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BakeryBits

  1. Heritage Blend Wholemeal from Lammas Fayre

    Heritage Blend Wholemeal from Lammas Fayre
    One of my favourite flours to bake with is the Heritage Blend Wholemeal from Lammas Fayre.  It has bags of valour, with a malty, nutty sweetness to it. I often use about 20% of it in my usual everyday white bread to add texture and flavour. What is Heritage flour? Heritage flour is a somewhat controversial name for varieties of...
  2. Want a pretty loaf?

    Want a pretty loaf?
    Our 1kg brotforms make a super gift.  They are made from compressed wood-fibre and although one might assume that because wood fibre is biodegradable they might be flimsy, they are not.  They are suitable for heavy use and will last for years if cared for correctly.  I love this sunshine design  and it will make the most ordinary of loaves look...
  3. Cumin and Sultana Rolls

    Cumin and Sultana Rolls
    These wonderful bread rolls have deep aromatic Indian toasted cumin combined with plump sweet sultanas. By using the base of the cloche to proof in, you get a lovely flower shape and the salt glaze gives them a beautiful shine. Hydration 66% Example schedule: Preferment 9pm leave in the fridge overnight (otherwise, make 4 hours ahead and leave on worktop...
  4. Sourdough Chestnut, Whisky and Date Christmas Cake

    Sourdough Chestnut, Whisky and Date Christmas Cake
    I love a slice of Christmas cake. It has to be dense, rich and sweet, served with a pot of tea, and packed full of fragrant spices and fruit   I've just baked this cake and the house smells glorious. I love a slice of Christmas cake. It has to be dense, rich and sweet, served with a pot...
  5. Norwegian Boller - Cardamom buns

    Norwegian Boller - Cardamom buns
    Like the croissant is to France, boller are to Norway, although we eat them with coffee at parties and when walking the forests and mountains. They are a milk-based bread, and are lightly sweet and with just a hint of cardamom. Boller are cardamom buns available everywhere in Norway with and without raisins but I have an overwhelming sense...
  6. Roasted Beetroot and Goat's Cheese Pizza

    Roasted Beetroot and Goat's Cheese Pizza
    Like most people, I want to eat pizza on a Friday night with a glass or two, or when I’m too tired to cook and there is nothing I fancy in the fridge, but the time when I most want to eat pizza is most definitely not the time that I want to start making pizza. I think about pizza...
  7. Ben at the Pop Up Café loves the Oblong Covered Baker

    Ben at the Pop Up Café loves the Oblong Covered Baker
    Ben Royston-Bishop of the Pop Up Café in Deal, talks about how he uses the Oblong Baker: I've baked a couple of different types of bread in the oblong covered bakers, one naturally leavened (Tartine) and the other an overnight yeasted - pretty confident you can get great results whatever your style of bread. I used 1.5kg oval cane bannetons...
  8. Lavender & Lemon Cake

    Lavender & Lemon Cake
    Lavender and Lemon cakes in individual panibois are perfect for picnics - this cake has been iced with icing sugar with Blue and red colouring A great get-ahead trick with this cake is to double the recipe and freeze some. It keeps in the freezer beautifully, ready for an impromptu picnic and if you leave the lavender out then...
  9. Alex Gooch's White Spelt Foccacia

    Alex Gooch's White Spelt Foccacia
    Last year saw Alex Gooch win the flatbread category of The World Bread Awards with his roast beetroot and Ragstone focaccia.  So we are delighted to share this recipe from Alex. When I asked Alex what it takes to make a winner he replied,  “great bread takes patience and instinct and I love making bread making, it brings you into...