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Cranberry Ginger Cake


Ginger cake generously topped with cream cheese icing, white chocolate ganache, and dried cranberries.

 cake base (sugar, enriched wheat flour, modified corn starch, vegetable oil, milk ingredients, salt, sodium aluminum phosphate, rice starch, polyglycerol esters of fatty acids, monoglycerides, baking soda, mono and diglycerides, xanthan gum, artificial flavour, cellulose gum), cream cheese icing (sugar, cream cheese, palm oil and modified palm oil shortening, corn starch, dextrose, propylene glycol, water, salt, citric acid, potassium sorbate, polysorbate 60, artificial flavour, soy oil, colour), liquid whole eggs (whole egg, citric acid), non-GMO canola oil, water, cranberries (cranberries, sugar, sunflower oil), crystallized ginger (ginger, cane sugar), molasses, white chocolate ganache (sugar, vegetable oils [palm kernel oil, rape seed oil, palm oil], milk ingredients, sunflower lecithin, flavour), spices, dough conditioner (wheat flour, enzymes, salt baking soda), tartrazine (colourant).

Allergens: wheat, egg, milk, sulphites, citric acid
May contain: sesame, soy, tree nuts.

Portofino Bakery

Jaap Verbeke, General Manager of Portofino Bakery, began as an apprentice in Holland when he was 11 years old (pictured above). After exploring other career paths, one of which led him to Canada, he returned to his childhood passion and opened a retail bakery in Broadmead Shopping Village in Victoria, BC. Over time the bakery became increasingly successful, and it now supplies retail locations and restaurants on Vancouver Island with its European-style breads and baked goods.

The bakery uses Vancouver Island-grown wheat in two of their popular loaves, the Vancouver Island Wholegrain Artisan Loaf, and the Vancouver Island Harvest Pan Loaf. The wheat is grown in Metchosin and on the Saanich Peninsula, and the flour is milled on-site at the Portofino bakery.

"We have amazing customers who have helped us create high quality products that contain clean and simple ingredients. Ingredients you don't have to be a scientist to understand."

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