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A wealth of recipes from BakeryBits showing how to make all manner of breads using yeast or sourdough and how to get the most of our equipment and ingredients.

  1. The Chicago Metallic Range.

    The Chicago Metallic Range.
    It used to be that you only get an “oo” with Typoo. (For those of us old enough to remember that), but when people pick up a Chicago Metallic tin the most common reaction is quite literally an oo. What you can see online when you look at photographs is a clean design, with a super gun metal finish, but...
  2. Traditional Brownie, courtesy Hummingbird Bakery Cookbook

    Traditional Brownie, courtesy Hummingbird Bakery Cookbook
    Traditional brownies must be chewy, chocolatey and dense. Many other brownie recipes seen outside the USA are not really brownies! We don’t put nuts in this traditional recipe, but you can add walnuts or pecan nuts if you like. These brownies are so popular in London, we sell several trays every day. For chocolate overload, you can put chocolate chips...
  3. Key Lime Pie, courtesy Hummingbird Bakery Cookbook

    Key Lime Pie, courtesy Hummingbird Bakery Cookbook
    We don’t use any food colouring in our lime filling, just a bit of lime zest. Our Key Lime Pie is topped with a mound of freshly whipped cream, but you can use the same meringue as the Lemon Meringue Pie (see pages 81–82). 8 egg yolks 2 x 397g tins condensed milk Freshly squeezed juice and grated zest of...
  4. Flower Pot Brioche

    Flower Pot Brioche
    Not everyone has a fluted brioche mould, but most can beg or borrow a couple of terracotta pots when making a first attempt at this soft-hearted bread that is fragrant with butter – the flute shape of a flower pot is just the job. Tips for success: this is not a recipe to attempt without a stand mixer or very...
  5. Vanessa Kimbell's Friday Night Sourdough

    Vanessa Kimbell's Friday Night Sourdough
     This is my standard overnight loaf that I teach beginners. It has the same 68% hydration we use in the village bakery, but has the long slow prove that is classically from San Francisco.  Feel free to add another 20g of water to get a bigger crumb if you are confident in handling a wetter dough. As any Frenchman will...
  6. Rosemary & Honey Cakes

    Rosemary & Honey Cakes
    A not-so-sweet but very delicious cake to bake in a square tray, then cut and paint each little cake with honey and lemon glaze. I use a strong-scented honey, like heather or lavender honey for flavour, which is even better accentuated with the aroma of rosemary. Makes 16 squares Equipment 20cm/8-inch square cake tin, 5cm/2 inches deep, with loose base...
  7. Artisan Baker for The Breadwinner

    Artisan Baker for The Breadwinner

    Job: Artisan Baker

    Closing Date: 31-12-2019

    Location: Reydon

    Remuneration: £10.00 per hour
  8. Pandoro Recipe, a Cake for Christmas

    Pandoro Recipe by Vanessa Kimbell Pandoro Recipe Serves: 8 per Pandoro; makes 2 Prep time: 24 hours; overnight, plus 1½ hours work over the course of 8 – 9 hours. Cooking time: 45-50 minutes Equipment:  Stand mixer, kitchen thermometer, 2 x 750g Pandoro tins, 1 bowl plus 2 mixing bowls Step 1 (Starter): 1 20ml tbsp sourdough starter 100ml water 70g Mulino Marino Manitoba Flour Step 2 (Sponge): 80g tepid water (31-33ºC) 8g Saf-Gold instant osmotolerant yeast 1 medium free range egg, 20g Fairtrade caster sugar 60g Mulino Marino Manitoba flour Step 3 (First Dough): 25g tepid water (31-33ºC) 3g Saf-Gold instant osmotolerant yeast 1 medium free range egg, plus 1 extra egg yolk 40g Fairtrade caster sugar 40g unsalted butter, softened 200g Mulino Marino Manitoba flour Step 4 (Second Dough): 4 medium free range eggs 200g Fairtrade caster sugar 1 tsp fine sea salt 1 tsp Ndali Fairtrade vanilla powder 2 tbsp Arancio extra Calabria orange essence (or orange extract) 200g unsalted butter, melted (still slightly warm from melting) 330g Mulino Marino Manitoba flour plus: unsalted butter for the tins icing sugar, finely sifted, to serve Useful Equipment: Recommended Equipment for the recipe - Pandoro tins Pandoro tins Buy Now Vanessa Kimbell portrait A recipe by Vanessa Kimbell. We challenged Vanessa Kimbell to come up with a Pandoro recipe in time for Christmas that would be achievable and reliable - if a little more challenging than our usual recipes. She has come up trumps with a delightfully light cake that does use your sourdough starter for that authentic, complex flavour. Continue reading →
  9. Panettone Recipe - tricky but reliable

    Panettone Recipe - tricky but reliable
    Another recipe from our resident expert, Vanessa Kimbell. Vanessa has come up with an exhaustively tested recipe that although quite challenging is an achievable version of panettone that you will love to eat and impress your friends and family. You can get all the ingredients and the panettone cases needed (except for the basic larder ingredients) in our BakeryBits Panettone Kit. If you need a sourdough starter, then add our San Francisco starter.
  10. Practically Perfect Pullman (13 inch pan)

    Practically Perfect Pullman (13 inch pan)
    After many requests, here is our simple recipe for a very soft white loaf which is excellent for packed lunches. It is certainly seems to make a popular change with the children from the more usual sourdough loaves that they have to suffer! I suppose that we could all do with light and fluffy once in a while.