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Get Ready… A New Season Awaits.

Just back from camping this long weekend to squeeze the last drop out of the summer (such as it has been). Hopefully you too have made the most of it? The downside is that I’m about 6 weeks late taking the honey crop from my bees. As is often the case with bees, in early summer there may be burgeoning honey stocks but, with a mostly dismal summer, the promised haul can quickly turn to starvation as, it seems, ever more frequently, they have to eat their winter stores in the summer just to survive…but I am optimistic this year. (Don’t worry about the bees in the winter; they are fed with gallon upon gallon of sugar syrup to keep them happy over Christmas).

The end of August signals the start of another series of Great British Bake Off. This feels like the start of the Baking New Year: time to get baking again to top up your supplies. It will be interesting to see how this one goes – look out for some of our equipment and ingredients in use this series…tell us what you spot!

We receive lots of samples over the year and something that we have at the moment is a couple of 16kg bags of plain flour. Do you know of a good home for them? Send us an email.

We’ve been really busy preparing for the baking new year with a rather special Deli section coming very shortly where we will be featuring the very best equipment and ingredients from small, independent producers. Look out for it in the coming weeks, the quality of the products is amazing.

It will be interesting to see how this year’s flour harvest has gone. Several have said that the rye may be short following the wet August, preventing much of it being harvested on time – it suffers if left too long. John at Lammas Fayre though says that he has had excellent crops this year – maybe more weight to his "landrace" philosophy where many varieties and crosses are grown together so that whatever the weather, there will be a decent harvest… there is also a rumour that we might be getting a whole new selection of organic artisan flour to compliment our extensive range… watch this space.


Mulino Marino “00” Soffiata Flour | from £2.75

Type "00" flour from strong organic wheat suitable for ciabatta, baguettes, brioches, croissants and as a general bread flour.

Gilchester Organic Wholemeal Flour | from £2.70

Gilchester Organic 100% Wholemeal flour from heritage wheat, milled finely for excellent rising properties, crumb and flavour.

Lammas Fayre Medieval Peasant’s Blend Flour | from £4.20

A very special flour from Lammas Fayre, this authentic Medieval blend of flour has been produced from the same cereals, peas and broadbeans as those grown and eaten by peasants in the medieval period of Britain.

Do you have a sourdough question for Vanessa? Send it to us and the best ones will appear in our next postbag edition and receive a dough whisk.

Suggestion Box

Are we missing something? An usual flour, a particular tin, or a special piece of equipment you’d like to see on our shelves? Let us know and if we decide to stock it, you will receive the very first one of the item you suggest.


Artisan Bakers with Pastry Experience wanted for Expanding Bakery/Cafe in Oxfordshire for The Old Farmhouse Bakery

A Real Bread Bakery based in Oxfordshire, established 35 years, we are expanding. We'll shortly be moving into a beautiful purpose built oak-framed building and will be opening a café alongside the bakery.

Artisan head baker for Two Magpies bakery

We are located on the beautiful Suffolk coast in a small town called Southwold. We are an award winning bakery specialising in long fermented breads, viennoiserie and cakes/pastry. We have a small cafe (16 covers) and a busy shop.

Artisan Baker for East Avenue Bakehouse

We have a small bakery and restaurant in Liverpool city centre. We produce mainly for our own rack and customers but also have a small wholesale operation. Small team working together with chef's and service staff.

Artisan Baker for The Bakehouse at 124
Tonbridge, Kent

The Bakehouse is a bakery, coffee shop and café. We are supporters of the Real Bread Campaign and as such Sourdough is our strong focus together with long fermentation of our other products. We also make all vennoiserie onsite and the bakery is open plan allowing customers to see the bread being made from start to finish.

What you are baking

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