We deliver to United Kingdom

Unfortunately, due to the overwhelming volume of orders, we are currently unable to accept any more at least until tomorrow morning when we will review the situation.

This is the first time we have ever had to take such action, and it is not something we do lightly, but it is the only option that we have left in order to manage the demand the like of which we have never experienced.

Please check here again in 24 hours when hopefully we will be able to re-open our doors.

Many thanks for your understanding, BakeryBits Team

Inspiration

Ingredients and what to do with them

  1. The finest flavours of the world

    The BakeryBits team are always on the lookout for the best baking equipment and ingredients from all corners of the globe. We are pleased to be offering a variety of the world’s finest flavours with the arrival of our two newest product ranges! Following an extremely informative journey discovering the differences between olive oils – the complexities of the flavours...
  2. 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 →
  3. 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.
  4. 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...
  5. Heritage Flour Blended Loaf, 50%

    Heritage Flour Blended Loaf, 50%
    Baking with heritage flours compared with modern varieties can present some interesting challenges which are worth the effort to overcome. Some will, if used as a direct replacement for a modern fluffy white flour will give a denser texture, which of course would have been the norm. However, what they lack in bounce they more than make up for in flavour. To get the best of all worlds you can simply blend a modern strong white flour with a heritage flour of your choice. You will find that the addition of heritage flour brings a delicious flavour and texture to your everyday loaf, and each heritage flour has distinctly different flavour… so go on, try some, we have lots to choose from and you will love the flavour!
  6. Instant Cranberry & Orange Mincemeat

    Instant Cranberry & Orange Mincemeat
    Christmas can be a really busy time, and I’m always grateful for any ideas that help me get everything done without too many late nights or tantrums. So while in a perfect world, we might all be stirring our mincemeat together during November, the truth is we sometimes put things off until the last minute. So here’s a recipe for a really delicious mincemeat that doesn’t have to be made weeks in advance… you can even keep the ingredients in the store cupboard as an insurance policy against the mince pies all running out on Christmas Eve.
  7. Crusty White With Sekowa Spezial Backferment

    Crusty White With Sekowa Spezial Backferment
    The Sekowa Spezial Backferment is an alternative to fast-acting yeasts and to sourdoughs or levains. It is a honey-based ferment very popular in Germany since it gives many of the qualities of sourdough breads without the need to.
  8. Roast Barley Malt Flour Loaf

    Roast Barley Malt Flour Loaf
    This beautifully tasty loaf was made using a standard wholemeal sourdough bread recipe, with a small proportion of RBM flour added which lifted both flavour and colour to produce a delicious loaf that once tasted will be gone.
  9. Malted Caramel Slices

    Malted Caramel Slices
    Caramel slices have never - until now - been high on my list of sweets. Usually the biscuit base is too dry and the rest just sweet and rather tasteless. Not so with these! Muntons gave me a recipe to try using their Spraymalt (dried malt extract, DME) and malt extract in place of some of the sugars and golden syrup in the traditional recipe, in both the base and the caramel, from a staff member there called Patsy. What a transformation. The overtones of Ovaltine/Maltesers makes these really delicious with a much more complex flavour. It has been a job to keep them long enough to grab a photo.