Bara Menyn is how you say "bread & butter" in Welsh and also the name of the small family bakehouse that is hidden down a side street in the town of Cardigan in West Wales.
We managed to squeeze some time out of the very busy and multi-talented Jack Smylie Wild for an interview and insight into his baking life.
Bara Menyn croissant - a work of art!
Bara Menyn which was ... Read more...
We came up with this idea as a way to re-use leftover croissants years ago when I had a café attached to the bakehouse, and it’s real comfort food – a perfect dessert for these chilly, last days of winter. Because it’s made with croissants and baked on parchment, there’s no additional butter (normally used to grease-proof the dish); but rest assured, this is still ... Read more...
Tear and share brioche with a pesto and cheesy filling
Having a soft and sumptuous, comforting and tasty brioche that is stuffed with cheese and pesto is a marvellous thing, but to share it is even better.
This is a great way to use up any odd bits of cheese that are knocking about in the fridge. This recipe is with pesto but you could just as easily use tapenade, semi dried tomatoes, Marmite or... Read more...
A Guide To Our Specialist Sugars
Using specialist ingredients can set your bakes apart and make your job easier. Knowing exactly which specific ingredient you want is something we want to help you with, so we have compiled a list of our specialist sugars together their uses, to help you choose the right sized sugar that you need. You can also find related recipes below and in each product listing... Read more...
Welcome to my BakeryBits Christmas 2023 gift guide. Whether you are looking for fabulous festive gifts to get your star baker yearning to switch on the oven or are after pocket-friendly perfect parcels as stocking fillers, I have compiled two lists to inspire you or your gift giver this year selected from our range. I've been a keen home baker for decades and have spent 20 years working in the ... Read more...
What exactly is a Mendiant?
Mendiants have quirky roots in France from the Middle Ages. They were part of the Provençal tradition with toppings denoting the original robes of the four Mendicant order of friars. Today they are a well-loved tradition in many a French household and if you try making these they could be a firm favourite in yours. They are commonly eaten over the Christmas period so ... Read more...
This soup pairs perfectly with our Pumpkin Bread recipe or works well as a stand alone for whatever bread you have to hand to mop up the last remnants from the bowl after eating.
I like to experiment with different types of pumpkins as they give different results. Some of my favourites are Crown Prince, Turban, Butternut and the Hubbards, both Golden and Blue.
These all have different taste ... Read more...
Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about.
I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter.
While pumpkin soup making I had some leftover roasted pumpkin chunks which I added to a simple bread recipe and ... Read more...
You’ve got the right flour, spent time mixing it, shaped it correctly, and the rise looks good, then you try slashing the loaf with a knife and it drags and looks ugly. Well, we’re here to help you avoid that and finish your loaf as well as you started it.
BakeryBits was the first UK company to offer French dough slashing blades for sale in the UK to the public, and since then ... Read more...
Finnish shortbreads are not actually Finnish! Now that's out of the way they are shortbreads and 100% tasty.
The Danes say they invented these traditional Christmas biscuits and call them Finnish bread (Finskbrød in Danish) where as the Swedes maintain that they invented these tasty Yuletide treats and call them Finnish sticks (Finska pinnar in Swedish). The Finns could not give a hoot, ... Read more...