We deliver to United States

Current approximate dispatch time: 8 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.

Baking Recipes and Advice

  1. 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 →
  2. Big Pink Bake Off

    This year Breakthrough Breast Cancer is recruiting an army of bakers to fire up their ovens, hit the kitchen and give breast cancer a good beating in the first ever Great Pink Bake Off. On Friday 18th October, keen bakers are encouraged to gather family, friends and colleagues to bring their home-made treats and ask all who attend for a...
  3. Sourdough September

    We’ve long been supporters of the Real Bread Campaign and were pleased to hear about the launch of its latest campaign, Sourdough September. Throughout September, sourdough lovers across the UK are sharing the delights of the original form of leavened real bread in Britain’s first ever national sourdough celebration. If you haven’t got involved already, there’s still plenty of time...
  4. The Cake & Bake Show

    Cake & Bake logoAfter months of planning and a very long weekend powered by a few too many bruschetta from The Breadtree next door, we are pleased to report our first ever trade show appearance at last week’s Cake & Bake Show London was a triumph! Friday morning started tentatively, heaped with anticipation and the inevitable questions over whether we had brought the right stock with us and how interested visitors would be in our products and story. We needn’t have worried. The weekend started and ended a roaring success – we barely caught a moment to sneak away from our stand to meet our neighbours or spend a few minutes listening to Dan Lepard, Aidan Chapman and Richard Bertinet sharing their expertise! Continue reading →
  5. Your chance to bake with Dan Lepard!

    Dan Lepard - Artisan BakerFollowing his success as a judge on the Great Australian Bake Off, Dan Lepard is back to offer keen bakers his tips and tricks on creating delicious sweet sourdoughs. To make it even sweeter, Dan has kindly teamed up with established food writer and chef, Vanessa Kimbell to offer one lucky BakeryBits customer a place on his one-day-only sweet sourdough course! Continue reading →
  6. Discover the secrets of delicious sourdough with Vanessa Kimbell

    Something of a bread revolution is sweeping the nation, and helping to promote the benefits and importance of real bread is established food writer and qualified baker, Vanessa Kimbell. If you’re after thoughts, inspiration and accessible recipes, Vanessa’s website dedicated to promoting ethical food provides an inspiring read. Continue reading →
  7. Sourdough baker for The Snapery Bakery

    Sourdough baker for The Snapery Bakery

    Job: Sourdough baker

    Closing Date: 21-02-2020

    Location: South Bermondsey

    Remuneration: Depending on experience
  8. Artisan Baker for Leeds Bread Coop

    Artisan Baker for Leeds Bread Coop

    Job: Artisan Baker

    Closing Date: 09-03-2020

    Location: Leeds, UK

    Remuneration: £8.21 an hour (we have a flat wage structure – everyone at Leeds Bread Co-op gets paid the same hourly rate), plus generous holiday entitlement.
  9. Rye crispbread rolls with roasted vegetables, barley and goat’s cheese

    Rye crispbread rolls with roasted vegetables, barley and goat’s cheese
    Back in 2003 when I was writing my sourdough book “The Handmade Loaf” I travelled to Sweden to understand rye crispbreads better and made my way to the organic Roslagsbröd bakery. There, huge dimpled rollers were part of the wheel and belt old-school mechanism used – fascinating to watch in its complex Heath-Robinson ingenuity – as they squished and extruded the sticky grey rye dough into pitted sheets that were cut into rings and baked. The machinery made quick work of a very old home method to turn flour into crispbread that would store for months once dried in front of a fire. At home, a knobbly Kruskavel rolling pin would be used, rolling out a simple rye dough – 200g water, 100g rye sourdough at 1:1, ¾tsp salt, and enough rye flour (say 200g) to make a soft mixture – to be cut into discs. Sometimes today you’ll find them made with a mix of rye and wheat flour, and even with other ingredients added.
  10. Which Yeast is Which?

    Which Yeast is Which?
    There is a wide range of yeast available at BakeryBits. Which one should you choose, what's the difference, how should they be used? Some yeasts are general purpose while others are specifically formulated for a particular job - raising a high-sugar dough sugar as panettone for example. Many versions of yeast have arisen in response to commerical bakery plants that...