
Peboryon creates high-end, luxury wedding and event cakes, as well as branded biscuits for corporate events, and we deliver to almost any location. Don’t leave your cake until the last minute before your special occasion; remember to get in touch early, as good cake designers are often booked months, even years, in advance!”
Claire Potts, Peboryon
Claire Potts is the owner/operator of luxury cake brand ‘Peboryon,’ which is the Cornish word for baker. Based in North Cornwall, the company serves many of the top hotels and venues in central London. Claire is responsible for the designs and decorating, while Dan Richardson, her colleague, manages the baking and delivery. They operate from a converted space within Claire’s family home, located near the town of Bude. Here we discuss all you need to know when considering a cake by Peboryon for an upcoming event:
C&B: “Claire, what inspired you to establish your designer cake and biscuit company, and how did you embark on this journey?”
CP: “That’s a long story! Essentially, my life led me to pursue a career path that offered flexibility. I’d always enjoyed baking cakes, so it seemed to be the most obvious direction. From that point, the business expanded, and in 2021, Dan joined the team!”

C&B: “Can you describe the process you follow when working with clients to create a custom cake or biscuit design for their special occasion?”
CP: “We try to make the process simple and straightforward for our clients. There’s a form available on our website that clients can complete, providing us with the information necessary to initiate the conversation. Typically, we exchange emails regarding cake size and style, after which we can arrange a call or meeting to discuss all the details more comprehensively…”

C&B: “What are some key factors your clients should consider when you’re designing the cakes and biscuits?”
CP: “One important consideration is how many people the client plans to serve with the cake and where it will be served, as this obviously influences the size of the cake they’ll require. Additionally, they should consider any dietary requirements that need to be accommodated. At Peboryon, we also appreciate knowing the overall colour scheme and any themes associated with the wedding, such as whether it will be indoors or outdoors, the venue, and the nationality of the hosts and guests, as this information can be very helpful for the design process…”
C&B: “Yes, we imagine there are all sorts of different ways to make the cake completely unique! How do you stay ahead of current trends in cake design and flavours while maintaining your own vision of how a Peboryon cake should be presented?”
CP: “Trends do come and go, but there are also many classics that will never go out of style. I’d also say that we are one of the cake designers that helps set the trends rather than following them. However, all our designs are led by our clients own vision…”

For deliveries, our biscuits are typically shipped directly to the client. The process for cakes remains the same whether we are delivering them over a distance of 3 miles or 300 miles. We transport the cakes boxed in tiers and assemble them on-site. For smaller cakes, we utilise excellent carriers known as Chibu…”
Claire Potts, Peboryon
C&B: “Could you share any memorable experiences or challenges you’ve faced while creating cakes for high-profile events? For example, we’ve always wondered about the delivery of massive cakes overseas for international weddings!”
CP: “Delivering to The Tower of London was memorable for the sheer number of spiral stairs we had to climb! However, we always do our venue research in advance of delivery to avoid nasty surprises!”
C&B: “Yes, historical locations are often fraught with access issues! On the subject of challenges and consistency, what’s your approach to ensuring the quality and taste of your cakes and biscuits, especially for large-scale orders?
CP: “We take the same care over cake orders for 300 units as we do for 10 – we have trusted suppliers we use for ingredients, and years of experience to make sure everything we create is of the highest quality. We ‘keep it local’ by using only local producers and suppliers whenever possible. Incidentally, we make a point of never charging a premium for a wedding cake over a cake for any other event – no respectable cake maker ever would…”

Our advice to any client wanting a fantastic cake is to book Peboryon! Take a good look at our website and decide on your budget, flavour, design and decor then we’ll arrange delivery on the required date to the location of your choice…”
Claire Potts, Peboryon
C&B: “Are you able to incorporate various elements of a couple’s personal story or wedding theme into your cake designs?
CP: “Yes, and we love doing this! During the design process, we always take the time to learn more about our couples’ stories, and the flavours they prefer, as we encourage the creation of a truly ‘personal’ cake. We are also able to work with any colour scheme and can liaise with the florist to ensure that the cake decor is perfectly suited to the location where the cake is to be displayed and presented…”
- Classic rich vanilla cake – A soft vanilla sponge with vanilla bean buttercream and Cornish strawberry jam.
- Intense chocolate cake – Indulgent yet soft and fluffy chocolate cake with vanilla bean or Belgian chocolate buttercream.
- Mouthwatering lemon cake – A soft and light lemon sponge with vanilla bean buttercream and lemon curd (optional)
- Fragrant lemon and elderflower sponge cake – A delicately scented cake with the summer flavours of lemon and elderflower. With vanilla bean buttercream and elderflower curd (optional)
- Carrot cake – A classic, spiced carrot cake. Can be made with or without pecan nuts. Filled with fresh orange zest buttercream.
- Red velvet cake – An American classic. A soft cake with a light cocoa background flavour and a hint of vanilla. With vanilla bean buttercream.
- Decadant sticky toffee – A lighter cake version of the much loved pudding. With salted caramel sauce and vanilla bean buttercream.
- Passionfruit and white chocolate – Even if you dont like white chocolate you’ll love this! A delicate sponge drenched in passionfruit syrup. With white chocolate buttercream and passionfruit curd.
- Indulgent cherry and almond – Indulgent and aromatic with almonds and glacé cherries. With vanilla bean buttercream.
- Fruit cake – This isn’t a heavy christmas cake. It’s slightly lighter with a little spice. If you’d prefer no alcohol please let us know when ordering.


C&B: “Do you ever have to handle last-minute requests or changes from clients leading up to an event – if so, what’s the process?”
CP: “Once we begin working on the cake, it becomes challenging to implement significant changes. We have a cut-off point of six weeks prior to the event for any major modifications; however, we can accommodate minor adjustments up to one week before the event…”

C&B: “What role do aesthetics play in your cake and biscuit designs, and how do you balance beauty with functionality?”
CP: “Occasionally, a specific design suggested by a client may not be feasible in actual cake, particularly if it involves a sculpted form. In such cases, we often utilise alternative mediums to create the centrepiece and provide ‘cutting cakes’ in the kitchen to serve to the guests. However, our standard is that everything Peboryon produced must always taste as good as it looks!”
CONTACT: http://www.peboryon.com