As I was walking around Saltaire in the fog early on Saturday, I thought how enticing the bakery looked, with its warm lighting and the fresh, morning stock of loaves and croissants in the window. I have often thought that at the weekend I should do as the French do and nip out for fresh supplies before breakfast and then relax with a large milky coffee and brioches. Somehow I never get round to doing that. I do, however, enjoy the bakery's produce. I can particularly recommend a local speciality called Yorkshire Curd Tart, which is a variation on a cheesecake, traditionally made with the curds left over from cheese-making and enhanced with spices and currants.