You're probably wondering why anyone would open a micro-sconery and spend their days making the same thing over and over again.

I've always loved food and spent years training in Michelin-starred kitchens all over the world before deciding to ditch the day job and open an unusually niche bakery.

Actually, none of that is true.

Apart from the bakery bit.

I was an exceptionally picky eater as a child. The sort who extracted onion from casseroles with surgical precision and carefully divided everything on the plate into edible and reject piles.

Despite my aversion to anything that wasn't chicken, sweetcorn or pudding, I was fascinated by the English TV cook Delia Smith and spent most of my formative years watching her cooking shows on repeat.

It wasn't until I started putting what I'd seen Delia do into practice that I realised I actually liked food. And what's more, I liked feeding other people my food.

Baking and selling cheese scones may not have been the career path anyone predicted for the child who once smuggled cold boiled potatoes from her dinner plate into the bathroom and attempted to flush them down the toilet rather than eat them.

And yet, here we are.