Working from a rural bake house kitted out as it would have been in the 1830s four modern-day professional bakers get to grips with centuries-old methods of bread making.
It is the 1900s and finally mechanisation starts to take the strain. The bakers now have an elegant shop on the high-street but must produce a huge range of pastries, cakes, confectionary and novelty breads to fill the shop window.