FOR six decades Lawrance's Bakery has been filling the high street with the sweet smell of fresh bread and tasty treats.
Now in its 60th year the family business is still going strong.
It's history dates back to shortly after the Second World War when Les Lawrance started working for a London flour mill.
In 1954 Mr Lawrance bought a bakery on Evesham High Street, now run by his son Peter and staffed by Donald McLellan and Andrew Dolphin, who between them have worked at the store for 49-years.
These days Lawrance's creates everything from rye bread to gluten free products to lardy cakes using UK derived flour, vegetables grown in and around Pershore and meat from an Evesham butcher and is a favourite with shoppers in the town.