroom in Romford, Essex. The cake was sponsored by local companies to raise money for the Silver Jubilee charity, and was then donated to the children's ward at Oldchurch Hospital.
The Story So Far
Sixty years in the making
- Age 11Started baking at home
- ApprenticeFour years in bread and flour confectionery, City and Guilds distinction
- Barton'sFive years at a traditional East London bakery
- 1977Decorated the Silver Jubilee charity cake
- TodayTraditional dairy-free cakes for Seaford
The Gallery
A few cakes from over the years
Photographs of Christine's work across a long career.
These photographs show Christine's work across a long career of wedding and celebration cakes. They are not the current menu - the cakes she bakes today are the eight traditional classics in our collection.
After a lifetime of elaborate cakes, Christine now bakes the simple traditional classics the proper way, all dairy free, for people in Seaford. The same care and skill, in a cake for your table.
Place Your Order
Baked fresh, just for you
Choose your cake, then phone, text or WhatsApp to order and agree a collection day. Pay by bank transfer or cash on collection. Only six cakes are baked each week, so please order early.
Phone lines: Monday, Wednesday & Friday, 10am to 4pm