SOCIAL media will help influence what sweet treats will be on the menu at a new bakery and sandwich shop in Saltaire.

Digin’s Hut, on Victoria Road, is selling doughnuts, sandwiches and cakes as part of its initial menu.

The shop, which opened for the first time on Monday, will be open between 8am and 3pm weekdays and 8am to 4pm on weekends and employs four people.

Its menu includes breakfast dishes served on homemade English muffins, toasties, hot and cold sandwiches and salads. The shop is also selling a range of in-house made doughnuts including blueberry cheesecake and cinnamon sugar.

Other items available include scotch eggs, samosa and coffee.

Followers on the shop’s Instagram page will get to choose what doughnut appears in the shop each week through polls on the social media platform.

Bradford Telegraph and Argus: Declan Diggin, who runs Digin's Hut in Saltaire Declan Diggin, who runs Digin's Hut in Saltaire

Declan Diggin, 37, owner of Digin’s Hut, says the shop is the culmination of his dream to own his own food business, after working as a chef at a host of locations including hotels, pubs and Michelin starred establishments in the UK and France over the last 19 years.

He says he hopes for a busy summer in the village, which will begin with the Saltaire Arts Trail this Bank Holiday weekend.

Mr Diggin, of Yeadon, says trade has surpassed his own expectations in the opening two days.

He said: “We will add to the menu with what the locals want. They can choose the menu through demand.

We want to engage through our doughnuts. We will put on a weekly doughnut that has been chosen by people on our Instagram

“We will have a toastie poll too.

“We try to do fresh bread where we can. It’s all local produce that we’re using. All of the meat is local, from around 10 to 15 miles from here. We’re trying to support local businesses.

“We want to put a bit of seating in the shop when we can, for maybe six people, by the window. I want us to get a beer licence too and sell local beer.

“My background is in fine dining. I’ve always wanted to open a bakery.

“The aim was to do coffee and doughnuts and make bread.

“I got to the point where I wanted to do something for myself. I love food so much.

“I wanted to go and bake bread and do something that I had in my head for a few years.

“The timing of the opening is perfect, it gives us a week to get ready for the Bank Holiday weekend carnage.

“I want it to be somewhere that people can come for healthy food like salads or have a juice. I’m proud of the products we have put in.

“I came to Saltaire a year ago and fell in love with the place. I really wanted to work here. This opportunity came up and I really wanted it.”