Let’s talk ingredients.

I am always interested on how other dog treat manufacturers present their products.  What the ingredient list looks like and their overall philosophy of how they bake.  And I have seen some stinkers in my time I can tell you!

How about this one –


Created with love, passion and expertise by renowned canine nutritionist,

superfoods and holistic ingredients,natural, purposeful ingredients

Sounds perfect right?  No need to check what is in there – it’s all good stuff.

Let’s have a look at

Chicken and Chamomile

Chicken Meal, Soy Flour, Ground Chickpea, Natural Flavor, Vegetable Glycerin, Gelatin, Salt, Vinegar, Soy Lecithin, Cane Molasses, Chicory Root Extract, Liquid Pediococcus Acidilactici Fermentation Product, Dried Pediococcus Acidilactici Fermentation Solubles, Ground Chamomile.

Well – technically chicken meal is chicken.  It is all the skin and scraps water blasted off the carcass – boiled to buggery – and dried into useable paste or powder.

Ground chickpea – that’s just a flour

Natural flavour – of what?

Vegetable glycerin – palm oil usually – basically an oil

Gelatin – thickener because they have added so  much water in the chicken

Salt – why!!!!

Vinegar – what for?

Soy Lecithin – used to stick all the ingredients together

Cane Molasses – sugar!

Chicory Root Extract – adds flavour and fibre – that’s because they boiled the chicken to nothing in the first place

Liquid Pediococcus Acidilactici Fermentation Product – I did try to look that up – seems to be some sort of preservative

Dried Pediococcus Acidilactici Fermentation Solubles – not being a chemist beyond me that one!

Ground Chamomile – last on the list so not really a main ingredient is it?


Chicken Treats

– are not quite a glamorous sounding

Fresh chicken, H&B Buckwheat flour, H&B rough ground polenta, South Lakes Free Range Egg. Dove’s rice flour for rolling.

At least you can understand that!

Fresh chicken thighs – from the Lee in the butchers round the corner – used fresh and raw so that all the goodness stays in the bake.

H&B Buckwheat and Polenta – Holland & Barrett – specialist health store – just plain heritage flours – gluten / grain free.  The polenta give extra roughage.

An egg from the free range farm just up the road – that is what I use to bind all my ingredients together.

Rice flour to roll – extra roughage and keeps the treats crisp


Which sounds better – oh – and the cost?- mine are cheaper

*I always name my suppliers and brands so that you know you get consistency of care – I don’t just pick up the cheapest any one will give me today.

** the name of the company and product have been withheld – they are not doing anything illegal – you just have to check the labels!



New Website

Posh Dog has not disappeared – we have been pottering about in the background – but due to  my crappy health issues – somethings have been left to slide.

BUT – guess what – we finally – finally have a proper fully functioning and selling website just for The Posh Dog Clothing Company.


It still is very much a work in-process – but it is fully functional and secure to order from.

The range has grown so much we out grew our old site – and we were borrowing space from others and sharing out our product listings – now everything is under one roof – and all the baking choices are fully listed with all their ingredients – which is something I have always wanted to do.

There are always kinks and wrinkles – spelling mistakes and typos – so if you spot anything let me know and I will send your dog a present.

Yeah me – baking news

I have just had Trading Standards with me for the past hour checking out Posh Dog Bakes – and – – they like me!!!

There is one labeling issue they need to check – I have ‘This is a treat’ – and it may have to say ‘complementary treat’.  And they said if DEFFRA ever say that I need any laboratory testing – they will pay for it for me! How amazing is that!

They were dead impressed with my record keeping and paperwork – and said I had done an amazing job considering how complex it all was and what a small scale I was working on.

I am thrilled to bits!!!

This weeks bake

This chilly, dame weather is perfect for making jerky – well at least it’s good for something!!

Parsnip is Alfie’s personal favorite.  I leave him a few in a pot on the floor and he just helps himself when he feels the urge to chew.  It’s much safer – otherwise he helps himself to shoes – balls of yarn – ribbons – – –

You would be amazed by how much the shrink white they are baking


Baking fail

I am not proud – I can hold my hands up and admit to my baking fails!!!!

I have a big, paw shape cutter – and I had the idea of the ‘Paw-fect Beefie Biccie.  Made from fresh steak mince from Lee and with doggie choc buttons for the pads.  So far – good idea.
It’s not going to plan!!!

– I put the buttons on after the biscuits were almost cooked – thinking that they would melt and stick on – wrong – they (mostly) fell off!
– I put them in for a bit longer – thinking that all they needed was a bit more time – wrong – they (mostly) fell off!
– I put them back into a very hot oven – thinking that a blast of heat would quickly melt them – wrong – they (mostly) fell off!!
– then I tried putting them onto the raw dough and cooking them into place – thinking that a long time of heat would melt them – wrong – they (mostly) fell off!!
– Next time I am going to cook them on a much higher heat than I do normally – and I am thinking I may grate the buttons as well!

Mind you – there is nothing wrong with the taste – Alfie is tucking into them quite happily, odd buttons and all



Yeah – pink baking

We are back up the strength and baking again.  This time of year is actually busier for us than Christmas – with all the tidying up and moving about – plus we have had a new unit put in the shop – so there was painting and decorating to sort out as well.

For the Valentine menu this year we have Prawn Cocktail treats (made with fresh cold water prawns of course!!!!)  and Strawberries and Cream treats (yes fresh strawberries in January – and they smell divine).  I used a tiny bit of natural food colouring in the strawberries – and I love that the are a bit pink!!

Baking Mad

It’s a bit dull for you in the kitchen this week.  All I am doing is batch baking for the Christmas Treat Boxes – I am actually getting a little callus on the side of my thumb where I hold the cookie cutter!

I have manages to keep the spinach one a bit more green though.
Suddenly had a brain wave – couple of minutes in the microwave.  Don’t know why I didn’t think of it before – works great for the apples too.

SHOP NOW if you fancy a Christmas treat box for your furbie

Baking again

I took last week off baking – I had quite a bit of stock and it was too early to start on the Christmas boxes.  What do you know? – this week has gone crazy and I am going mad trying to keep up.

As it’s getting colder I can get the oven ‘drying’ done more – so Jerky is back on the menu!
Alfie goes absolutely nuts for these!  They are really sweet and woody and he would eat the whole lot in one go!

Soooo disappointed!!!!

Starting to practice the Christmas treats recipes this week.   The Spinach and Philadelphia cheese treats went into the oven – lovely and green

Not quite as green when they came out
I may have to experiment a bit to keep the green colour.

The testers enjoyed them though – that’s what really counts.

Pre order your Christmas Dinner Treat box HERE

A dog’s perfect Christmas

From 1st November (shelf life of the treats until Christmas!)  the Christmas treat menu will be available.  They will be available individually –  as a treat box – or in a stocking with a toy.

They will be available from the shop – or on line on the Conscious Craft website 

A dog’s perfect Christmas Day

Starters – Spinach and Philadelphia Bites
Ingredients: Fresh spinach, Philadelphia cheese, Dove’s Buckwheat flour, rough ground polenta, South Lakes Free Range egg, rice flour to roll

Mains – Turkey and cranberry
Ingredients: Fresh turkey, Dove’s Buckwheat flour, fresh cranberries, rough ground polenta, South Lakes Free Range egg, rice flour to roll

Afters – Apple gingerbread men
Ingredients: Fresh apple, Dove’s Buckwheat flour, rough ground polenta, South Lakes Free Range egg, ginger spice, rice flour to roll

For baking date and weight see individual packs

Store in a cool, dry place and consume within 10 weeks of the baking date.

This is a treat for your dog – it is not a substitute for a meal.

Ingredients: Fresh apple, Dove’s Buckwheat flour, rough ground polenta, South Lakes Free Range egg, ginger spice, rice flour to roll

For baking date and weight see individual packs

Store in a cool, dry place and consume within 10 weeks of the baking date.

This is a treat for your dog – it is not a substitute for a meal.

The Posh Dog Clothing Company 9 New Shambles, Kendal, Cumbria LA9 4TS

This week’s baking

I am a bit worried about me!

So – I am standing in the shop looking for some tins of fish to bake with – and I am thinking – ‘oooh – that will smell yummy’.

The ‘that’ of the idea was smoked mackerel.  I like to buy known brands for my dog baking – so it has a traceable provenance – and so you know it’s reliable – and for my fish I have chosen John West for their company policies and track-ability.  I know some people won’t agree – but I am not an expert and I have to take what they say on trust.  It’s not as if they are some poky little back street company that you can’t rely on – their standards have got to be high.

So – this week – yummy smelling Smoked Mackerel Nibbles

Been Baking all week

The past couple of weeks sales – plus the on line box sales – and the giving away with jumper / coat sales = not much on the tray.  Jeepers – my bad – wowzer – you love my treats.

Thank you soooo much for your faith in Posh Dog Bakes.

This week I have baked 2 different bakes every night all week to catch up with my boxes – which you can find HERE – and to refill general shop stock – and we have the Comic Fest in the town next weekend so I thought I had better get ahead!!!

This week I have baked twice a night – and come to a firm decision about size!  From now on I will be ditching my larger size cutters – and just using the smaller size ones.  It does take longer to cut them out – but they bake better, they handle better, and they post better.

We are almost totally gluten free now – which is a huge step.  The labels are now fully in conformance – and we have introduced a colour coding system so you can see instantly what is gluten free – vegetarian – dairy free.  The production system has been refined and  is working really well.

Now available in box sets HERE

This week’s bake

Running very low on treats, they are doing so well now.  I really need to do a week of baking every night but I don’t have the energy at the moment.

This week I have revisited the ‘Just Carrot’ – gone gluten free – and left the carrots rough instead of pureeing them.  It’s really pretty to see the little strips of carrot in them.

We are just about completly gluten free now.  The new flours are working out very well – they make a really crunchy biscuit that keeps along time

Happy Birthday to you – Happy Birthday to you

Happy Birthday dear doggie – have a cake




We now bake gluten free Birthday cakes. They are available in peanut butter and apple or peanut butter and carrot – they have a yogurt and peanut butter ‘icing’ and are topped with grated carob curls.

I had one in the shop to share – and they have gone down a storm.  I have had just one refusal from a greyhound – and one little chap had to be shown how to eat it as he had never had cake before – but he soon got the hang if it.

They cost £4.50 for a single layer heart shape about 4″ across – and at the moment they are collect only from the shop.

This week’s bake

Anyone who makes scented candles – or soap – should make a peanut butter scent.  I have been baking with peanut butter all day – and the house smells amazing!!!

2 experiments – First pup cake peanut butter and carrot – gluten free
Bit of work still to go in to the proportions – peanut butter is such an odd thing to work with.  All the tester don’t seem to mind though – it’s gone down very quickly.  I also had a try with coconut oil.  First time I have used it – but everyone keeps going on about it and I have never tried it.  Don’t like it – won’t be swapping my olive oil.  It is way too heavy and greasy for what I want – and it’s not a wet enough ingredient for something that is wet and not a solid.  I will use the rest of the jar up in a human bake that needs butter – that may be better.

Second bake – luxury ‘chocolate’ cookies.
No our type of chocolate of course – a grated carob bar  – and – good old peanut butter – yumms

You’re fired!!!

honestly – I think I should sack my ‘tester’ dogs – they just love everything!!!







This week I have come up with  a new invention – Caribbean Crush.  It’s pineapple – mango and banana – and the dogs can’t get enough of it!!

This is the weighing station – the final part of the process.  I think I am finally there with all the labeling – I have just started to add colour coding so you can see at a distance the different types.  This one is not Gluten free – but it is vegetarian – and as there are no egg in it – it’s vegan too.

Gosh we have come along way!






This weeks bake

I am way behind this week – I haven’t finished yesterdays chores – never mind starting to days!

This week I have done my first fully gluten free bake for public sale.  I have used Buckwheat flour (it’s not a wheat – it’s a flower) – and a coarse ground polenta (maise).  It makes a beautiful silky dough – I would still like a bit more of a rough texture – and gives a really crisp biscuit.  My 2 main testers can’t get enough of them – they are hopeless as testers really – they love everything!

A comment was made about the work that goes on behind the scenes re the paperwork for DEFRA – so I thought I would show you my stack of books


I have a ‘goods in’ book to write what ingredients come in
a rough notes recipe  book of mixes I am working on
a diary log to write down what I have done in the kitchen that day
a technical file with all my procedures and risk analysis for each recipe
and – a final recipe book for when I am finally happy with the mix and the control procedures






It did take me hours of practice to get the system organised – but I have got the evening’s paper work after a bake down to about 2 hours now

The treat boxes have launched on-line HERE

More products will be added as I bake more stock


SOoooo- where can you get the very best hand baked dog treats then?

This a very serious matter – no laughing needed there poochie!!!

Posh Dog bakes are getting so popular more people want to know where they can get their paws on them!

The bestest doggie news is that the treats are now available in 2 real bricks and morter shops and on line.

shop outlets –
No 26
26 Kempock St, Gourock PA19 1NA
no website – but contact on facebook  no 26 HERE

The Kitten and The Goat
9 New Shambles, Kendal, Cumbria LA9 4TS
website – www.thekittenandthegoat.co.uk

The treats have a long shelf life – and I am baking all the time – so you should get a decent verity when  you call in for your treats.

On line –
www.thekittenandthegoat.co.uk  – in The Posh Dog section

www.consciouscrafties.com – in The Posh Dog Clothing Company shop

when you are shopping on line please bear in mind we are not a mass production factory – I hand bake a limited run of whatever  takes my fancy.   Stock levels chance  – flavours change – the yumminess stays the same – and – as always – just ask if you want something

AND I can do requests – special diets and dietary advice are all part of the service

Any shop looking to stock seriously real home baked dog treats email me @ kittenandgoat@gmail.com

This weeks bake

This week I thought I would experiment with buckwheat flour.  It is gluten free – and I want to be able to offer that option.

It is a really fine, light flour – and I missed the bran roughage of the wholemeal flour.  I obviously could not add a bit of bran – so I added some oatmeal.  Technically oats are Gluten free – but because they are grown / processed along side wheat – they are at risk of cross contamination and you can’t call them that.  Long term I need to find some sort of roughage to add instead of the oats.

The buckwheat makes a really light, crisp biscuit – which my 2 little testers liked!

This week’s bakes

Sorry – My silly camera has decided not to transfer photos – so I have been a bit stuck!!

I have finalised the Cheese Love recipe this week.  I have added more cheese and a portion of rolled oats.  Oats are really healthy – they are good for the heart – give you extra fibre – and add texture to the treats.

I am also working on a colour coding system so that you will be able to see clearly if a product is vegetarian – vegan – gluten free – low fat and so on.

This week’s bakes

This week I have baked liver treats – still my most popular bake – using fresh lamb’s liver from Lee round the corner.I am actually at the point where I need to do 2 bakes a week – so I am going to get some fruit on the way home and bake again tomorrow.

Bev over at Ribbon Reel Printing – who has done all our labels for years – also makes clear stamps.  She has made the cutest stamp from hubby’s logo.  It’s our same doggie doing the baking.  I am absolutely thrilled with it – thank you Bev.