About us - Our Boys
They were little blond-haired poppets when they first turned up on the original website. One’s now studying Maths and Astrophysics. Powered by occasional boxes of brownies from home, of course. The other is destined/desperate to play the lead in the next Marvel Avengers movie. He also makes an amazing cupcake, so may be on for a future heading up the Brownie Barn product development unit. We’ll keep you posted. You probably spotted them supporting us at events. There’ll probably be less of that now for a bit. They’re probably embarrassed that we still included them here.
About Us - I'm Kate
I’m Kate. It’s all my fault. Yes, I made the first batch of Gower Cottage Brownies, and for a long time, it was me, in the cottage kitchen, baking away. My first sale was to the lovely people in the village shop, and it sort of went from there. You might have met me at a food show. You’ll have heard me for sure. Not known for being shy and retiring. Known for loving a laugh, several gins, and general high jinks. Also known for (mis)adventures on trains, mainly between Wales and London, usually en route to the studio for QVC. I love that we send brownie love out from here on the beautiful Gower coast around the UK and beyond. It’s still amazing that we now send out up to 300 boxes a day, going up to nearly 1000 a day in the Christmas mayhem. Or, as the kids used to say, and I still say, totes amazeballs.
About Us - Team Gower Cottage Brownies
When it was just me baking in the kitchen at home, I had occasional helpers, the brownie elves, when things got manic. We now have a team of 6, with additional elves at Christmas time. They’re not crammed in the kitchen at home (I don’t think “Elf & Safety” would like that) but in our new Brownie Barns a couple of miles from the cottage. Even though there’s more of us, and we’re in the Barns now, we’re still baking pretty much the same recipe that I started with. We’re using the same ingredients, much of it coming from suppliers local to us here in Wales, from the butter to the free-range eggs. We do buy our chocolate from Belgium because we still think it’s the best. Bar none. Got to give the Belgians credit for something more than just cracking beer and Tintin The only thing I’ve changed over the years is adjusting the baking time as the ovens have got bigger. You can tell the story of how we’ve grown through the ovens we’ve gone through!