Darryn is now with BakeryBits after spending 22 years living in Scandinavia, based in Copenhagen. A lifelong interest in cooking and baking was developed at a young age helping out at home while both parents ran their own business from home.
Darryn has been vegetarian for over 40 years now and because of this he has developed an interest in experimenting with baking and cooking to get new and exciting flavours and textures. Growing up and travelling, it was hard to find any interesting vegetarian food, so making it himself was the only option...not only that but he grows his own produce both when in Copenhagen and now in Somerset.
Darryn worked in great cook shops for 12 years in Denmark where he dealt with everyone from Michelin star chefs to enthusiastic kids learning to cook. He found BakeryBits while searching for fresh yeast and quickly became a regular customer, in fact he popped by so often to pick up some ingredients he ended up working there.
He has lots of recipes and experiences to share and really enjoys helping out anyone who wants to improve their baking.
Purple Heart Sourdough Discard Crackers
These crackers started life as a “use up the discard” bake… and very quickly became something I needed to have a stock of, for those cheese and cracker moments when you don’t fancy cooking.
Made with blue masa flour, they end up with a beautiful natural purple hue and a subtle corn flavour that sits somewhere between a tortilla ... Read more
Folic Acid & Flour: What Bakers Need to Know
You may have noticed something new appearing on flour bags recently, namely folic acid. Although it won’t become a legal requirement until December 2026, many UK millers have already begun including it, so bakers are starting to see “folic acid” listed among the fortification ingredients.
If you’re wondering why it’s ... Read more
Big Puffy Yorkshire Puddings
Crisp Edges, Chewy Centres, Pure Joy.
I’ve taken a classic recipe and given it the BakeryBits treatment using golden rapeseed oil, beautiful French T65 flour and baked in a USA Pan tin so they rise like a sourdough starter on its best behaviour.
Crisp edges, satisfyingly chewy centres they’re everything you want from a Yorkshire, just… ... Read more
Honey–Glazed Carrots & Parsnips
A ridiculously easy side dish that looks like you've made an effort.
Looking to win “Best Supporting Veg” this Christmas (or for any Sunday roast)?These sticky, sweet-and-spicy honey–glazed carrots & parsnips are your shortcut to side–dish stardom.
(The hot honey was tempered by the sweetness of the veg but if you ... Read more
Gloriously Golden Roast Potatoes
Crisp, golden and the true stars of the roast, I’ve always had a soft spot for crispy, crunchy (yet fluffy on the inside) roast potatoes.
These are exactly that, helped along with a couple of golden ingredients to make them shine.
If I'm going to be busy concentrating on something fancy for a roast dinner or Christmas mealtime, I like to make some in ... Read more
Bready or Not: Spooky Sandwiches for Halloween!
We’ve been raising the dead (and our dough) to bring you some frightfully fun baking ideas that’ll make your kids smile when they open their lunchbox this Halloween.
Using our Simple Yeasted Loaf recipe we added a ghoulish twist, a heaped teaspoon of Farina di Carbone to turn our loaf jet black and perfect for spooky creations.
We ... Read more
BOOgasse Bread!
From the misty hills of southern France comes Fougasse, traditionally baked into beautiful leaf shapes for tearing and sharing. But this Halloween, we’re putting a spooky twist on the classic by shaping our Boogasse breads into ghostly figures and haunted faces instead of leaves.
Our Boogasse swaps olive oil for golden British rapeseed oil, adding a sunny, home-grown ... Read more
Fougasse
Fougasse hails from the south of France, where it’s baked into beautiful leaf shapes and served warm alongside meals often with a good glug of olive oil and a glass of wine (or two). Traditionally Fougasse was used by bakers to test their oven’s heat (baking a small amount of dough before baking larger breads), fougasse has now grown into a rustic leaf shaped favourite ... Read more
The Easiest Flatbreads
Yoghurt flatbreads in a jiffy!
This is one of the simplest bread recipes you will find and perfect for kids or beginners but also seasoned bakers.
These flatbreads take barely any time to prepare or cook, making them ideal for an impromptu picnic or unexpected guests.
They’re also infinitely customisable, so you’ll never get bored of making (or eating) ... Read more
A Beginner’s Guide to Sourdough Starter
A healthy sourdough starter is your passageway to a well-risen, flavourful loaf. Keep it fed and watered, and you’ll be well on your way to success. Here are our suggestions and top tips to achieve this.
What is my starter made from?
Your starter is made from just flour and water, which goes through a cycle of natural bacteria and yeast feeding ... Read more
