Fitzbilles

In its early years, Fitzbillies became the preferred cake shop for both university members and local residents, particularly known for its special sponge cake. Before World War II, no academic family’s tea table was complete without a Fitzbillies sponge cake, often accompanied by cucumber sandwiches on brown bread with the crusts removed.

The bakery continued its operations during and after World War II, with its Chelsea buns becoming a rare and cherished treat amid rationing. No undergraduate tea party was complete without their syrupy, well-spiced Chelsea buns, which stood out during years of ersatz cakes and shortages.

Despite challenges in the 1980s and 1990s, Fitzbillies endured. In 1991, it went bankrupt but was subsequently bought out of receivership and relaunched. A devastating fire in 1998 led to a two-year rebuilding process, during which the business continued by baking offsite and selling Chelsea buns in a neighboring shop.

In 2011, Fitzbillies faced bankruptcy again. A public lament by broadcaster and Cambridge alumnus Stephen Fry drew attention to the closure, prompting Alison Wright and Tim Hayward to rescue and relaunch the bakery. Under their stewardship, Fitzbillies has thrived, expanding to multiple locations, including a second branch on Bridge Street, and celebrating its 100th anniversary in 2020.

Today, Fitzbillies continues to be a cherished institution in Cambridge, known for its traditional baked goods and as a symbol of resilience and community spirit.