Inside The Factory
Confirmed for BBC Two on 30 July at 8pm to 9pm
Tuesday 30 July
Gregg Wallace is in Stoke-on-Trent, at an enormous bakery where they produce 250,000 individual Bakewell Tarts every day. He follows their production, from the arrival of 27 tonnes of flour right through to dispatch. Along the way he learns what makes a shortcrust pastry ‘short’ and discovers the simple way they ensure every cherry is precisely placed. They employ a team of 12 who carefully pop each one on top by hand.
Meanwhile Cherry Healey (pictured) is learning how to swerve a 'soggy bottom' when baking pies and tarts at home. She discovers that it’s all about a pre-heated oven, a proper pie dish, pastry precisely the thickness of two x 20 pence pieces laid on top of each other, and blind baking. And she’s at an almond butter factory, learning how these nuts are roasted and milled to become a thick spread ready for toast.
Historian Ruth Goodman is sniffing out the origins of one of the Cherry Bakewell’s key ingredients, frangipane. She learns that the familiar fragrant almond filling was born out of a perfume used to disguise the foul smells of 17th century Paris. She also visits the Peak District town of Bakewell and learns how the modern Cherry Bakewell is a descendent of a simple recipe mistake in the kitchen.
Search the site
Can't find what you need? Search here