Cloudberry was launched in 2010, by Sam Harrison and her mother, Maureen. From a market stall in Dingle, they went on to make bespoke wedding cakes and dessert tables, also finding time to run a 2 year long concession in Brown Thomas’ new Food Emporium. Exceptionally passionate about quality, having won several Great Taste awards, including the highly coveted triple gold star award for our sea-salted caramel, they're constantly trialling new recipes and working with new flavours.
Sam has loved art and design ever since her mother taught her decorative royal icing techniques, when she was just four years old. Developing her creative skills and nurturing her passion for aesthetics, she gained an honours degree from the world-renowned Glasgow School of Art.
Sam then embarked on a successful career in marketing and advertising, working for high-profile clients like ITV and Comic Relief. Despite her success as a design consultant, she never lost touch with her baking roots and passion for good food.
Having been sent off to catering college at the tender age of 15, where she underwent intensive training from three Swiss Master Bakers for five years; Maureen is the technical driving force behind Cloudberry. Part of her training included not being allowed to use a mixing bowl or spoon for an entire year, so she would learn the characteristics of the perfect mixture, using all five of her senses. Now she brings over forty years of baking experience to bear, creating the recipes that set Cloudberry apart.