Baking’s Best-Kept Secret

Fruit vinegars that transform desserts

Did you know that a splash of fruit vinegar could be the secret to lighter cakes and brighter bakes.

Most bakers don’t think to reach for vinegar when making desserts. But a well-chosen splash can change everything.

Since 1979, Womersley’s fruit & herb vinegars have been helping home bakers and professional pastry chefs unlock new flavours and better textures. Made in small batches with real fruit and fragrant herbs, our vinegars do more than balance sweetness, they lift, lighten and bring bakes beautifully to life.

In cakes, the gentle acidity of our Raspberry Vinegar reacts with baking soda to create a lighter crumb, while adding a subtle berry note to every slice. Stir Strawberry & Mint Vinegar into scone dough and you’ll see them rise higher, tasting fresher and more vibrant. For fruit tarts and patisserie glazes, Blackcurrant & Rosemary Vinegar delivers a smooth, glossy finish and a perfectly judged sharp-sweet balance that keeps fruit flavours bright.

Three Simple Ways to Bake with Vinegar

> Add Raspberry Vinegar to cake batters to improve texture and introduce a
   delicate fruit flavour.

> Use a dash of Strawberry & Mint Vinegar in scones for extra lift and a
   refreshing finish.

> Blend Blackcurrant & Rosemary Vinegar into fruit glazes for rich colour,
   shine and depth.

Taste is everything in baking. Sweeter vinegars pair beautifully with chocolate and rich desserts, while brighter, more acidic blends, such as Lime, Black Pepper & Lavender Vinegar are ideal for lifting fruit or enhancing savoury bakes. Adjust sugar and vinegar to suit each recipe and discover how small changes can put you firmly in control.

At Womersley Foods, creativity has always guided us. Every bottle is made with care, using only real ingredients, no artificial flavours, just the character of the English countryside in every pour.

Discover more ideas, recipes and flavour combinations on our website www.womersleyfoods.com