We made a coffe and walnut cake

Home baked bread and cakes are usually much cheaper than the "shop" varieties, but may not last as long. The manufactured articles may be more convenient; the choice is yours.

The extra packaging is needed to ensure they last much longer.

Ah, memories!

You used to go to Hinkley Point site as well, then.

No. But driving up or down the M5 to and from Stoke on dark winter's nights in the late 1970's and 80's, you always knew when you were passing Bridgwater, even if you couldn't see it.

More to do with preservatives. Packaging is about presentation and physical protection mainly. You can, for example, wrap home made bread in cling film- it will still go stale more rapidly than bought bread.

Home made bread doesn?t keep. I always make smaller loafs as it goes stale before we use it - although it does toast very well.

You find the same with French bread ( the real stuff- not what is sold as French bread here). They don?t all preservatives so it goes stale very quickly. I?ve seen sliced bread in France - the wrapped stuff made in factories rather than baked locally and sliced- I assume they must allow preservatives in that.

As for cakes, other than fruit cake, I?m not a great fan. Eldest makes a very good fruit cake and youngest produces a perfect Victoria Sponge. I can recommend the fruit cake served a Royal Garden Parties, that really is excellent.

Smelliest places I remember were the linoleum factory in Staines and the bacon factory in Calne.

Linoleum in Kirkcaldy

My signature cake is a vinegar fruit cake. Started making them about 50 years ago; they never last long!

Yes, I remember that. Somewhat marred by the thunderstorm, several people having a near miss with a lightning strike, and being carted off in a fleet of ambulances!

... and perhaps the various tanneries in the nether regions of Bristol?

I slice it and freeze it. (I have to separate the slices while they are freezing - "shop" sliced bread doesn't need this - I buy Warburton wholemeal bread for making sandwiches.)

I make shortcake using plain flour and semolina or oatmeal. Very simple recipe. And flapjacks from a recipe on Scotts Porage Oats box.

I used to make fairy cakes - my favourite had ginger sponge topped with lemon icing and pieces of stem ginger in syrup - but I always made it using Stork Baking Liquid, and, later, Flora Cuisine. Those products aren't available any more and I haven't found a replacement. They are kind of liquid margarine. I think the traditional method involves creaming the marge or butter with the sugar I think. I haven't worked that out yet.

Googling for them says they're mixtures of sunflower, flaxseed and rapeseed oils. Could you not try a combination of these to see if you got something similar?