We deliver to United States

Unfortunately, due to the overwhelming volume of orders, we are currently unable to accept general orders at this time but we expect to be back later.

Temporary opening times: Tuesday, Thursday and Saturday mornings. | Limited wholesale orders are available here.

Many thanks for your understanding, BakeryBits Team.

Subscribe to our newsletter for offers, recipes and new product alerts

Baking Recipes and Advice

  1. Crop to Crust – The Sequel

    Crop to Crust – The Sequel
    I love that part of our small business at BakeryBits supports and promotes other like-minded businesses. Take British flour mills for example - not just because they produce fantastic tasting flour, but also because buying their flour supports our dwindling stock of working traditional mills, helping to conserve an important part of our history and sustain rural communities. The millers...
  2. Sourdough September PART #1

    Sourdough September PART #1
    Sourdough Special Over the next three weeks we are embracing Sourdough September with a series of newsletters covering questions and answers all related to sourdough. If you would like to send your sourdough query to us by email, send it to vanessa@bakerybits.co.uk. This weekend we will also be hosting a live session on Twitter for your questions that simply can’t...
  3. Back to Basics With Your Banneton

    Back to Basics With Your Banneton
    There is a distinct feeling of autumn in the air and many are rolling up their sleeves to get bread baking again. So what better time to dust off your bannetons and have a sieve through our helpful recap and advice in this week's newsletter? We get fairly regular calls from bakers struggling with their bannetons as I know Vanessa...
  4. Halloween Black Pizza

    Halloween Black Pizza
    Halloween is coming up in a couple of weeks so I thought I'd get our black pizza recipe out to you now so you have time to get the ingredients together - see below. I had an excellent day at the Crop to Crust conference last weekend. It was fascinating to learn more about British growing, milling and baking and...
  5. An International Flavour for your Apples

    An International Flavour for your Apples
    For the first year since planting I have a little glut of apples. It’s taken about 10 years to get this far and I suspect in the years to come I’ll suddenly be up to my neck in them. For now though I don’t want to waste them. Driving around at the moment I notice apples all over the place...
  6. Tibetan Monastery bread

    Tibetan Monastery bread
    I’ve been putting my bees to bed for the winter. Beekeeping always seems to be portrayed as some nostalgic art more at home in a bonnet drama, with permanently blue skies and a bearded monk strolling around a beautifully calm apiary and tons of lovely honey. My experience isn’t quite like that. I’m hoping this is normal. Bees are strange...
  7. Classic Ciabatta and our best August Giveaway Ever!

    Classic Ciabatta and our best August Giveaway Ever!
    Ciabatta is such a classic that you might be forgiven for assuming that it is a very old recipe but a quick Google and I soon found out that it is not old at all...it was first produced in 1976 by a baker from Verona, Francesco Favaron. Favaron named the bread Ciabatta because its shape reminded him of the slipper...
  8. Wrapped-Up Chocolate Loaf

    Wrapped-Up Chocolate Loaf
    The clocks went back at the weekend and we’ve lit the fire. It always seems a bit sad to have the ties with any hope of daylight cut at the end of October. I’ve a friend who disappears off to South Africa for the winter and talks endlessly about Cape Town and the beauty of the coast during the hot...
  9. Stock up on Christmas baking tastes and flavours

    Stock up on Christmas baking tastes and flavours
    Every year at about this time I give up telling everyone that comes within earshot that it is too early to think about Christmas. Certainly it seems that lots are already doing their online Christmas shopping, much to the annoyance of our couriers! Vanessa suggested that we are a bit like Santa Claus and his elves, but I daren’t suggest...
  10. Stick a Stollen in Your Stocking

    Stick a Stollen in Your Stocking
    I love marzipan, always have, always will – don’t leave it in front of me if you want it back! Those that don’t I’ll never understand. As kids we’d make marzipan shapes in a multitude of colours as mine do now. It starts well with the compulsory snowmen and Santas but there is always a rapid descent into swirls and...