A variation of the brownie. Use this quick and easy recipe together with ingredients from BFP to create this tasty sweet.

Looking to create the trending 'Cube Croissant'? Follow this quick guide to create these unique nibbles which will delight your customers.

Create these trendy treats in your bakery with a easy hack using Bridors ready to bake Croissants.

The easy to use Bakel's doughnut concentrate give these gingerbread men a truly unique twist. Add RTU vanilla cream and a sprinkle of ginger to create an irresistible treat.

Create this popular Easter treat for your bakery offerings.
Quick & Easy with Macphie brownie mix which will delight your customers.

These easy to make Easter treats to delight your customers, especially the little ones.

These cupcakes are so easy to make using the Dawn Foods golden genoese cake mix.  Decorate using different colour frosting or use the vanilla frosting as a base and add in the food colouring of your choice.

These festive coconut snowman cupcakes are simple to make and fun to decorate, not to mention absolutely delicious! 

Looking for something new to bake this Halloween. Let's do the monster mash with this recipe.

This easy recipe with 2 products from Macphie's ranges. An easy take on the Classic Swiss Roll.. but this one is SCARY.

An easy cupcake recipe to scare your customers this Halloween season. Made using the versatle Multimix Cake Base from British Bakels.

These easy to make cake bites combine Dawn Foods extra moist muffin base with festive fruits and spices. Complete with a tipple of Belmonte rum liquid, they're perfect for the Christmas season. 

Have a frightfully spooky time this Halloween, with these spider cookies, they are simple and fun to make.

Reinvent a classic with these individual, easy to make Christmas cakes. Dawn Food's cake base blended with festive spices and topped with seasonal decor create the ideal treat for celebrating the Christmas season.

Combine chocolate and flowers this Mother’s Day with these rich chocolate cupcakes with delicately flavoured rose icing.

Discover this easy recipe to create this platter of tasty choux treats for Valentines.

Our friends at Macphie have shared this great little recipe with us for Valentines using their Red Velvet Cake Mix.

It's so easy to make these cute little meringue ghosts! They are crisp on the outside and marshmallowy on the inside. 

These adorable and delicious bunny butt cupcakes are the perfect treat for Easter and easier to make than you might think!

We discuss the trend of Dubai Chocolate and the love of Pistachio's in Bakery in 2025.

Discussing the launch of Planet Doughnut into the BFP stocked ranges. These thaw to serve, fully finished doughnuts are HUGE & a delight.

We discuss British Pudding Day in November and the great British classic puddings we all love.

We discuss seaside bakery. Traditional doughnut's and waffles and the treats people visiting the coast love.

What did our veteran baker mean by Kiss? And what can you achieve by a simple uplift in your products. A simple topping may make all the difference to cash in your till.

We look at the changes in today bakery together with changes our bakers have seen over recent years.

Have you discovered 'The Whisk' magazine yet? For bakers and about bakers. Packed full of news from NPD through to new bakery openings.

We discuss some of the advantages of using a dry yeast over wet. BFP introduce their new stocked Angel Dry Yeast product.

Saving on food waste and helping those truly in need. BFP help various charities to put food in mouths.

We discuss wet & dry yeast and sometimes 'The Great Divide' in our bakers when it comes to this essential ingredient for our scratch bakers.

Our head of digital marketplaces discusses the internet and the bakery market.

Want to add a little more to your doughnuts? Make them shout out especially to Gen Z customers.

All about the local baker. Offering up several tips on how you can attract more business, save on costs, and promote your business and mighty fine bakes.

We have released a new blog article to explain how BFP are undergoing further change.
Our aspirations for the future and becoming the yeast in your dough. We have
gone through change, and our customer feedback shows us that we have headed in
the right direction! So what does the future hold?

We discuss the Coronation cake and the possibility of this being a fruit cake.

Blending and mixing services at BFP.

Create your unique recipe, save on costs, and stand out from the crowd.

Pimp up your buns and dec out your doughnuts, ‘Hatch’ some new ideas this Easter with some egg-citing new twists on traditional favourites. 

Easter is all about indulgence. After 40 days and 40 nights of fasting and denying yourself the pleasure of a favourite foodstuff or tipple, this important period in the Christian calendar offers a green light to enjoy some of life’s culinary pleasures. And that, of course, includes cake – and lots of it!

We’ve been busy bees recently, working away in the background and undertaking a fundamental review of every aspect of our business. We’ve appointed a new management team, made several significant investments and today we’re delighted to be revealing our new look and new website.

There’s nothing like baking doughnuts from scratch. You put your own unique signature on them, you bask in the smells as they’re prepped and you get the satisfaction of seeing customers enjoy your creations.

BFP may have been serving bakers since 1932, but we're a spring chicken compared to the Craft Baker's Association (CBA) who have been there for bakers since 1887. 

We're delighted to announce another big investment in our service commitment to customers today with the opening of BFP's new multi-million-pound, purpose-built depot in Daventry, Northamptonshire.

We’ve recently turbo-charged our rewards programme so we thought it was also time to give it a lick of paint and a new name. So without further ado, we’re delighted to introduce ‘Dough’. It’s our way of saying thank you to people like you who work with dough, by giving you some dough (the money kind, not the bready kind of course).