BakeryBits

BakeryBits Baking bread the artisan way. At BakeryBits you will find all you need to start or indulge your passion for real baking!

Now officially a Certified B Corporation!

BOOgasse! 👻A little fright, a little flour and a whole lot of fun!We've given traditional French fougasse a spooky twist...
22/10/2026

BOOgasse! 👻

A little fright, a little flour and a whole lot of fun!
We've given traditional French fougasse a spooky twist, with a few creative cuts turning this lovely bread into something rather ghostly.
A fun one to bake this Halloween and just as delicious for tearing apart and dipping in soup.

Fancy giving it a go? Find the recipe on our website.

20/10/2026

A little toasting goes a long way!

Darryn's been baking with spelt flour and spelt flakes, both from our friends at Rolle Mühle mill in Germany.

His little trick? Toasting the spelt flakes before adding them to the dough, bringing out their lovely nutty flavour and adding even more depth to the finished loaf.

Sometimes it's the smallest steps that make the biggest difference to your bread!

Have you tried baking with spelt?

Gathering together to make delicious fresh pasta for dinner! Recipe now live Using a mix of two of our pasta flours:- Ro...
18/10/2026

Gathering together to make delicious fresh pasta for dinner!
Recipe now live

Using a mix of two of our pasta flours:
- Rolle Mühle Organic Pasta (Nudelmehl) Flour
- Molino Bongermino Remilled Semola "Senatore Cappelli"

And having a little fun with our new pasta tools to shape, seal and cut!

16/10/2026

Shaping a sourdough tin loaf in the autumn sunshine ☀️🍂

Enjoying gentle shadows and lovely, wobbly, relaxed dough!
Happy weekend of baking, everyone!

14/10/2026

Getting into the spirit of Bread Week and keeping the dough nice and cosy in the Brod & Taylor Folding Proofer.
Proof that a little warmth goes a long way!

NEW NEW NEW 🎉 The Pasta Collection has arrived!From cutters and stamps to drying racks and gnocchi tools, we’ve brought ...
10/10/2026

NEW NEW NEW 🎉 The Pasta Collection has arrived!
From cutters and stamps to drying racks and gnocchi tools, we’ve brought together everything you need for making pasta at home.
Roll, cut, shape and dry, then get cooking.
Shop the new Pasta Collection via the link in bio.

04/10/2026

Same dough, two different shaping methods for an oval loaf, both building tension and helping the loaf hold its shape during proving.

One is heading into a 1kg smooth brotform, the other into a 1kg waffle brotform.

Hello, autumn 🍂Apple and blackberry season feels like a pretty good reason to turn the oven on.Juicy fruit, a soft cake ...
02/10/2026

Hello, autumn 🍂

Apple and blackberry season feels like a pretty good reason to turn the oven on.
Juicy fruit, a soft cake and those slightly jammy edges, simple seasonal baking at its best.

What’s the first bake that makes it feel like autumn for you?

30/09/2026

One of those very satisfying stages of bread making…

From mixing bowl to dough box, a good stretch, coil folds, then out onto the bench.

A dough box is really handy for this stage, giving the dough room to spread out and relax, while the lid keeps it covered between folds.

It’s not the neatest stage, but watching the dough strengthen and change as it rests is one of the best bits.

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Wellington

Opening Hours

Monday 9am - 5:30pm
Tuesday 9am - 5:30pm
Wednesday 9am - 5:30pm
Thursday 9am - 5:30pm
Friday 9am - 5:30pm

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