FOR more than 200 years, the Eccles Cake has been one of Britain's best-loved teatime delicacies.
But the traditional treat faces a flaky future after being barred by the country's biggest High Street bakers.
Greggs has removed the buttery currant cake from sale at its 1,200 outlets because it claims people today prefer their pastry to be Danish.
The firm has even stopped selling the cakes in its Eccles branch, on the same street where the first Eccles Cakes were sold by baker James Birch in 1796.
Cake connoisseurs are outraged and say the disappearance of the Lancashire speciality is another nail in the coffin for regional diversity in the British diet.
Top chef Robert Owen Brown, who includes Eccles Cakes on the dessert menu at his fashionable Manchester restaurant, The Bridge, said he was "disgusted".
"I can hardly believe this," he said. "Eccles Cakes are traditional, regional food and I think it is a big mistake to stop selling them, especially in Eccles.
"It's like going to Melton Mowbray and finding the butcher doesn't sell pork pies."
Ian Edmonds, of Ardwick-based Lancashire Eccles Cakes Ltd, said his firm makes 600,000 a week and sells them as far afield as the US, Germany and Spain.
"Our business is thriving," he said. "We have been making Eccles Cakes for generations and we've never been busier. I don't understand at all."
Mr Edmonds has contributed his family recipe, right, in case Greggs have a change of heart.
The first Eccles Cakes were sold by James Birch at his bakery on Church Street in Eccles. A blue plaque marks the location, which is now a furniture shop.
Greggs, which started as a family bakery in the north east before expanding into nearly every British town, said it had stopped selling them because customers no longer wanted them.
A spokesman said: "We were getting much more demand for other products, such as muffins and chocolate slices. Greggs would definitely consider re-introducing Eccles Cakes if demand rose again."
Cynthia Entwistle, from The Larder bakery on Church Street, said: "They are still very popular here, we had a lady in from Newcastle who bought a bag because they taste so much better when they're from Eccles."
What do you think of Eccles cakes? Have your say.
Tweet
Showing comments 1 to 25 and replies | View All
peter truffet, sydney australia (16/10/2004 at 10:43)
Are they mad? Nothing compares with the taste, the flavour the absolute delight of Lancashires own eccles cakes.
On holday last year in Manchester I couldn't get enough of them. If the aussies had the secret I would never venture from these shores again. Well maybe now and again.
Audrey Graham, Queensland Australia (16/10/2004 at 13:21)
Lanky Lad, Atherton (16/10/2004 at 19:02)
Derek & Edna Cayton, Ontario, Canada (16/10/2004 at 22:19)
We have a couple of great Eccles Cakes in our fridge right now, waiting to be devoured, with a cuppa tea. They have been made here by a Brit, together with Meat & Potato pies, (Not potato and meat!!! as per Brussels' demands in UK). He does other pies and custards, exactly as we would enjoy in UK..His recipes are 'spot on'.
So to heck with Greggs, folks, get down to the other bakeries and enjoy Eccles Cakes.
ps. We lived in Eccles from l959 to l969,(Lancs.County Policeman) and loved visiting the quaint old building of the Original Eccles Cake and are sorry to learn that it no longer exists only as a furniture store.
Eileen Williams, St Helens, Lancashire (17/10/2004 at 14:30)
How can they kill off a national product in favour of a Danish.
Pauline, USA (17/10/2004 at 15:51)
Pauline in the USA
Catherine Proctor, Qualicum Beach, Vancouver Island, British Columbia, Canada (17/10/2004 at 18:11)
We all look forward to a holiday in England for a "proper Eccles Cake". Visitors from England are requested to bring two items in their suitcases - Eccles Cakes, and a bag of English Crisps. How on earth can they say people prefer Danish Pastries?(That's what the Americans eat for Breakfast). There is no comparison between an Eccles Cake and a Danish Pastry.
Just keep those wonderful, flaky, delicious Eccles Cakes coming.
C. Proctor
Qualicum Beach, BC. Canada
E Williams, St Helens, Lancashire (17/10/2004 at 18:59)
Paul, Manchester (17/10/2004 at 22:18)
Henry Piggot-Smythe, Prestbury, Cheshire (18/10/2004 at 13:55)
Tiara Palmtree Timpkinson, Kensington (18/10/2004 at 16:28)
I also disagree that Greggs are consumed for breakfast dinner and tea. Surely it is a well known fact that these chavsters often feed their ever growing offspring on Macdonalds and Walkers crisps.
Richard Everard, Hale Barns, Cheshire (18/10/2004 at 19:01)
john miller, newhaven,east sussex (19/10/2004 at 09:40)
Donna, Harpurhey Manchester (19/10/2004 at 14:35)
Allan Cheetham, London (19/10/2004 at 21:50)
Amanda Finnegan, SALFORD, LANCASHIRE. (20/10/2004 at 03:37)
Mrs Popley, Arley Hall, Northwich (20/10/2004 at 09:56)
Elizabeth Raffold was the cook/housekeeper at Arley Hall and worked for the Warburton family for a number of years before marrying the Head Gardener and moving to Manchester.
Her recipe book was the first of its type and in its day, was as important and well known as Mrs Beaton's!
Professor B Hampton, Oxford (21/10/2004 at 16:27)
J. Ramsey, Perth, Ontario, Canada (22/10/2004 at 00:16)
Brenda, Stockport (23/10/2004 at 07:20)
Arthur Moore, Leeds (23/10/2004 at 16:46)
Danish cakes are totally different in taste and bear no comparison with the lovely buttery taste I experienced with Eccles.
I was searching the Internet hopefully to find an address which could tell me where in Leeds, particularly the Cookridge area, I can find them? Help!
Anita Ross, Orpington Kent (24/10/2004 at 17:28)
Monika Duhig, Sydney, Australia (25/10/2004 at 06:14)
Rashid Razaq, Salford (25/10/2004 at 12:23)
I am the reporter who wrote the original story.
I am particularly interested in talking to Prof B Hampton about his comments.
If anyone reading this knows how I can get in touch with him please contact me by email or phone.
0161 789 5503
0161 832 7200
Prof Hampton, Oxford (26/10/2004 at 13:22)