London Oven
Our Story
UK-Born Baker · Now Based in the US
Hey! I'm Noreen.
I grew up in Britain baking the classics — the way most British families do. Victoria sponge on birthdays, scones on Sunday afternoons, shortbread at Christmas. These weren't recipes I read in a book. They were part of everyday life.
When my family moved from the UK to the US in 2018, I tried to keep baking — and nothing worked. Grams became cups, icing sugar became powdered sugar, self-raising flour wasn't on any shelf. My recipes didn't just need converting. They needed rebuilding.
So that's what I did. I tested every recipe in my American kitchen until it tasted the same as it did back home. London Oven is the result of that work — authentic British baking, made to actually work for you.
What We Believe
Baking should be accessible to everyone.
Authentic by Origin
These recipes come from a baker who grew up making them in Britain. Not converted from a British cookbook — actually baked the traditional way, then rebuilt for the American kitchen.
Tested for US Kitchens
Every recipe has been tested using American ingredients — the flour, butter, and sugar you find at your grocery store. What you bake will taste the same as what Noreen bakes.
No Conversions, Ever
Every measurement is in cups and ounces from the start. No grams, no calculator, no second-guessing. Just clear instructions you can follow with confidence.
Baking Glossary
Key Baking Terms
New to baking? Here are a few terms you'll come across in recipes — demystified.
Sift
Running the flour through a sieve to loosen it, eliminate lumps, and help create a lighter sponge.
Fold
Mixing gently with a spatula to avoid losing the air bubbles in the bake.
Cream
Mixing ingredients thoroughly at high speed — typically butter and sugar — to build volume.
Toothpick Test
Poking your cake with a toothpick to test if it's cooked in the center. Dry = done. Wet with batter = needs more time.
Dust
Shaking a powder — usually flour, powdered sugar, or cocoa — through a sieve over your cake for a finishing touch.
Softened Butter
A step below melting. Leave butter out at room temperature for about an hour, or microwave for a few seconds.
