Are You a Baker?

Sign up now for Craft Bakers’ Week 2015. Register now.

About Craft Baking

Craft bakers use a wide variety of traditional skills.  Find out more

Make-A-Wish® UK

This year we are once again raising funds for Make-A-Wish Find out more

Our Latest News

Craft Bakers’ Week 2015 – Our Favourite Moments

October 9th, 2015|0 Comments

Craft Bakers’ Week came to a close at the end […]

  • Scan3 16x24

Robinsons – Manchester’s oldest bakery

September 30th, 2015|0 Comments

Having visited Robinsons Failsworth bakery, earlier this month,   I can […]

  • Bakewell-sliced

Bakewell Tart overtakes the Eccles Cake as the Nation’s favourite bake

September 30th, 2015|0 Comments

We are a nation of cake lovers, with a rich […]

  • warings436 Cheese Baps

Today’s Kids Don’t Know What A Baker Is

September 28th, 2015|0 Comments

Despite the popularity of all baking and the number of […]

Our Supporters

Originating from the market town of Bakewell in the Peak District National Park in the 1820’s, the Bakewell Pudding is a dessert consisting of a flaky pastry base with a layer of sieved jam, covered with an egg and almond paste.
Bakewell Pudding
Literally meaning ‘mottled bread’ from the Welsh language, Bara Brith can be made in the form of bread – with yeast – or a fruitcake, with self-rising flour. Traditionally, raisins and other dried fruit are added.
Bara Brith
Traditional Jewish egg bread, made also with flour, yeast, water and sugar. The dough is rolled into braid-shaped pieces and brushed with egg wash before baking, to add a golden colour.
Originally from Cornwall, Cornish Saffron Buns consist of a deep, golden-yellow crust, speckled with fruit. The flavour is lightly sweet and subtle, and the buns are traditionally eaten with clotted cream.
Cornish Saffron Buns
Originating from East Anglia in medieval times, the Custard Tart is a round tart with sloping sides and crimped edges. Yellow in colour, speckled with brown, they are rich, eggy and sweet, and spiced with nutmeg.
Custard Tart
Invented by a British immigrant to New York, Samuel Bath Thomas in 1894, the English Muffin is soft, flat and round. Pale gold in colour on top and white on the sides, with small holes on top.
English Muffin
From the small town of Grasmere in the English Lake District, Grasmere Gingerbread is a thin, rich-brown gingerbread with a sweet and spicy flavour, and a chewy texture.
Grasmere Gingerbread