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What: Dating to the late 18th century and a town called Eccles in Manchester, Eccles cakes are round sweet currant-filled cakes made with buttery pastry, usually topped with coarse sugar. Sweet and slightly oozy inside, they make a delicious treat at tea time or for breakfast.

Where: Our favorite source for historic artisanal breads is The Flour Station, a wholesaler found in the Jubilee Market area of Borough Market (8 Southwark St.), among other markets and shops.

When: The Flour Station is at Borough Market Thurs, 11am-5pm; Fri, noon-6pm; Sat, 8am-5pm.

Order: A sugary, buttery Eccles cake (£2.50), wrapped in crisp, flaky, yielding pastry and filled with sweet currants. While you’re here, don’t miss trying a Chelsea bun and some other historic British breads, like English muffins, cobs, and bloomers.

Alternatively: It’s known to be not as traditionally crafted, but the Eccles cake at St. John (26 St. John St., map), in the East End neighborhood of Clerkenwell, is also known to be crazy-good. Try it for elevenses at the bar, or see if it’s available for dessert, with Lancashire cheese.