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Newsletters

  • The Bakers Secret ingredient

    Diax doesn’t look much – just an off-white flour. But there is more to it than meets the eye: it is a really effective natural improver for all your bread recipes. Used in tiny amounts, it breathes extra life into your dough. Read all about about it below. Have you ever wondered why you can’t quite get the same bread as the professional bakers? Most mass-produced bread is riddled with chemical...

  • Holey Grail: 5 tips for bolder bubbles in your crumb

    If your baking journey has been anything like mine, you’ll have an automatic reverential intake of breath when Dan Lepard is mentioned. The artisan baker’s artisan baker, he is seen around the world as one of the very best. For me there is more though. There are lots of good, even excellent bakers around but Dan is able to articulate his approach to baking bread in a way that most others cannot. Little did I know that more than 12 years since my wife bought me a copy of my now slightly battered The Handmade Loaf that I would...

  • Tiggers don’t like honey, but we do!

      Next week is “National Honey Week” and although my bees have been tucked up for the winter, in fairness I am not sure they would care too much to wave the flag for honey. Honey is just another jar on the supermarket shelf, isn’t it? It is very easy, as with most foods, to take it for granted. Actually, beekeeping is a very time consuming business that Man is making evermore difficult through the transportation of diseases and pests around the globe and through the spraying of cocktails of chemicals to keep our crops healthy but...

  • Show me the Milling

    The farmer next door is turning his fields brown as he ploughs this year’s stubble into the ground and sows its winter wheat and other cereals. From the farmers I have spoken to, many have had a poor cereal harvest in the UK since, after a promising spring, we had a long, damp August where it was difficult to harvest the ripe grain. Others though – especially those using multi-strain crops like John Letts, does reasonably well no matter what the weather – just as they did in the Middle Ages. ...

  • Just Popping to the Deli

    We’re busy at the moment, with a new front page which I hope you will like and a whole new section in our shop, the BakeryBits Deli. It’s small at the moment but promises to be a really fast developing corner. The BakeryBits Deli is a special area just for small artisan producers of lovely food and things not otherwise available – unless you knock on their respective doors. I think it is a really exciting way to find out about some of the thousands of highly skilled but small-scale producers out there. Pomora Olive...

  • Get Ready… A New Season Awaits.

    Just back from camping this long weekend to squeeze the last drop out of the summer (such as it has been). Hopefully you too have made the most of it? The downside is that I’m about 6 weeks late taking the honey crop from my bees. As is often the case with bees, in early summer there may be burgeoning honey stocks but, with a mostly dismal summer, the promised haul can quickly turn to starvation as, it seems, ever more frequently, they have to eat their winter stores in the summer just to survive…but I am optimistic this year...

  • Get a Free Noble Baking Case

    The wooden baskets from Panibois, already popular all over France for baked goods are rapidly becoming a common sight in the UK. Used by high-end food retailers and good farm shops, they are ideal not only for baked foods but for quality ready-made meals and display. They have the right look for farm shops and meet the rising expectation for minimised packaging. We’ve had customers using them for mini panettone and for a snack holder at a fancy wedding. Made from thinly sliced, sustainably grown European timbers, the baskets come in all sorts of shapes and sizes. I...

  • Panettone doughnuts, yes please!

    I really like this recipe, it is one from the talented Angus McCaig, head chef of The Holt restaurant in Honiton - not far away from us. Not only an excellent chef, he is a very creative baker making all kinds of interesting breads with unusual ingredients such as kombucha (fermented tea) and smoked malted wheat flakes. While this recipe is absolutely delicious and a firm favourite at home, it is the indulgent variation that really appeals to me. Panettone flavour doughnuts, yum. They are lighter than the average doughnut and are delicious. We have an offer open...

  • Our gift to you – organic fresh yeast

    We’ve quite a dedicated following for the Bioreal® fresh organic yeast from Agrano, many seem to love it as much as we do. Use twice the weight of fresh yeast for dried in any recipe. This fresh organic yeast is made using only the best organic ingredients including organic grain and sunflower oils. What’s more it tastes good and lasts very well in the fridge. Don’t miss out - Free Fresh Yeast! So, we thought it would be a good idea to let you try some. To get a cube of fresh yeast FREE, just place your order...

  • Heritage flour is the latest thing

    One thing we’re often asked by customers is how to best use the Lammas Fayre heritage flours. Given the current interest in heritage grains, it’s not surprising and we’re keen to help out with ideas and recipes. Some bakers it seems, are a little nervous about using these flours. It is understandable that they are worried that ancient wheat varieties might be more challenging to work with and some customers have voiced concerns that this kind of flour may not give good results when used for modern recipes. I can honestly...

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