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Just strong bread flour, water, salt and our starter: the loaf that started it all at BEK.

You loved our school cake, so here's a zesty twist: lemon school cake with a tangy lemon drizzle.

Uncollected Angel Board receipts became two crates of fresh pastries for a Macmillan Coffee Morning.

The first pallet of gluten free flour is in our dedicated gluten free kitchen, and the oven tests have started.

Crisp shortcrust, raspberry jam, almond frangipane and flaked almonds: a timeless teatime treat.

Our Fruit Danish is now square, with a soft vanilla cream and dark cherries on top.

Crisp golden pastry around a well seasoned plant based sausage filling, packed with herbs and spices.

Our puff pastry, a layer of Nutella and a hand twist. Crisp outside, soft and chocolatey inside.

Before most of Hampshire wakes up, our croissants are baked, boxed and on the road between our two bakeries.

Our New York roll with a creamy cappuccino centre, cappuccino buttercream and cappuccino crunch.

Naturally fermented focaccia, pillowy and light, topped with jalapeños and smoky harissa.

We haven't rushed it. The gluten free sourdough is close now, with just a couple of small things left.

Our bakers work through the night so the shelves are full of fresh bakes when you arrive.

Layer after layer of our puff pastry wrapped around a real apple filling, baked until golden and crisp.

Flaky laminated pastry swirled with Marmite and a plant based cheese filling. A savoury best seller.

Twice baked, filled with almond frangipane and finished with flaked almonds. One of our best sellers.

Back to the full recipe and method from scratch, and the first trial with a new flour combination is genuinely promising.

Our classic sourdough with pumpkin seeds pressed into the crust and through the crumb.

The Fruit Danish is back on a croissant pastry base, with fresh strawberries and a silky lemon cream.

Soft cinnamon swirls, chocolate chip cookies and caramelised honeycomb croissants, ready in both shops this weekend.