What are the opening hours?

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

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!

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!

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.

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.

29/09/2026

Bake Off Biscuit Week tonight? 🍪

Consider this your reminder that there’s still time to get something in the oven before this evening…
These Reverse Oat Cookies are all about flavour and texture; oat flour, malted wheat flakes and plenty of crunch.

Who’s watching Bake Off this year?

27/09/2026

That crumb reveal 👀🌾
Made with Foricher Tour de Mains Seeded Flour a ready-made blend of wheat, rye and spelt flours, oat flakes, bran and plenty of seeds.

As the dough ferments, the grains and seeds soften into the loaf, giving you loads of flavour and texture without the crumb feeling overly heavy.

Nutty, malty, seedy and very satisfying to slice into.😍

25/09/2026

NEW!
A pretty little edition to our Netherton Foundry Range - the 28×22cm Black Iron Baking Sheet
Perfect for an open bake with smaller loafs - this loaf is a 500g oval sourdough

Preheat before baking to make the most of the black iron’s excellent heat transfer.
Want to know more about baking on a tray, stone, steel or in a cloche? Continue reading online: https://www.bakerybits.co.uk/bakers-blog/dutch-oven-cloche-baking-stone-or-tray-which-is-right-for-your-bread

Address

Wellington

Opening Hours

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

Website

http://bakerybits.co.uk/, https://linktr.ee/BakeryBitsLtd

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