The Baker's Blog

Sweetheart Sandwiches – Jam-Filled Biscuits I’ve always wondered just how easy it is to make this well-loved biscuit at home and I’m here to tell you, it’s very easy. When they’re homemade they taste even more special (although that comes as no surprise). These Sweetheart Sandwiches are made from a crisp, buttery biscuit base, similar to shortbread, sandwiched ... Read more

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

Bundtlette Marble Cakes | Vanilla & Chocolate Swirls These bundtlette marble cakes are little bites of comfort, with melt in your mouth, soft sponge, swirled with rich chocolate and finished simply. They’re easy to make, beautifully patterned and perfect for sharing, gifting, or enjoying with a cup of tea! If you haven’t baked with a Nordic Ware Bundt tin before, they’re ... Read more

Chocolate Yule Log (Bûche de Noël)  This Yule log is a little something sweet, not calling for a long list of ingredients, or long baking times, a quick simple recipe to make something delicious. The cream is light and airy, the sponge soft and fluffy, while the ganache is smooth, rich and moreish! A few key pointers: yes, there’s no flour! This recipe relies entirely on ... Read more

10K! Oat & Buckwheat Ginger Traybake To Celebrate ten thousand followers on our Instagram account, we wanted a nice large cake to play with decoration, so it had to be a traybake and I wanted it to have a dark base to contrast with the white icing.  So here we have it, a light, airy, full of flavour and texture, Oat & Buckwheat Ginger Traybake!  The Oat and Buckwheat flours ... 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

Pandoro translates as ‘golden bread’ (pan d’oro), and its 18th century origins were as a delicacy for the Venetian aristocracy; with its refined flour and enriched dough, the common people could only dream of what it tasted like. They store well, and make impressive yet relatively inexpensive gifts with very little packaging. You will need our special BakeryBits Pandoro tin, ... Read more