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Baking Recipes and Advice

  • Essentials for new bakers

    I get excited when we get a new bit of equipment in. We’ve just had some fermenting jars arrive – lots on these in a week or two although mine will keep me busy this weekend. Sometimes it is good to remember that many of you are quite new to baking bread and, faced with the huge array of baking equipment available, it can be somewhat daunting for a new baker to work out what is really essential to get started. After years of baking in my own kitchen, I’ve learned from experience which equipment I use on a regular...

  • Baker for Happy Toast Bakery

    Job: Baker

    Closing Date: 12-05-2017

    Location: Hedge End

    Remuneration: Good rate of pay based on experience

  • Artisan Baker for Forge Bakehouse

    Job: Artisan Baker

    Closing Date: 20-05-2017

    Location: Sheffield, South Yorkshire

    Remuneration: 17,000-18,500 / bonus scheme / 28 days holiday a year

  • An International flavour?

    Following a recent photo shoot, we’ve lots of new products to share with you over the next weeks. This week, there are 4 new flours from Mulino Marino, from their Italian stone-ground organic rice flour to their 7-grain flour which is one I am keen to try this weekend. With a long weekend coming up I became a little reflective. We’ve been flat out since before Christmas and we have noticed a big increase in our exports (over 60 countries from Brazil to Bhutan). There are several reasons for this, some are quite prosaic such as the fall in the...

  • Artisan Baker for Forge Bakehouse

    Job: Baker

    Location: Totnes, Devon

    Remuneration: Dependent on experience

    Closing date: 10 May 2017

  • Artisan Baker for Waas Bakery

    Job: Artisan Baker

    Location: Walls, Shetland

    Remuneration: Negotiable

    Closing date: 31 May 2017

  • Malty Flapjacks for Snack Emergencies

    Brighter and longer days and we’re all getting outside again. Whether it’s to visit a nearby National Trust house and garden or to get the garden ready for sowing, it’s good to have a snack at the ready – in case of an urgent need for something to nibble. Seeded malted flapjacks, full of oats, and seeds and deliciously gooey maltiness for a quick reward while digging the beds. I have fond memories of sneaking a spoonful of malt extract from the cupboard as a child. It was probably intended for me to have in the first place, but all...

  • Naturally Sweet Hot Cross Buns

    The run-up to Easter is a good time to bake those indulgent treats and this year, we’ve had to wait quite a while as Easter falls late (the first Sunday following the first full moon that follows the Spring equinox, for those that are interested). Anyway, the bakes marking Easter originate from many sources including Christian, Pagan and Jewish among others, and from lots of countries. There should be something for everyone. In previous years, Vanessa has devised a Russian Kulich and Italian Colomba Pasquale. This year, I asked Vanessa to come up with a hot-cross bun variation that, perhaps...

  • Artisan Baker for Tom's Bakery

    Toms Bakery

    Job: Artisan Baker

    Location: Redruth, Cornwall

    Remuneration: £20-25,000

    Closing date: 28 Apr 2017

  • If you can’t beat nettles, eat them.

    There are some oil seed rape flowers just starting to open in the field opposite me. In a week or two, the field will be that fluorescent yellow, quite different from anything else growing in the British countryside. My internal monologue battles itself with contradictory feelings about early spring: elation at the signs of sunshine and warmth, the countryside coming back to life, and downheartedness at the prospect of all those jobs that need to be done that could be ignored over winter, like preparing my beekeeping equipment. I suppose it is the same for most people, but one small...

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