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Please note: due to increasing demand, standard delivery is taking roughly 7 working days.

Competitions & offers

  1. Dan Lepard shares his sourdough secrets

    Earlier this year we ran an exclusive competition for one lucky baker to win a place on Dan Lepard’s Sweet Sourdough Bread & Cakes course hosted by Juniper & Rose Kitchen Garden School in October. Dan taught the group of keen bread bakers some original and delicious sourdough recipes including chocolate sourdough cakes, fruit focaccias and fruity sourdough loaves. Sweet...
  2. Discover the Secrets of Delicious Sourdough

    Discover the Secrets of Delicious Sourdough
      Vanessa Kimbell has a place on one of her sourdough bread baking courses up for grabs! Something of a bread revolution is sweeping the nation, and helping to promote the benefits and importance of real bread is established food writer and qualified chef, Vanessa Kimbell. If you’re after thoughts, inspiration and accessible recipes, Vanessa’s Sourdough Course dedicated to promoting ethical food...
  3. Introducing the finest Italian flour

    Finest Italian Flour ProducersDelicious artisan bread starts with quality flour and we’re pleased to announce the arrival of Italy’s finest range of flours from Mulino Marino here at BakeryBits. Continue reading →
  4. 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...
  5. 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...
  6. 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 →
  7. Discover the secrets of delicious sourdough with Vanessa Kimbell

    Something of a bread revolution is sweeping the nation, and helping to promote the benefits and importance of real bread is established food writer and qualified baker, Vanessa Kimbell. If you’re after thoughts, inspiration and accessible recipes, Vanessa’s website dedicated to promoting ethical food provides an inspiring read. Continue reading →
  8. How to use Bakers' Percentages

    The recipes that most of us are familiar with use specific weights of flour, leaven, salt etc in grams, teaspoons, tablespoons, cups or ounces. But what if you would like to make the recipe a little larger, or a lot larger? Doubling or trebling a recipe using mental arithmetic is usually easy enough but can lead to very annoying mistakes (at least, in my experience!). Making an odd proportion of the original recipe, say 3/4 or 2.5 times is much more prone to error. Read More
  9. First Honey of the Year!

    Just sharing some of our excitement at Croakham Farm with our first honey of the year - 76lb - the first for 3 years as we've had no summer for ages so we're happy with that. The farm next door has been good enough to plant lots of Oil Seed Rape - great for bees and bad for hay-fever... Read More
  10. Is This Normal, Doctor?

    No, not laid by the metal chicken but by a free-range ex-battery hen. We've had lots of odd shapes, huge and almost square eggs but none the size of a walnut. Not even a mouthful! Poor hen must be protesting at the wild wind and rain today. She probably still squawked as loudly as ever when she laid it though.