Crumpets are small, round British griddle cakes made from a batter of flour, water and milk with added sodium bicarbonate, leavened with yeasts and baked on a hot griddle rather than in an oven. The batter’s open structure produces the signature holes across the top surface, which soak up butter when the crumpet is served toasted, the traditional way of eating them. Because their moist, open crumb makes them a perishable bakery product, manufacturers control cooling after baking, use protective packaging, and set short shelf lives to limit mould spoilage and staling. Good manufacturing practice keeps this simple product safe and fresh.