Patina Bakery is an independent bakery located in Kenilworth, Warwickshire. We believe natural and simple is always best and so work hard to combine seasonal and ethically sourced ingredients, with paired-back and flavour focused design.
Patina Bakery's owner, Amy Clarke, has undergone formal training in patisserie at the Ashburton School of Cookery and has spent time working in professional kitchens - most notably as Pastry Chef at Michelin starred pub/restaurant The Cross in Kenilworth. It was actually whilst making The Cross' delectable sourdough bread - and finding herself coated in a fine patina of flour - that the name for Patina Bakery was born.
Amy's academic background in both Art & Environmentalism are strong influences, and she works hard to ensure that every cake Patina Bakery produce be all at once flavoursome, visually stunning and sustainably sourced. Ingredients used come from fair-trade sources and often local ones too; with flour from nearby Charlcotte Mill and fruit and vegetables
from local markets - if not foraged from nearby fields.
For Amy, flavour is king. It's a passion verging on obsession and at the heart of everything that Patina Bakery create. The flavour menu at Patina Bakery changes with the seasons and takes a pick and mix approach, allowing you ultimate flexibility. Click here to see our current flavour menu.
At its best, we think eating should be about memory and discovery; a sensory experience that transcends place and time. Everyone has there own idea of what makes the perfect cake; why not let us create a cake that's entirely perfect, for you.