At Heriots, we believe a beautiful cake should taste just as exceptional as it looks. That starts with the ingredients.
From premium Belgian chocolate and real fruit compotes to Grade A pistachios roasted in-house, we carefully select and prepare our ingredients to create cakes with depth, texture and indulgent flavour.
Premium Belgian Chocolate
For our chocolate cakes and desserts, we use premium Belgian Callebaut chocolate, selected for its rich, indulgent flavour and smooth texture.
Rather than simply adding chocolate for sweetness, we want it to bring depth and balance to every bite. The result is a luxurious chocolate experience that complements our cakes, creams and fillings.
Real Fruit Compote, Not Conventional Jam
Fruit is an important part of many of our cakes, but we believe the quality of the fruit filling matters.
We don't use conventional jams. Instead, our cakes feature fruit compotes with at least 70% fruit, giving our fillings a more authentic fruit flavour and texture.
This allows the natural character of the fruit to come through while adding freshness and balance to richer cake flavours.
Grade A Pistachios, Roasted In-House
Pistachio is one of our signature flavours, and we take the preparation seriously.
We use Grade A pistachios, which we roast in-house before transforming them into our own pistachio paste.
Roasting the pistachios ourselves allows us to develop their natural flavour and aroma before incorporating them into our recipes. The result is a deeper, more authentic pistachio taste throughout our cakes and desserts.
Vegetarian, Halal and Alcohol-Free
We want everyone to be able to enjoy a slice of Heriots.
Our cakes are vegetarian and Halal, and they are also alcohol-free, making them suitable for a wide range of customers and celebrations.
Quality You Can Taste
For us, premium patisserie isn't simply about how a cake looks. It's about what goes into it.
We carefully consider every ingredient and every stage of preparation, from selecting premium Belgian chocolate and high-quality pistachios to roasting our nuts in-house and using fruit-rich compotes rather than conventional jams.
