This truly great-tasting dessert can be made so simply. Crème brûlée (burnt cream) is a smooth custard dessert with a caramelised sugar topping, often overlooked by bakers to sell, leaving it to the restaurateurs. If you have retail plus a coffee shop, you have two opportunities for a sale.

With Christmas out of the way let's roll out Easter! These innovative Easter Bun Swirls are ideal as ready-to-eat snacks, a major advantage over the ever-popular Hot Cross Bun.

Apple strudel is thought to have derived from Bavaria or Austria. Made with a very thin elastic and springy pastry and filled with apple, this classic pastry makes a heart-warming winter dessert.

Gingerbread houses are very common throughout Europe, particularly at Christmas time. They are relatively simple to make, and will look fabulous in your shop during the festive season. Children adore them.

These biscuits are robust in every way, easy to make and satisfyingly solid. It may seem odd to use coriander in sweet biscuits, but it gives real warmth to the flavour. Black treacle is such a dominant taste that you may prefer to replace most of it with golden syrup.

The combination of chocolate and poppy seeds may sound odd, but these biscuits are great, not too sweet and with a lovely crunchy texture. Poppy seeds are not widely used in traditional British bakery or cookery, although their nutty crunch has long been recognised by bakers in Eastern Europe.

Makes around 30 brownies

Dripping with sharp lemon icing, these chewy, fruit-studded ginger Chelsea buns will introduce your customers to one of the more unusual grain varieties in Britain.