Fresh Bakers Fresh is what we do.
Celebrate Fresh
In our shop, we strive to create the most beautiful, delicious breads by hand, without sacrificing quality or creativity.
We live, eat, and breathe baking. Since we are actual bakers at heart, we enjoy interacting with other enthusiastic bakers so that we may encourage one another and share our enthusiasm for baking. We think that the best ingredients should be used when baking.
Our mission is simple: to provide you with fresh, handmade breads that you can taste the difference in. We hope you'll find something here for everyone on your list!
Cancer-Cutting Wheat
British scientists will use DNA editing to cultivate a new, healthier wheat variety in a groundbreaking experiment. The asparagine, a naturally occurring amino acid, will be removed from the wheat through genetic editing using a program called Crispr. When the grain is baked into bread or toast, asparagine changes into acrylamide, which is thought to be cancer-causing. The government is considering whether to exploit the post-Brexit freedoms to deviate from EU regulations regarding genetic modification in agriculture when the experiments, which will be the first in Europe, begin.
According to an article in The Times, project director Professor Nigel Halford claimed the wheat would not be regarded as genetically modified (GM). Genetically modified (GM) crops are those in which genes have been transferred from one organism to another in a way that does not usually occur. Crispr is unique since the modifications could take place organically. The plant's genetic material is modified without adding new genetic material. Prof. Halford stated his goal was to create wheat that was healthier for people without compromising flavor.
The EU Court of Justice ruled in 2018 that crops with Crispr editing should be subject to the same laws as traditional GM organisms. According to Martin Häusling, the Greens/agriculture EFA's spokesman in the European Parliament, consumer studies have repeatedly shown that "Consumers do not want GM-food and feed." He emphasized that European products have "a solid international reputation, partially because they are free of genetic engineering" and that "the UK would, therefore, lose a significant market for its gene-manipulated products." The initiative is scheduled to last for the next five years or until 2026. Plants will be sowed in September and October of each year and harvested in September of the following year. For the first year, funding is already in place, and more funding is being looked after for the following years.Read full article
Fresh-baked recipes
We have some tested and tried recipes for you from the Bakers Fresh kitchen! If you would like more updates like recipes, tips, and more. Please fill up the recipe form to reach us.
Brioche Bread
Brioche is butter and egg-based French bread that has a delicate sweetness in the flavor and a very light texture. The brioche crust is tender and appears to have a golden-yellow color. The egg sprinkled on top of the dough before the bread is put in the oven to bake gives it its wonderful golden hue. A brioche is a great option for creating delectable dishes like French toast.
Focaccia Bread
It was Italy that gave rise to this kind of bread. Typically, focaccia is baked in a baking pan, forming a flat loaf. Like pizza dough, focaccia dough is brushed with olive oil before baking. The crust is thin, delicate, and crunchy when it is finished. Sea salt is another often used additive, and many bakers also add herbs and garlic as desired. You can eat focaccia by itself, dip it in soup, or use it to wipe a plate clean of sauce residue.
Multigrain Bread
Multigrain bread typically contains grains such as oats, barley, flax, and millet, in addition to others, giving it a substantial, rich flavor. Multigrain bread is a tasty and nutritious option for bread, thanks to its many ingredients. Multigrain bread is ideal for sandwiches, toast in the morning, and dipping in herb-infused vegetable oil or sauces.
Pita Bread
Munchers have a lot of options are available when it comes to how they consume pita bread. This involves stuffing the pita with various portions of meat for a pleasant and delectable sandwich or dipping it in sauces after being split into wedges. The Middle East is where pita bread is from, and it is cooked at extremely high temperatures, which causes the water in the dough to evaporate quickly. It makes it easier to make the bread's "pocket," or enormous air bubble in the center, which is ideal for stuffing with meat and other ingredients. Wheat flour is mainly used to make pita bread.
Baguette
The yeast bread known as a baguette is French in origin. The bread is a long, rectangular shape with slits that is distinctive. As the bread bakes, the gas can expand via these slits.
Baguettes, also known as French bread or French sticks, are usually manufactured from flour, water, yeast, and salt, and bread enthusiasts worldwide are familiar with their appearance.
Higher Fibre Loaf
Our Higher Fibre Loaf has a lot of good fiber! Although it offers four times as much fiber, the bread tastes just as good as our standard White Loaf. Make sure you save yourself a slice of this bread because it tends to disappear quickly.It can be grilled cheese-styled and dipped into creamy tomato soup to evoke childhood memories, or it can be toasted for the ideal BLT.
Family Faves is a selection of desserts, loaves of bread, and snacks that customers have chosen as their favorites. People have spoken, and their tastebuds have concurred: YUM! Please find out more about our recently baked bestsellers right now.
Sourdough Bread
Before preparing the dough for a loaf of sourdough bread, a starter is needed to establish the foundation for the dough. The flour and water mixture that has been fermented often makes up the sourdough starter, producing numerous batches of bread. The sourdough starter can endure a very long period is another benefit of this kind of bread. Because a sourdough starter lasts a long time, bakers don't have to worry about running out of starters when producing loaves of sourdough bread. The interior of sourdough bread is studded with enormous air bubbles and has a thick crust and a soft, chewy middle. Additionally, it has a distinctive flavor that can be nearly addictive.
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Baked Fresh daily
We enjoy being fresh. You can be confident that the day you walk into our bakery is the day we cooked it, whether you're picking up a scratch-made loaf of bread for the family or a sumptuous treat for yourself. Every slice, bite, and taste we do will celebrate freshness, just for you, as a result of this pledge.
