Three bakeries from Cumbria compete in the Scotland and North West England heats of Britain’s Best bakery today were they were pushed to their limits by judges Mich Turner and Peter Sidwell.

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Appleby Bakery, The Muffin Top Bakery and Crags Bakery took on the challenges of the Wild Card bake using wild mushroom with filo pastry as the key ingredient in their bake and the Bakers Dozen plum upside down cake as well as showcasing their Speciality bakes to see who would move on to the regional finals.

For their Wild Card bake, Appleby Bakery made a mushroom tarte, The Muffin Top Bakery made mushroom cupcake and Crags Bakery produced mushroom ratatouille.

After a tough day in the kitchen, it was Appleby Bakery that the judges declared the winner of today’s heat. Their Wild Card bake captured the judge’s imagination and their speciality bake – Cumberland rum nicky – impressed as it represented the region well. Along with a good upside down cake, it all tipped the balance for Appley Bakery as they move forward to the next round.