Hardihood's Raw Cake on the menu for Bluebird

Hardihood's Raw Cake on the menu for Bluebird

Pan Macmillan is publishing a book from a raw superfood confectionary company based in East London.

Daisy Payne and Leah Garwood-Gowers, known to their fans as The Hardihood, started their company early last year to prove that eating healthy desserts doesn't mean compromising on taste or beauty. They then documented their journey on an Instagram feed that now boasts over 14,000 followers. 

Their book, Raw Cake, promises to be "an exciting extension" of their Instagram account, as "a highly stylised guide to making beautiful, raw desserts that appeal to everyone". The book will be fully illustrated and complete with 100 recipes, nutritional breakdowns and food styling techniques.

Bluebird’s Olivia Morris acquired UK and Commonwealth rights to Raw Cake, from Cathryn Summerhayes at William Morris Endeavour. North American rights have been sold in a separate deal by Eve Attermann to Pan Macmillan’s sister company, St Martin’s Press.

Bluebird will publish in hardback and e-book in March 2017.

The Hardihood said: "We’re so excited about Raw Cake; it’s a dream to be able to share how fun and rewarding experimenting with raw ingredients and superfoods can be. We’re all about using natural ingredients to create beautiful, indulgent products and we can’t wait to get to work with Olivia and Carole to bring our cakes to life on paper."

Bluebird publisher Carole Tonkinson said: "Leah and Daisy’s creativity is astonishing: from original and delectable flavour combinations to their astounding food styling and photography, which has landed their work on the pages of Vogue. The Hardihood are a dream team and we can’t wait to work with them to create a gorgeous book that reflects their vision."