We were recently joined for a lunchtime masterclass with Natalie Griggs, bakery buyer at Fortnum & Mason.
This web chat has now finished but you can read the full transcript, below.
Natalie studied anthropology at the London School of Economics before landing a role at chocolatiers Godiva as "chocolate strawberry dipper."
This dreamy-sounding job led onto to her current role as bakery buyer at landmark London store Fortnum & Mason.
A large part of Natalie's job involves development, and she regularly travels to places such as Cologne, New York and Paris for inspiration on new trends in cupcakes, pastries and other delightful delicacies.
She also samples new ideas for shapes, colours and flavours - such as rose water and orange blossom - in Fortnum & Mason's test kitchen. As a result, she's developed a honed palate and can tell the difference between a good or bad liquorice any day...
This web chat is now closed but you can read all the questions posed to Natalie and her replies, below .
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