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Current approximate dispatch time: 7 working days. The huge demand volume at the moment means it is taking longer to dispatch than normal. We are working through all orders strictly in turn - please don't ask us to hurry your order along, it is unfair to everyone else. We're doing our very best for you during these unprecedented times.

Equipment

How to get the best from artisan baking equipment

  1. Christmas is coming!

    Christmas is just around the corner and we have seen our first sleet of the season this morning, here in East Devon. We’ll be sending out pressie ideas over the next weeks as we get closer and to give you early birds some inspiration, don’t forget to take a look at our new baking kits comprising bits and pieces for...
  2. Knead to know

    Chicago Metallic Baking tin With parties and picnics, summer is the perfect time for baking a sweet treat. Here are five of our top tips on achieving the perfect cake: • Coconut works well in fruity muffins and as well as being healthy, lends a lovely fragrance to a cake. Talented cook, Lucy Parissi, shares her recipe for banana muffins using coconut oil on our blog. Continue reading →
  3. Virtual baking with Delia Smith

    Delia Smith Bakeware Gift SetVeteran cooking show presenter, Delia Smith, recently took her recipes into the digital age with the launch of the Delia Online Cookery School. Accompanying the modernised edition of Delia’s famous recipe book, Cakes, the virtual cookery school is packed with recipes and tutorials based on the original techniques. Videos and recipe posts take viewers through a delicious series of lessons covering everything from fruit scones and banana loaves, to Swiss rolls and classic sponges. Continue reading →
  4. New Cutters

    New Cutters
    Beautifully made sharp edged heavy gauge professional cutters We’ve come to the conclusion in the BakeryBits kitchen that anything less than beautifully made isn't worth the money. We've tried all sorts of cutters to find the perfect ones, and what we've discovered are some fabulous quality heavy gauge cutters that have been finished to the highest standard. Of course...
  5. Malted Sourdough Apple Crumble Muffins

    Malted Sourdough Apple Crumble Muffins
    Whether you have an apple tree in your garden or you spot some on offer at the market, it’s been a great year for apples. While I do love apple crumble, my children don’t want to eat it every night, so I’ve come up with an alternative - apple crumble muffins. They are deliciously aromatic, with raisins, cinnamon and that wonderful treacle back note form the dark brown sugar, but it’s the malt combined with unrefreshed sourdough that I think really sets these muffins apart.
  6. Sekowa Malted Rye Loaf

    Sekowa Malted Rye Loaf
    Ingredients: Subtitle: Makes 1 loaf Sekowa Pre-ferment: Mix up 12 hours beforehand 35g Sekowa Special Baking Ferment granules 150g water 22°C 100g Stoate's Organic White flour   Main Dough: 650g water at 28°C Sekowa Preferment (above) 1kg Organic Rye Flour (with a little extra for dusting) 20g Seasalt 20g Roasted Barley Malt 20g Dried Malt Extract Useful Equipment & Ingredients...
  7. 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
  8. Malty Chocolate Fudge Bundt Cake

    Malty Chocolate Fudge Bundt Cake
    A mouthful of a name, worth it though. A chocolate fudge cake made with the addition of some dried malt extract in place of some of the sugar and baked in a Bundt cake pan. Bundt cakes are becoming increasingly popular as even with no or minimal decoration, the finished cake looks great taking on the ring pattern of the mould and helping to ensure even cooking. The Bundt® pan was invented in the US in 1950 by Nordic Ware and by 1960 became the most popular cake pan in the US.
  9. Portuguese Custard Tarts

    Portuguese Custard Tarts
    A recipe courtesy of Vanessa Kimbell which taste fantastic, especially if, like me, you slightly over-bake them like I did as the custard takes on a caramel flavour. You may want to make a double portion of these.
  10. Coffee and a Madeleine

    Coffee and a Madeleine
    Madeleines are a quick and easy egg sponges baked in a special tray that gives each cake a shell shape, perfect to accompany a quiet 10 minutes with freshly ground coffee, perhaps while contemplating diving into town for the next round of Christmas shopping.