At an early age I can remember attentively watching my grandmother bake and cook many things from bread, roasts and desserts to making pastry, shortbread and cakes. She cooked with such care and diligence that before I had reached my 10th birthday it had become a passion and love of my own. My teenage years saw national placing in the top 10 in Junior Cook of the year 2 years running and at the age of 19 training at the Cordon Bleu School in London.
Following a degree in International Hospitality management and a few years as a cook and chef, I decided that the Hospitality industry was at the time, not my path. The following years saw me enter the Fashion Industry as a successful full time plus size model working for companies such as Marks and Spencer, Evans, Simply Be, and various TV shows, newspapers and magazines. This was followed several years later by becoming a booker and then director of the very same agency.
Eventually the passion I had as a child had caught up with me and I decided to go back into what I truly loved and enjoyed; baking cakes, desserts and pastries. After many long days, weeks and months I had tested, tasted and experimented with dozens of different recipes, themes and ideas to come up with a range of beautifully tasting cakes and; The Abigail Bloom Cake Company was born. Mostly self-taught my branding and philosophy enable me to combine my passionate nature, love of fashion, design (and all things luxurious) to create cakes that really are meticulously designed, truly beautiful, elegant and perfectly suited to each and every couple.