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Breads, cakes, biscuits and buns: How we're baking the blues away during lockdown

As sales of flour rocket, Chrissie Russell finds out why making bread, cakes, biscuits and buns is keeping us calm in a crisis

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Aileen Eglington in her kitchen in Kilternan baking cold tea brack. Photo: Steve Humphreys

Aileen Eglington in her kitchen in Kilternan baking cold tea brack. Photo: Steve Humphreys

Aileen Eglington in her kitchen in Kilternan baking cold tea brack. Photo: Steve Humphreys

Until last week, Austrian gugelhupf cake had only been something Aileen Eglington ordered in cafes, usually somewhere in the Alps or coffee shops of Vienna. The busy MD, who runs a Dublin-based PR agency specialising in global tourism and events, is usually away from home for large parts of the year, and the circular cake tin she'd bought specially with the intention of recreating her favourite bake at home had sat in the kitchen cupboard - until now.

"Between October and February, I was away on 10 trips and then suddenly, I'd a bit more time on my hands unfortunately," says Aileen.

She's baked before, but lockdown has become a repertoire-expanding bonanza.