Got something to say to this podcast? Send a voicemail, and you might hear yourself on the next episode!

Do you need a commercial kitchen to start a home bakery? How much equipment do you actually need? And at what point does your cookie dough take over the entire fridge?

In episode three of our ten part Starting a Home Bakery series, we are looking at whether your kitchen is suitable for running a baking business, from food safety and storage to essential equipment, insurance and permissions.

We’ll also talk about how to work out your production capacity, identify what’s holding you back and avoid spending a small fortune on equipment you might not actually need.

Your task this week: Assess your kitchen, identify what you need before you start trading and put together a realistic start-up budget.

I’ll also point you towards official guidance to help you understand the requirements for running a food business from home in England.

Useful resources:

• Food Standards Agency: https://www.food.gov.uk
• Allergen Training (free): https://allergytraining.food.gov.uk
• Food Hygiene Level 2: (this is who I did mine with but choose whichever you like!) - here
• Register a food business: https://www.gov.uk/food-business-registration
• Running a business from home: https://www.gov.uk/run-business-from-home

Find Brown Butter Bakes:

Website & baking tools: https://www.brownbutterbakes.uk

Instagram: @brownbutterbake

TikTok: @brownbutterbakesleeds

My postal bakes restock every Sunday at 10am!

Thanks so much for listening, angels! Xx

Got something to say to this podcast? Send a voicemail, and you might hear yourself on the next episode!

A manor house, a tower, a dungeon and a family of swans. All made from sugar. And some of them even decorated with gold. Henry VIII certainly knew how to throw a dinner party.

In this episode of Baking Perfect, we’re back with Strange Crumbs, the series exploring the strange, forgotten and occasionally ridiculous history of food and baking.

This time, we’re heading to Tudor England, where sugar was an enormously expensive imported luxury and royal banquets were as much about showing off your wealth and influence as they were about feeding your guests.

Join me, Ruby, from Brown Butter Bakes as we explore the extraordinary world of Tudor sugarwork, from the elaborate edible sculptures known as subtleties to the spectacular creations recorded at Henry VIII’s court in 1527.

We’ll look at the skilled confectioners responsible for these extraordinary works of edible art, why sugar became such a powerful symbol of status, and how a royal feast could double as a rather elaborate exercise in political theatre.

We’ll also discover how some of these centuries-old confectionery techniques have survived into modern patisserie, albeit with considerably fewer sugar dungeons.

From baking science and recipe development to the stranger corners of culinary history, Baking Perfect explores food from every angle, one curious story at a time.

Follow Brown Butter Bakes

For more baking science, recipe development, curious food history and behind-the-scenes bits and bats, come and find me on:

🎥 YouTube: Brown Butter Bakes

📸 Instagram: @brownbutterbake

🍪 TikTok: @brownbutterbakesleeds

✍️ Substack: Brown Butter Bakes

And visit www.brownbutterbakes.uk for recipes, baking resources and all things brown butter!

Got something to say to this podcast? Send a voicemail, and you might hear yourself on the next episode!

Ever wondered why some recipes call for baking powder, others use bicarbonate of soda, and some use both?

They’re both raising agents, but they’re not doing quite the same job. And the difference goes well beyond how much your cakes and cookies rise.

In this episode of Baking Perfect, we’re getting wonderfully nerdy about the science of chemical leavening. We’ll talk about acids, alkalinity, carbon dioxide, the Maillard reaction and why the wrong raising agent can change everything from the colour of your bake to its flavour and texture.

We’ll also look at when to use baking powder, when to reach for bicarb, why some recipes need both and what happens when you leave them out altogether.

A little bit of chemistry, a lot of cake, and hopefully a few more things that make sense the next time you open a recipe.

❤️ A little about Baking Perfect

Baking Perfect is a Brown Butter Bakes podcast hosted by Ruby, a home baker and bakery owner based in Yorkshire, England.

From baking science and recipe development to the darker corners of culinary history, starting and running a home bakery, and all the wonderfully messy bits in between, Baking Perfect explores food from every angle, one curious story at a time.

Because I don’t believe there’s such a thing as the perfect baker, the perfect recipe or the perfect business. But I do think there’s an awful lot of joy to be found in trying to get better.

🍪 Find Brown Butter Bakes

Website & bakery shop:

https://www.brownbutterbakes.uk

Shop my postal bakes, home bakery business tools, digital guides and resources. The bakery restocks every Sunday at 10am!

Substack — Brown Butter Bakes:

https://brownbutterbakes.substack.com

Longer reads, recipes, baking science experiments, recipe development, behind-the-scenes stories and extra resources for paid subscribers.

Instagram — @brownbutterbake:

https://www.instagram.com/brownbutterbake/

Bakery life, recipes, new bakes and behind-the-scenes updates.

TikTok — @brownbutterbakesleeds:

https://www.tiktok.com/@brownbutterbakesleeds

Baking science, ingredient experiments, baking tips and honest chats about running a home bakery.

YouTube — Brown Butter Bakes

https://youtube.com/@brownbutterbakesleeds?si=t3PeRd1Q_iSP3B27

Watch Baking Science Explained, my recipe experiments, Baking Perfect series and longer baking videos.

Podcast — Baking Perfect:

https://podcasts.apple.com/gb/podcast/baking-perfect-a-brown-butter-bakes-podcast/id6820645425

Listen to more episodes covering baking science, food history and starting a home bakery

Xxx