Which British market town bakery treat would you reach for first?

Buttery pastry stuffed with beef, swede and potato. Best eaten warm with the wind whipping off the coast.

Sticky currants tucked into crisp puff pastry, dusted with sugar. Looks humble, tastes like a hug.

A sweet, spiced, sultana-packed coil that's stood the test of time since the 1700s. Pair with a strong brew.

Shortcrust, raspberry jam, frangipane and that iconic glacé cherry on top. Pure Peak District perfection.

Spiced, buttery and just sweet enough, cooked on a hot bakestone. Best snaffled while still warm.