We deliver to United States

Unfortunately, due to the overwhelming volume of orders, we are currently unable to accept general orders at this time but we expect to be back later.

Temporary opening times: Tuesday, Thursday and Saturday mornings. | Limited wholesale orders are available here.

Many thanks for your understanding, BakeryBits Team.

Subscribe to our newsletter for offers, recipes and new product alerts

Baking Recipes and Advice

  1. Experienced Baker for Artisan Foods

    Experienced Baker for Artisan Foods

    Job: Experienced Baker

    Closing Date: 21-11-2019

    Location: Walthamstow, London

    Remuneration: from £24,000 per annum
  2. Senior Artisan Baker for Forge Bakehouse

    Senior Artisan Baker for Forge Bakehouse

    Job: Senior Artisan Baker

    Closing Date: 29-11-2019

    Location: Sheffield

    Remuneration: £18,200-£19650 dependent on experience
  3. Full time Baker for Rye Bakery

    Full time Baker for Rye Bakery

    Job: Full time Baker

    Closing Date: 29-11-2019

    Location: Frome

    Remuneration: Starting at £10 p/h - salary negotiable
  4. Assistant Baker for Rye Bakery

    Assistant Baker for Rye Bakery

    Job: Assistant Baker

    Closing Date: 29-11-2019

    Location: Frome

    Remuneration:
  5. Folic Acid for Everyone

    Folic Acid for Everyone
    There is something of an uncharacteristic fervour amongst the milling world. The small-scale artisans producing stone-ground flour around the country are concerned about their very existence, all because of folate (or folic acid vitamin B9). Folic acid is needed by us all for cell maintenance but is especially important for pre-pregnancy and pregnant women in order to reduce the chances...
  6. Mexican-Style Cornbread

    Mexican-Style Cornbread
    When it gets warm I still want to eat good bread, but I’m less inclined to bake, so I asked Vanessa to come up with a really easy delicious summery bread that we can throw in a bowl, stir, bake then eat. I’ve been after a savoury recipe that shows off the Mulino Marino maize flour, and this is it...
  7. A Taste of the Caribbean for a Wet Weekend

    A Taste of the Caribbean for a Wet Weekend
    The kids are in and out at the moment, looking through the tins in the kitchen for something to graze on before going out somewhere again. That’s teenagers I suppose, although I do like knowing that there is a cake tin that actually has cake in it, waiting for me to get peckish. Summer holidays are busy times for many...
  8. Perfect Polenta Cake

    Perfect Polenta Cake
    Polenta is a golden-yellow Italian cornmeal made from dried, ground maize. It is the kind of flour that people look at, want and often don’t have a clue how to use. Despite being called polenta it is actually cornmeal, it only becomes polenta once it has been cooked. Polenta has been cooked since Roman times, when it was known as...
  9. An Orange Pullman that pulls no punches

    An Orange Pullman that pulls no punches
    This week has left me, like many I think, not quite so sure that I have any understanding of the world – or other people for that matter. Quite disconcerting, isn’t it? Guess where I head at times like this when a little comfort and certainty is needed… The first frosts mean a lack of family volunteers to let the...
  10. Fantastic Farls and How to Make Them

    Fantastic Farls and How to Make Them
    It might be a bit of a stretch to relate potato farls to artisan bread but, I think they make a nice change – and I like them. It does show another use for your Welsh Baking Stone/Griddle though. My dad is from Belfast so I have memories of the occasional homemade farls being fried in butter and slathered in...