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BakeryBits

  1. How to make Altamura Bread

    How to make Altamura Bread
    We’ve decided on a week’s delay to part 3 of the Sourdough September series. Vanessa tells me that some of the questions asked have taken her off to do some extra research to give a comprehensive reply and she’d like a little longer to do them justice. Anyway, it’ll make the 3rd part all that much better, albeit it in...
  2. Mexican-Style Cornbread

    Mexican-Style Cornbread
    When it gets warm I still want to eat good bread, but I’m less inclined to bake, so I asked Vanessa to come up with a really easy delicious summery bread that we can throw in a bowl, stir, bake then eat. I’ve been after a savoury recipe that shows off the Mulino Marino maize flour, and this is it...
  3. A Taste of the Caribbean for a Wet Weekend

    A Taste of the Caribbean for a Wet Weekend
    The kids are in and out at the moment, looking through the tins in the kitchen for something to graze on before going out somewhere again. That’s teenagers I suppose, although I do like knowing that there is a cake tin that actually has cake in it, waiting for me to get peckish. Summer holidays are busy times for many...
  4. Perfect Polenta Cake

    Perfect Polenta Cake
    Polenta is a golden-yellow Italian cornmeal made from dried, ground maize. It is the kind of flour that people look at, want and often don’t have a clue how to use. Despite being called polenta it is actually cornmeal, it only becomes polenta once it has been cooked. Polenta has been cooked since Roman times, when it was known as...
  5. An Orange Pullman that pulls no punches

    An Orange Pullman that pulls no punches
    This week has left me, like many I think, not quite so sure that I have any understanding of the world – or other people for that matter. Quite disconcerting, isn’t it? Guess where I head at times like this when a little comfort and certainty is needed… The first frosts mean a lack of family volunteers to let the...
  6. Fantastic Farls and How to Make Them

    Fantastic Farls and How to Make Them
    It might be a bit of a stretch to relate potato farls to artisan bread but, I think they make a nice change – and I like them. It does show another use for your Welsh Baking Stone/Griddle though. My dad is from Belfast so I have memories of the occasional homemade farls being fried in butter and slathered in...
  7. Good to see you at the Cake & Bake Show!

    Good to see you at the Cake & Bake Show!
    Thank you for stopping by our stand at this year’s Cake & Bake Show London! It was wonderful to see so many real bread enthusiasts at the show and we were pleased to be able to meet so many of you face-to-face. After months of planning for the Cake and Bake Show and a very long weekend at Earls Court...
  8. Good to see you at the Cake & Bake Show!

    Good to see you at the Cake & Bake Show! Thank you for stopping by our stand at this year’s Cake & Bake Show London! It was wonderful to see so many real bread enthusiasts at the show and we were pleased to be able to meet so many of you face-to-face. After months of planning for the Cake and...