Eventually we are going to be chatting to a different member of the Bea’s family and finding out all about their favourite cakes and what they like the most about all of working with everyone at Bea’s.\nFirst up is Abigail, the Head Pastry Chef in our Theobald’s Road store.\n Can you let us know who you are and what you do at Bea’s?\nI’m Abi! I’m the wedding cake designer and Head Pastry Chef at Bea’s in Bloomsbury.\n When did you get into making cakes and pastries? Do you remember what it was that made you want to do this for a living?\nMy granddad made me want to be a chef from a young age, he over fed me crème brûlée from a toddler, and he’s probably to blame for my sweet tooth today! I won a scholarship when I was 20 to become a cordon bleu chef-I had the most amazing year, and it was then I knew I wanted to specialise in pastry and cakes!\n Bea’s is famous for their cupcakes, do you have a favourite?\nThe banoffee cupcake, anything with banana, caramel and cream cheese icing cannot me bad!\n You create all kinds of delicious treats, what is your favourite to make and why?\n I love the cinnamon buns! We make the best! They smell absolutely irresistible when they come out of the oven! Yum!\n Is there something that you haven’t made yet that you’d love to do?\n I can’t wait to launch our new range of cake pops for Valentine’s Day! It’s not something we’ve done before so I’m really excited. They look so cute!\nWhat is the one tip you can pass on to all the aspiring chefs and bakers out there?\nDon’t be scared to make a mistake! Just experiment and see what you come up with-it’s so much fun.\n Can you drop us a hint as to what you’ll be sharing with us?\nHaha, not yet, you’ll have to take a look to find out! I can tell you it’s delicious though.\n Finally, if you had to describe yourself as a cake or pastry, what would you be and why?\nI’d be a Victoria sponge-light (hearted), jammy, and just a little fruity!