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Fitzbillies was established in 1920 by Ernest and Arthur Mason, utilizing their 'demob' cash from the First World War. Their initials are as yet apparent in broken down gold letters on the shop front. They were the children of neighborhood cook 'Ticker' Mason, who had a shop further up Trumpington St, where the newsagents is presently. Ticker was a bread producer, so his young men worked in extravagant cakes, and obviously, Chelsea buns. Fitzbillies immediately turned into the cake-shop of decision for the college and townsfolk. At first it was well known for its unique wipe cake. A nearby student of history told them. They continued baking during and after the Second World War. The Chelsea buns were an uncommon treat in the times of proportioning. In the Observer Guide to British Cookery Jane Grigson composed.