We deliver to United States

Newsletters

  1. Big Pink Bake Off

    This year Breakthrough Breast Cancer is recruiting an army of bakers to fire up their ovens, hit the kitchen and give breast cancer a good beating in the first ever Great Pink Bake Off. On Friday 18th October, keen bakers are encouraged to gather family, friends and colleagues to bring their home-made treats and ask all who attend for a...
  2. Sourdough September

    We’ve long been supporters of the Real Bread Campaign and were pleased to hear about the launch of its latest campaign, Sourdough September. Throughout September, sourdough lovers across the UK are sharing the delights of the original form of leavened real bread in Britain’s first ever national sourdough celebration. If you haven’t got involved already, there’s still plenty of time...
  3. The Cake & Bake Show

    Cake & Bake logoAfter months of planning and a very long weekend powered by a few too many bruschetta from The Breadtree next door, we are pleased to report our first ever trade show appearance at last week’s Cake & Bake Show London was a triumph! Friday morning started tentatively, heaped with anticipation and the inevitable questions over whether we had brought the right stock with us and how interested visitors would be in our products and story. We needn’t have worried. The weekend started and ended a roaring success – we barely caught a moment to sneak away from our stand to meet our neighbours or spend a few minutes listening to Dan Lepard, Aidan Chapman and Richard Bertinet sharing their expertise! Continue reading →
  4. Your chance to bake with Dan Lepard!

    Dan Lepard - Artisan BakerFollowing his success as a judge on the Great Australian Bake Off, Dan Lepard is back to offer keen bakers his tips and tricks on creating delicious sweet sourdoughs. To make it even sweeter, Dan has kindly teamed up with established food writer and chef, Vanessa Kimbell to offer one lucky BakeryBits customer a place on his one-day-only sweet sourdough course! Continue reading →
  5. 100% Emmer bread with pumpkin seeds and black barley malt

    100% Emmer bread with pumpkin seeds and black barley malt
    Emmer is the perfect flour when you want a bread with heartiness and body, something finely milled everyday wheat flours never really achieve, as they’re not milled for that purpose. In this month’s Bakery Bits recipe I’ve used Gilchester’s Organic Emmer Flour in a method typically used for 100% rye flour breads, where at least half of the flour is fermented overnight – either using yeast or sourdough – then made into a soft batter-like dough the following day with grated vegetable - say pumpkin or carrot - seeds, more Emmer flour, salt and some dark malt to give it a deep blackish colour. The resulting loaf is firm, packed with flavour and heavily seeded. Slice it thinly as you might with a Scandinavian rye bread, perfect for open-faced smoked salmon sandwiches, or as I’m eating it right now: toasted with some great marmalade.
  6. All-Butter Croissants

    All-Butter Croissants
    This is a three-day adventure to take you towards croissant perfection. Much easier and less effort than classic puff pastry, with much less rolling to do. This recipe only makes 6, but I’d like you to start here, getting your technique as sharp as you can, before you set up making dozens to supply your entire neighbourhood as the local viennoiserie star baker. You can do it, I believe in you, but just practice a little first.
  7. Festive ingredients for a fruit-free Christmas cake

    Festive ingredients for a  fruit-free Christmas cake
    It's the run up to Christmas and we are using all sorts of delicious festive ingredients in our baking. In this weeks Bakery Bits newsletter Vanessa has used orange essence, chestnut flour and cocoa powder to make a delicious dry fruit-free Christmas cake. You can sign up to receive our newsletter and get this, and other delicious recipes, straight into...
  8. Mulino Marino “00” Soffiata - Flour of the Month

    Mulino Marino “00” Soffiata - Flour of the Month
    April’s flour of the Month is Mulino Marino “00” Soffiata. 00 is the one flour that I would never be without.  It’s one of the best basic white flours a baker can have in the cupboard and I use it for everything, and I mean everything.  Bread, pizzas baguettes, brioche, croissants, muffins, cakes, pancakes and ciabatta with a 14 –...
  9. The Cake & Bake Show 2014

    The Cake & Bake Show 2014
    Win one of 5 pairs of Tickets to The Cake and Bake Show Manchester. Continue reading →
  10. The Bakery Bits Baking News

    The Bakery Bits Baking News
    We are almost bursting with news, so although it might be cold and wet and miserable we’re pretty sure that we can get you all through February baking some really super treats, and before you know it we’ll be well on the way to Spring. Continue reading →