Bakery opens in Lee-on-the-Solent run by award-winning cafe owner

Kathy’s Seaside Treats Bakery opened in Marine Parade West on Saturday, with the ribbon cut by Gosport MP Caroline Dinenage

The business is the brainchild of Kathy Wingate, from Gosport, who also runs the award-winning Kathy’s Cafe in Stubbington.

As lockdown brought a stop to customers dining in at her cafe, she started offering takeaway – and began looking for a way to branch out.

After seeing an empty shop in Lee-on-the-Solent, which was formerly a bike shop, Kathy said she saw the opportunity and couldn’t resist.

The 42-year-old said: 'I saw this place up for rent last year and enquired about it.

‘I looked into getting a licence to change its use and that’s how I came up with my idea.

‘It was a big risk with everything that is happening in the world right now but I thought that if I didn’t do it then I would be kicking myself.

‘And I thought if I do it and something happens then at least I will have tried.

‘It has been a long time to get up and running, due to Covid it’s been hard to get people to do the work.

‘That was my biggest struggle, but we have got there and it’s finally open.

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‘And it has been amazing so far. I have a good team behind me – my mum and dad have both been helping out, as has my son and his girlfriend. I have a great family base, and they have really helped me.’

The bakery, which is open 8am until 6pm, sells a range of cakes and baked goods, such as rainbow cupcakes, waffles, chocolate cakes, Danish pastries, plus more, and it also offers vegan, gluten-free and dairy-free goods.

The first two days saw Kathy sell out and she spent Monday baking in order to stock up.

Kathy said she loved being in Lee-on-the-Solent.

‘It has been amazing,’ she said.

‘The people are amazing and the view is amazing. Looking at the beach every day is brilliant. Everyone is so friendly, people have been stopping to wish me good luck. I am so overwhelmed with how well it’s gone.’

For more go to facebook.com/kathyshealthyeatingstubbington/

A message from the Editor, Mark Waldron

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