What a week it's been.

Over the past few days, we took to the streets of London, popping up outside Whole Foods Market in Liverpool Street, King's Road and High Street Kensington, as well as outside our Natoora stores in Portobello and Sloane Square.

Armed with Domenico's Greta Peaches, creamy soft serve and silky-smooth natural yoghurt from The Estate Dairy, we spent the week introducing as many people as we could to one of our favourite moments of summer – the first bite of a perfectly ripe peach.

As people stopped for a taste, we heard the kind of reactions that remind us why we search so hard for fruit like this.

"This tastes like a summer holiday."

"Are these the peaches from Campania?"

"I didn't know peaches could taste like this."

We rounded off the week with one final stop at Straw, the family-run lifestyle and homeware store on Columbia Road. Anna Higham from Quince (and soon to open Clementine) baked a batch of beautiful Greta Peach pastries to celebrate the fruit in all its sweet, fragrant and purple-streaked glory. You can find Domenico's peaches proudly displayed in Straw's shop window, and they’ll be available to buy while the season lasts.

Adriann Ramirez is Head Pastry Chef at Fink’s and a multidisciplinary artist. Alongside baking, Adriann is a dancer, poet and creative, whose work blurs the lines between food and art. Adriann’s style is bold, expressive and deeply seasonal, rooted in the rhythms of the produce they work with.

Here, Adriann shares a method for a seasonal peach pie with guidance on how to get the balance, bake and seasoning just right, using a dusting of Diaspora Co Peni Miris Cinnamon.