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Newsletters

  • Gilchester's Grain

    Brrrr, following our warehouse getting steadily colder day-by-day over the last week, on Thursday we had to admit defeat and close for a couple of days. The red weather warning was the final straw and the closure a first in 10 years. It is very pretty though, here in Devon, the frozen rain on the trees are especially attractive - although an inch of solid ice across the road makes it tricky to move about. All collections and deliveries have been suspended. The good news is that we should be back to normal after the weekend. Bille and Andrew...

  • THE SOURDOUGH SCHOOL BOOK

    by Vanessa Kimbell. Published by Kyle Books. Photography by Nassima Rothacker. Many of you have known Vanessa from writing the recipes and doing our photos for us. I met Vanessa about 7 years ago just as she began teaching at the Sourdough School. I remember us chatting about a recipe and before I knew it I’d asked if she would write it up to share with our customers. She had already got her first book underway and is now an award-winning author and occasional BBC Radio 4 Food Programme contributor. Vanessa also teaches the RCGP (Royal College of General Practitioners...

  • A Taste for the Rule of Law

    Every now and again, John Letts of the Lammas Fayre range of heritage flours and I chew the cud over a virtual beer. The conversation runs away ranging wildly from the definition of the term “heritage” which John thinks should be at least pre 1st World War where many think the 1970s is early enough, through to putting the world to rights - just like any good pub conversation. We solve lots of the world's problems that way. John is a fountain of ideas and once we touch on something that fires his imagination, he is off with idea after...

  • Don’t Suffer Ropey Bread

    The warm weather is lovely, or at least, I think it is. The garden doesn’t really agree: peas have panicked and courgettes are a bit sad. The promised storms and heavy rain haven’t materialised yet, at least, not in the southwest. The results for UK cereals is that rye harvest is ahead and looking really good compared to the disaster of last year. Wheat is turning golden in the fields already and the protein levels will be really high, but as John Letts has explained to me, UK (Lincolnshire specifically) usually has the highest yielding wheat in the world due...

  • French Flour from Foricher

    I’m delighted to be able to introduce you to a new range of flour from the French mill, Foricher. I’ve been looking for a really good quality French flour to stock for some years now, but finding the right one has proved to be somewhat difficult. It wasn’t that there was a lack of choice, more a case of ensuring that it was one that fitted with our ethos of delivering ingredients that go above and beyond. The flour from Foricher Les Moulins definitely meets these requirements. The mills have been producing high quality flours since 1997, when Yvon Foricher...

  • 'The bread in your hands is the body of the cosmos'

    (Thich Nhat Hahn) It was a real pleasure give Heritage Harvest’s John Letts some moral support at the BBC Food & Farming Awards on Wednesday. Heritage Harvest was a finalist for The Farming Today Future Food Award. With Sheila Dillon hosting the evening, the variety of small enterprises whittled down from thousands of nominations to a few finalists picked out for their outstanding contributions to the food industry was humbling. From a small business developing driverless tractors (who won John’s category) to Rose Dakuo who cooks for her refugee supper club, the finalists...

  • Heart Cross Buns

    I bumped into the ball of energy that is baker Michael Hanson a few years ago, and have seen him many times since, always wearing his trademark hat. With a strong ethical bent, Michael has been planning a social enterprise to funnel the profits from the sale of his blends of heritage flour grown and milled in England to worthy causes. I’m delighted to let you know that Michael has Bread For Life up and running now and we’ve got the range of his flours for you to try. Even better, we’ve a guest article from Michael this week, introducing...

  • A feast fit for Santa…

    Christmas is just about here and the cold certainly is so what better way to welcome mid-winter by warming up the oven and wrapping yourself in some festive baking. Here's a seasonal selection of recipes that we think will go down well with the family, your guests and, if there’s any left, the man himself! Indulging festive breakfasts, dinner party treats and all the perfect accompaniments to the cheese board and leftovers you could wish for. The onion bread is a particular favourite. If you are still looking for gift ideas be sure to check out our Christmas...

  • Get Christmas Wrapped Up

    It’s beginning to feel a lot like Christmas here at BakeryBits. We’re working flat out, making sure all the orders are dispatched in time for your festive baking. The office is starting to look like Santa’s grotto, stacked with parcels packed up and ready for posting. We’ve lots of new products coming up in the next few weeks, but one I thought you might want to know about now as it won’t really wait is our new panettone hangers – for holding you cooling panettone upside down to prevent it from sinking. I hope to bring you lots of...

  • 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...

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