A FLEDGLING Dunfermline business is rising high in popularity despite just setting up shop in November.

Rebecca Greenhorn created The Vegan Bakery from her Duloch home and her sweet offerings have been providing tasty treats to her growing number of customers.

The mum-of-three – who is now installing a second kitchen to cope with demand – wanted her business to be environmentally-friendly and has already secured a Plastic-Free Champion award from Plastic-Free Dunfermline for her efforts.

“I’ve always had a keen interest in running my own business and I really enjoy baking,” she explained. “I’ve always been creative and having my own business gives me the flexibility to design and change things as and when I want.

“After watching David Attenborough’s new documentary, we wanted a business that was sustainable and kind to the planet so we decided to go with vegan. All our packaging is also biodegradable.”

Building on her own experiences, Rebecca was keen to provide something she believed was missing for those with special food requirements.

“When I had my first child, I had to go dairy-free and there wasn’t much out there in the way of fresh treats – we’ve noticed some of our customers aren’t necessarily vegan but have an intolerance to dairy.

“Most vegan food I’ve tried isn’t as good as the non-vegan version so I really wanted to create bakes that didn’t compromise on taste or texture.

“Having many years of trying things, there’s a lot more products on the market. A few years ago, there were not so many but I think with things like veganuary kicking off, the industry has boomed.”

For Rebecca, who is married to Neil and has a daughter Isla, five, and two-year-old twin boys Ben and Lewis, setting up her own business was a perfect way of allowing her to work while bringing up her family.

“I have been a stay-at-home mum since 2016 so it has been quite a number of years and I was at that crossroads. I wanted to set something up and never expected it to be so popular.

“We started off by delivering some samples and the feedback we got was fantastic. We began taking orders through Facebook then quickly realised we needed a website to co-ordinate it all.

“Thankfully, my husband works in IT so managed to get weeveganbakery.com live which allows our customers to order and choose a pick-up slot. This also helps with keeping everyone safe during COVID.”

With delights such as sugared dough balls, doughnuts, cookies and gooey millionaire shortbread, the Wee Vegan Bakery is becoming the go-to place for vegan treats.

“We’ve been overwhelmed with the amount of orders we’ve had,” said Rebecca. “At the moment, the most popular is definitely dough balls. They are dipped in sugar and they are just flying out. They, for sure, are the favourite but just to keep things fresh, we are going to be revamping the flavours.

“We’re always interested in changing up our flavours and providing different bakes so our menu doesn’t stay the same for long. We’ve got some exciting things planned for early 2021.”