Size and prices
Allergen information
Although precautions are taken to reduce the risk of cross-contamination, products are made in a kitchen that handles the following allergens: soya, mustard, sesame, nuts, sulphur dioxide, cereals containing gluten.
Some products, such as almonds, come from factories that handle the following allergens: gluten, eggs, milk, mustard, celery, peanuts
If you have any allergies please let us know.
Shelf life
The cakes need to be stored in the fridge under 5 °C for up to 3 days. They are not suitable for home freezing.
Please note that the cakes need to be stored in the fridge as soon as possible after the collection
F.A.Q.
To place an order, please fill out our order form or alternatively send us an email to contact@antoniaricciardi.com.
Please note the pre-orders need to be made 3 days prior to the actual pick-up day.
This is due to the fact that some ingredients require pre-processing times. For example, activated oat flour is homemade after germinating the seeds and followed by a dehydration process.
Payment is required upon order confirmation.
All orders are currently collection only from Cambridge CB1, Mill Road Area.
Store the cake in the fridge under 5 °C for up to 3 days. Not suitable for home freezing. Please note that the cake needs to be stored in the fridge as soon as possible after the collection.
If you do have an allergy, please let us know.
Although precautions are taken to reduce the risk of cross-contamination, products are made in a kitchen that handles the following allergens: soya, mustard, sesame, nuts, sulphur dioxide, cereals containing gluten.
We use unrefined elements such as fruit, nuts, seeds, superfoods, natural unrefined sweeteners (coconut sugar, dates, agave syrup, xylitol) and oils. Most of the ingredients are organic.
All the cakes are completely vegan.
Unlike traditional cakes, raw cakes do not require baking. The main cooking methods are soaking, activating nuts and seeds, dehydration, blending, processing crust.
Soaking the seeds is very important because in this way the antinutrients (phytate) are drastically reduced, and with the cooking processes below 48 °C, the enzymes contained in the fruit are kept alive, helping the digestive processes.