News

Brett & Bailey featured in the Sunday Mirror

Brett & Bailey featured in the Sunday Mirror

Keen-eyed cake lovers may have noticed us appearing in last weekend's Sunday Mirror Magazine.

We're delighted that our rhubarb crumble cake was featured as their recipe of the week, and hope that everyone enjoyed making it 

Missed your copy? Don't worry, as you can read the article or find the full recipe here.  

Or, if you'd prefer to leave it to the experts, let us make it for you!

Visit us at one of our many stalls at Crystal Palace Food Market and Richmond Artisan Market this spring. We'll be bringing plenty of crumble along with us while rhubarb season lasts. 

See you soon!

Recipe: Rhubarb Crumble Cake

As featured in Sunday Mirror Magazine.

 

INGREDIENTS:

For the crumble topping:

110g plain flour

30g light brown sugar

70g unsalted butter (cold)

½ tsp ground cinnamon

½ tsp ground ginger

50g chopped walnuts

 

For the sponge:

220g plain flour

1½ tsp baking powder

½ tsp ground cinnamon

½ tsp ground ginger

50g ground almonds

200g golden caster sugar

70g unsalted butter

2 eggs (large)

80g plain yoghurt

½ tsp vanilla extract 

 

For the filling:

350g rhubarb

2 tbsp cornflour

2 tbsp icing sugar

2 tbsp chopped stem ginger

 

METHOD:

Preheat the oven to 180°C / 160°C (fan) / Gas 4.

Grease and line a 23cm / 9” springform cake tin. To make the crumble topping, rub the butter into the flour until you begin to get pea-sized crumbs, then stir through the sugar, spices and chopped walnuts. Pop this into a freezer bag and stash in the fridge while you make the sponge.

For the sponge, stir together the flour, baking powder, spices and ground almonds. Meanwhile, melt the butter in a saucepan over a low heat, then set it aside to cool a little.

In a large bowl, beat together the eggs, sugar, yoghurt and vanilla until pale and creamy, then stir in the melted butter, followed by the flour mixture. Pour this into the prepared tin.

Top and tail the rhubarb, slice it into 5cm batons, then toss it in the combined cornflour and icing sugar. Arrange the rhubarb on top of the cake batter, sprinkle over the stem ginger, then squeeze the crumble into nice big chunks as you scatter it on top.

Bake for 75 minutes, or until a skewer poked into the middle of the cake comes out clean. Cool and dust with icing sugar before slicing, or scoop it warm from the tin and serve with plenty of custard.

 

MORE RECIPES:

- Rhubarb and rose fool

- Apple and rosehip cake

- Turkish delight

- Lemon and rosemary drizzle cake

- Sweet potato spice cake

Order your luxury Christmas cake and pudding now

Order your luxury Christmas cake and pudding now

Christmas is upon us once again – and it's just not the same without some of Brett & Bailey's finest handmade baking in the house.

Make sure you don't miss out by reserving your luxury Christmas cake or pudding online, to collect from any of our market stalls and events right up until Christmas Eve.

Made by hand in Crystal Palace, our luxury Christmas puddings – available in two sizes, serving up to five or ten – feature a decadent mix of fruits, including figs and cranberries. We soak them in fine Pedro Ximénez sherry, before folding them into our traditional pudding recipe with plenty of warming spices, and then giving each one a long, slow steam. We then feed them with liberal glugs of aged VSOP calvados, before wrapping them beautifully, all ready for Christmas.

Meanwhile, our handmade Christmas cakes feature bourbon-soaked figs and cherries, plenty of pecans, and delicate spice. Once baked, they're given regular splashes of even more bourbon to get it (and you) into the Christmas spirit. Choose a cake topped with shimmering glazed fruits and nuts upon a fine dark chocolate slab, or a version with more traditional marzipan, royal icing and adorable robin decoration.

These Christmas treats are only available while stocks last, so visit our Christmas page to reserve yours now.

See you soon!

Spend Christmas with Brett & Bailey

Spend Christmas with Brett & Bailey

We've added plenty of extra market dates to our calendar this Christmas – why not come and join us?

In addition to our usual slots at Richmond Artisan Market on the 27th November and 11th December, we're putting in a special guest appearance on the 20th November. The Christmas tree will be up in Heron Square, and the market will be filled with ideal gifts, delicious food and twinkling lights.

Meanwhile, for the third year running, we'll be part of the wonderful Horniman Christmas Fair. You'll be able to find our luxury Christmas cakes and puddings, stollen swirls, and handmade jams in the museum's conservatory on the 3rd and 4th December. On the 4th December we'll also be making our debut appearance at Ruislip Foodies Market, in the beautiful surroundings of the Great Barn, with plenty more of the above. 

Finally, we're delighted to announce that we'll once again be part of the Royal Horticutural Society Christmas Show. This year it's on the 17th and 18th December – join us (and some real live reindeer) for some delectable Christmas baked goods, last-minute shopping and festive cheer. Please note that this event is free for RHS members; non-members can buy advance tickets or pay on the door.

On top of all that, you can find us at Crystal Palace Food Market every Saturday until Christmas, including our last market of 2016 on Christmas Eve.

For full details of where we'll be and when, take a look at our markets calendar.

See you soon!

Brett & Bailey go weekly at Crystal Palace Food Market

Brett & Bailey go weekly at Crystal Palace Food Market

We're very proud to reveal that we're going full-time at our local, award-winning food market! 

From the 17th September, you'll be able to find our cakes at Crystal Palace Food Market every weekend. That means you'll never have to wait long for some delectable, seasonal Brett & Bailey cake, all made by hand in SE19 just a couple of streets away from our stall. 

It also means sticky buns for breakfast every single Saturday…

To find out where else to find our stall, take a look at our markets calendar. And, when you feel the need for a whole Brett & Bailey cake, just order it in our online shop by midnight on a Wednesday, and we'll have it freshly-baked and ready for you to collect from the following Saturday's stall.

See you soon!

Brett & Bailey win a Great Taste Award

Brett & Bailey win a Great Taste Award

We're hugely proud to have won our first ever Great Taste Award!

Our traditional, coarse-cut, Oxford-style marmalade has received a much-coveted gold star from this year's judges at the Guild of Fine Food. 

Made by hand in small batches in our Crystal Palace kitchen, our marmalade won praise for its "dark lusciousness", its "rich, deep molasses flavours", and being "full of citrus zing". 

One judge "particularly admired the tenderness of the peel", while another described it as "Marmalade for grown-ups". 

Brett & Bailey marmalade is available exclusively on the Brett & Bailey stalls at Crystal Palace Food Market and Richmond Duck Pond Market. Visit our markets calendar to find out when and where we'll be setting up next.

As we make only a few batches of marmalade a year, stocks are in limited supply – collect your jar while you can. 

 

What is Great Taste?

Great Taste is the largest and most trusted accreditation scheme for fine food and drink. Established in 1994, it encourages and mentors artisan food producers, offering a unique benchmarking and product evaluation service leading to an independent accreditation that enables small food and drink businesses to compete against supermarket premium own label brands.

Since 1994 over 110,000 products have been assessed. This year 10,000 products were blind-tasted by panels of specialists: top chefs, cookery writers, food critics, restaurateurs and fine food retailers.

We make London's best chocolate Guinness cake

We make London's best chocolate Guinness cake

About Time Magazine has revealed the best chocolate cakes in London – and the team has declared that we make the very best chocolate Guinness cake in town!

Described as "A serious slice, for serious chocolate lovers", our chocolate Guinness cake has been a mainstay of the stall ever since the launch of Crystal Palace Food Market back in May 2013. It's rich, dark and malty, with a smooth and creamy vanilla frosting, and covered in wickedly dark chocolate shavings – so, if you're a regular visitor, you'll already know what they mean.  

If you want to try one of London's best chocolate cakes, then look no further than our markets calendar, so you can find out where we'll be popping up next. Otherwise, you can pick up a whole chocolate Guinness cake – freshly baked to order – in our online shop

You can read About Time Magazine's article here

See you soon!

Brett & Bailey join Richmond Artisan Market

Brett & Bailey join Richmond Artisan Market

Sundays, then. Lie-ins, roast dinners, long walks by the river, and a generous helping of Brett & Bailey cake…

If this sounds good to you, then make sure you visit Richmond Artisan Market on the 2nd and 4th Sundays of each month, where we'll be a regular fixture from February.

Set in Richmond's beautiful Heron Square, right next to the Thames, the market is a splendid mixture of fine foods and exquisite crafts. We loved it so much when we visited last year that we immediately asked the team if we could join them on a regular basis – and they said yes!

Expect to find our stall filled with seasonable, delectable baked goods – including semlor, our signature double carrot cake, and peanut butter bars – as well as other old favourites, brand new recipes, and plenty more besides.

Our first date for 2016 will be on Sunday 14th February – so why not make B&B your valentine?

Find all our market dates here.

See you soon!

 

 

Have a Brett & Bailey Christmas

Have a Brett & Bailey Christmas

Updated for 2016:

Christmas is upon us once again – and it's just not the same without some of Brett & Bailey's finest handmade baking in the house.

Make sure you don't miss out by reserving your luxury Christmas cake or pudding online, to collect from any of our market stalls and events right up until Christmas Eve.

Made by hand in Crystal Palace, our luxury Christmas puddings – available in two sizes, serving up to five or ten – feature a decadent mix of fruits, including figs and cranberries. We soak them in fine Pedro Ximénez sherry, before folding them into our traditional pudding recipe with plenty of warming spices, and then giving each one a long, slow steam. We then feed them with liberal glugs of aged VSOP calvados, before wrapping them beautifully, all ready for Christmas.

Meanwhile, our handmade Christmas cakes feature bourbon-soaked figs and cherries, plenty of pecans, and delicate spice. Once baked, they're given regular splashes of even more bourbon to get it (and you) into the Christmas spirit. Choose a cake topped with shimmering glazed fruits and nuts upon a fine dark chocolate slab, or a version with more traditional marzipan, royal icing and adorable robin decoration.

These Christmas treats are only available while stocks last, so visit our Christmas page to reserve yours now.

See you soon!

Brett & Bailey's pumpkin pecan pie is a must-try

Brett & Bailey's pumpkin pecan pie is a must-try

Exciting news – another of our delectable baked offerings has caught the eye of About Time Magazine. This time they've generously declared our Triple P – the pumpkin pecan pie – to be one of the best pumpkin pies in London.

"Their pumpkin pie comes with an integral layer of sticky syrupy pecans. Yes, it’s pecan pie and pumpkin pie all at the same time. Winning" - writes dessert expert extraordinare Felicity Spector.

Read the full article here.

You can try the pumpkin pecan pie by the slice at almost all our market stalls between now and mid-December. Just check out our calendar to find out where we'll be next.

Also, to celebrate the accolade, we've also added the PPP to the online shop for a limited time only. 

So, if you're an American ex-pat celebrating Thanksgiving in the UK this year – or if you just want to find out what all the fuss is about – why not splash out on a seasonal B&B dessert?

 

Brett & Bailey announce Christmas market dates

Brett & Bailey announce Christmas market dates

We're getting ready for our busiest Christmas ever, with at least one market every weekend until mid-December.

As well as our usual spots at Crystal Palace Food Market and Clapham's Venn Street Market, you'll be able to come and find our delectable baked goods – including luxury Christmas cakes and puddings – at the RHS Frost Fair, the Horniman Museum and Gardens Christmas Fair, and the Friends of Dulwich College Christmas Fair.

We'll also be taking our stall even further into south-west London with three special guest appearances at the Richmond Artisan Market. Find us there on Sundays 8th and 22nd November, as well as the 13th December for our final market of 2015.

We'll soon be offering you the opportunity to reserve your Christmas cake and pudding online. In the meantime, for information on where we're heading next, and all our market dates, take a look at our markets calendar. Why not come and find us?

See you soon!

After one of the best cheesecakes in London? Look no further

After one of the best cheesecakes in London? Look no further

We're really chuffed to have made an appearance in About Time Magazine's list of the best cheesecakes in London.

In the article by Felicity Spector – an expert on all things dessert – we received particular praise for our fig, rose and pistachio baked cheesecake, making #7 on the list. 

You can find a Brett & Bailey cheesecake on every stall we do, whether at Crystal Palace Food Market, Venn Street Market or elsewhere – just check our calendar, and make sure you come along early.

Don't want to risk missing out? Order from a selection of flavours at the Brett & Bailey online shop.

As the nights draw in we'll be reintroducing some other favourite cheesecake flavours including pear and maple, chestnut, and mocha – plus we have some other delectable ideas in the works too.

Watch this space…

Brett & Bailey join Venn Street Market

Brett & Bailey join Venn Street Market

Hey Clapham… are you ready for some delectable cake?

We're hugely excited to reveal that we'll be bringing the Brett & Bailey stall to Venn Street Market, SW4's home of fine food, this autumn.

The market, located just around the corner from Clapham Common tube, will host us for the first time on Saturday the 19th of September. Expect a range of our favourite, seasonal sweet baking, including apple and salted caramel cake; pear and maple cheesecake; double carrot cake; plum crumble cake; sticky buns; and a range of scrumptious gluten-free goodies too.

Then, from October onwards, you'll find us at Venn Street on the first and third Saturdays of the month. This means we'll be in Clapham on the following dates this year:

19th September

3rd October

17th October

7th November

21st November

5th December

19th December

If you can't make it along, then don't worry – you'll still be able to find us in our sweet spot at the award-winning Crystal Palace Food Market, same as usual, on the 2nd and 4th Saturdays of each month. Take a look at our full market calendar here.

We hope to announce dates at other markets and events shortly – keep watching this space.

See you soon!

RHS Rose Show recipe - apple and rose hip cake

RHS Rose Show recipe - apple and rose hip cake

A recipe created for the first ever RHS London Rose Show. Rose hip syrup gives a hit of complex sweetness to this wholesome apple cake. Don't be tempted to tip the grated apples into the cake batter without juicing them first – it'll make the cake rather too dense.

This recipe makes up to 16 slices, so it’s great for a crowd, but to make a smaller cake you can halve the recipe, use a 6×6” (15×15cm) tin, and test after 35-40 minutes.

 

Apple and Rose Hip Cake Serves up to 16

200g plain wholemeal flour
150g plain white flour
80g ground almonds
3 tsps baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground mace
250ml olive oil (we like to use extra virgin for extra flavour)
225g golden caster sugar
4 large eggs
4 decently-sized sweet apples (gala work well in cakes)
60ml rosehip syrup
100g sultanas
80g roughly chopped whole skin-on almonds

  1. Preheat your oven to 180°c (160°c fan). Grease, line and dust a 9×9” (23×23cm) square cake tin.
  2. Beat together the eggs and sugar until pale and creamy.
  3. Weigh together the flour, ground almonds, mace, cinnamon, salt and baking powder, and whisk to combine.
  4. Gradually add the oil to the eggs and sugar, and beat until thoroughly combined.
  5. Coarsely grate the apples – you should end up with around 400g. Then squeeze out as much juice as you can into a separate bowl, and reserve.
  6. Stir 100ml of the juice into the rose hip syrup, and set aside.
  7. Place the sultanas in a saucepan, pour over the remaining apple juice, and heat on the hob for a couple of minutes, or until the juice has been absorbed by the sultanas and they’re nice and plump.
  8. Fold the flour mixture into the eggs/sugar/oil, followed by the grated apples and sultanas.
  9. Fold in the apple juice and rose hip mixture.
  10. Pour into the tin, scatter over the almonds, and and bake for around an hour. When it’s ready, the centre of the cake should feel firm and offer little resistance when gently pressed by a finger.
  11. Leave to cool in the tin for 15 minutes, before turning out onto a wire rack and leaving to cool completely. This cake tastes even more delicious after being kept in a tin at room temperature for a couple of days.

 

If you’re feeling indulgent…
Skip the chopped almonds, and decorate the cake with this rose hip buttercream. Cakes decorated with buttercream should be kept in the fridge.

150g butter (completely softened)
275g icing sugar
1 tbsp rose hip syrup (or more to taste)
Pinch of salt

  1. Stir together the butter and icing sugar until the mixture looks crumbly, add the salt, then beat until smooth.
  2. While beating, gradually pour in the rose hip syrup. Continue until everything’s completely combined and you have a smooth, beautifully pink frosting.  Use immediately – you could pipe it on as roses should you have the patience!

RHS Rose Show recipe - rhubarb and rose fool

RHS Rose Show recipe - rhubarb and rose fool

A recipe shared at the 2015 RHS Rose Show, at Westminster's Lindley Hall. Rose water and a beaten egg white elevate this rhubarb fool into the perfect early summer dessert. Make sure your rose water uses genuine rose oil, and not artificial flavouring, for best results. 

 

Rose and Rhubarb Fool Serves 4

500g rhubarb, chopped into 5cm batons
75g granulated sugar
300ml double cream
150ml greek yoghurt
1 egg white
1/2 tsp rose water (or to taste)

 

  1. Tumble the chopped rhubarb into a heavy saucepan, and scatter over the sugar (adjust the amount as your fillings see fit). Heat gently, partially covered, until the rhubarb is tender but holding its shape. Set aside to cool.
  2. Whip the egg white until it reaches the stiff peaks stage.
  3. In a separate bowl, whip the cream and yoghurt together until they reach soft peaks. The sourness of the yoghurt is a real treat with rhubarb.
  4. Fold in the egg white.
  5. Fold in the cooled rhubarb, all the juice bar a couple of tablespoons, as well as half a teaspoon of rose water. We use this much as we prefer a pronounced rose flavour – if you’re not sure, start with quarter of a teaspoon then taste. You can always add a drop more. If at this point you decide that you need a little more sweetness, fold in a tablespoon or so of sifted icing sugar.
  6. Serve immediately, perhaps in some glamorous martini glasses, with the remaining rhubarb juice splashed on top.

 

RHS Rose Show recipe - Turkish delight

RHS Rose Show recipe - Turkish delight

A recipe shared at the 2015 RHS London Rose Show. Hints of orange extract and cardamom, as well as rose water, make this handmade Turkish delight especially fragrant. Use rose water that contains rose oil for maximum flavour – avoid anything labelled "essence".

 

Turkish Delight

25g powdered gelatine
250ml water
4 tsps rose water (plus an extra half tsp)
1/4 tsp orange extract (or orange flower water)
Red or pink food colouring (we use cochineal)
3 tbsp icing sugar
1 tbsp cornflour
Pinch ground cardamom

 

  1. Lightly grease a 6×6” square tin with a flavourless cooking oil.
  2. In a deep saucepan, stir together the water, sugar, and 4 tsps rosewater. While stirring constantly, pour in the powdered gelatine, before switching on the hob. Stir until everything has dissolved and your mixture is clear. Did I mention the stirring? Failure to do so may result in the gelatine congealing into an unappealing lump. Be warned!
  3. Bring to the boil – this time without stirring – then reduce to a simmer for around 25 minutes.
  4. Remove from the heat, stir in the additional rose water, the orange extract (or orange flower water), and a couple of drops of food colouring (you really don’t need a lot).
  5. Pour into your prepared tin, cover, and leave to set for 24 hours.
  6. Run a sharp knife around the edge of your tin, then peel out the Turkish delight. It’ll come away as one slab.
  7. Using a lightly oiled knife, cut the Turkish delight into whatever sizes you fancy, before tossing in the combined icing sugar, cornflour and cardamom. Keep in a tin for up to a month (as if it’ll last that long…)

Try some bomboloni - they're bombolovely!

Try some bomboloni - they're bombolovely!

If you've been to one of our recent markets, you may have spotted some brand new treats nestling on the stall – bomboloni. But what exactly are they?

Quite simply, they're traditional, Tuscan-style doughnuts. And, although "il bombolone" literally translates as "the big bomb", they're somewhat lighter than a Berliner. The authentic recipe is made with organic milk rather than eggs, and our version adds the luxury of lemon zest and vanilla seeds too.

If you're ever lucky enough to happen across a bomboloni cart on a Tuscan beach, you'll find them filled "alla crema" – with custard – and it's always piped in through the top, rather than the side.

However, we'll be serving ours with a different, extravagant filling at each and every market. We've already made some with an indulgent pistachio cream (pictured), but you can also look forward to some bomboloni filled with home-made gianduja, our special recipe lemon curd, blueberry and maple sauce, and plenty more besides.

So, if you're wondering where you can get bomboloni in London, then look no further than the B&B stall. Just make sure you get there presto!

Visit our markets calendar to discover where we'll be setting up next.

See you soon!

Buy Brett & Bailey cakes online

Buy Brett & Bailey cakes online

Welcome to the brand new Brett & Bailey website.

You'll notice that a lot has changed. First of all, our online shop is now live, featuring a delectable selection of our favourite cakes, bakes and cookies. We deliver to SE19 and surrounding postcodes, so now there's no need to wait for market day to arrive.

Speaking of markets, you can now find out where to get hold of some B&B sticky buns by taking a look at our calendar.

We also have some brand new galleries to show you, including one of spring 2015 at Crystal Palace Food Market, and another gallery showcasing our new range of tiered celebration cakes – perfect for a wedding, or milestone birthday.

If you'd like to find out more, please visit our bespoke orders page or send us a message.

So, enjoy your browse through our new website. Just like everything you see on our stall, we made it all ourselves.

See you soon!

Crystal Palace Food Market shortlisted for major award

Crystal Palace Food Market shortlisted for major award

Crystal Palace Food Market, where you'll find the B&B stall twice a month, has been shortlisted for Best Food Market at the 2015 BBC Food & Farming Awards!

Set up by local Transition Town volunteers in 2013, the market has become an integral part of weekend life in Crystal Palace. It now supports over 10 small sustainable farms as well as a multitude of local food producers, including Brett & Bailey.

Karen Jones and Laura Marchant-Short, who conceived and manage the market, said: “We are delighted and amazed. These awards are the ‘Oscars’ of food in this country, so it’s a massive honour.”

A couple of years ago, we were just a couple of lads who loved to bake, but the continued support of the team at Crystal Palace Food Market has helped us flourish into a thriving small business. We couldn't have done it without them, and we couldn't be more thrilled to be involved. The winners of the BBC Food & Farming Awards 2015 will be announced in April.

Crystal Palace Food Market takes place every Saturday, 10am-3pm, at the bottom of Haynes Lane. Brett & Bailey are at the market on the 2nd and 4th Saturdays of each month.

See you soon!

RHS Plant & Potato Fair recipe - lemon and rosemary drizzle cake

RHS Plant & Potato Fair recipe - lemon and rosemary drizzle cake

A recipe created for the 2015 RHS Plant & Potato Fair. Mashed potato lends moistness and structure to this scrumptious gluten-free lemon and rosemary drizzle cake.

Lemon and Rosemary Drizzle Cake

190g unsalted butter
250g golden caster sugar (plus an additional 115g for the drizzle)
3 lemons, zested and juiced
5 eggs
1 tsp vanilla extract
200g ground almonds
115g polenta (cornmeal)
2.5 tsps baking powder
1 tbsp finely chopped rosemary
2 decently-sized baking potatoes, for mashing – don’t use leftovers!
30g nib sugar (pearl sugar) – you can find this at cake supply stores or online

1. The best way to get your mashed potato, in this instance, is by making use of your microwave. Prick the the potatoes all over with a fork, then zap them until they’re done (around 12-15 minutes on full blast). A skewer should pass all the way through them with no resistance. Cut them in half and leave to cool. Once cooled, push the flesh through a potato ricer or metal sieve, discarding the skins and any tough, uncooked pieces. Reserve 300g for the cake – you can freeze any leftovers and use them for bubble and squeak, or to thicken a soup.

2. Preheat your oven to 180°c (160°c fan). Grease a 9” (23cm) round springform cake tin, and line the base with parchment. Dust the sides of the tin with a little additional polenta to prevent sticking.

3. Weigh together the ground almonds, polenta and baking powder, then whisk to combine.

4. In a separate bowl, beat together the butter and sugar until they’re fluffy and pale yellow.

5. One at a time, add the eggs to the butter-sugar mixture. Beat well after each addition, ensuring that you scrape down the sides of the bowl.

6. Stir in the lemon zest, vanilla extract and rosemary.

7. Fold in the dry ingredients, then stir in small spoonfuls of the mashed potato until it’s all in the bowl and thoroughly combined.

8. Transfer the cake mixture to the prepared tin, smooth the top with a scraper, then scatter over the nib sugar (if using).

9. Bake for 60-70 minutes – when it’s ready, the centre of the cake should offer little resistance when gently pressed with a finger. In the meantime, stir together the lemon juice and additional sugar to make the drizzle.

10. Once the cake is out of the oven, make holes all over the top with a skewer, making sure that they go deep into the cake. Then spoon the drizzle into the holes.

11. Leave the cake to cool in its tin, before turning out and serving.

RHS Plant & Potato Fair recipe idea - fudgy flourless brownies

RHS Plant & Potato Fair recipe idea - fudgy flourless brownies

Another idea we demonstrated at the 2015 RHS Plant & Potato Fair, after experimenting with ways to bake cakes using potatoes.

Simply take your favourite brownie recipe (one made with plain white flour), and replace the flour with an equal weight of potato starch (this can be found at health food shops). Don’t use potato flour – it’s not the same thing.

If the mixture seems slightly too thick, add a couple of tablespoons of milk. And do have a nose in the oven slightly earlier than usual, as they may require slightly less cooking time.

You’ll need to take care when cutting them, as they’ll be rather crumbly, but they’ll be incredibly dense and fudgy too.

It’s as easy as that!

RHS Plant & Potato Fair recipe - sweet potato spice cake

RHS Plant & Potato Fair recipe - sweet potato spice cake

A recipe we created for the RHS Plant & Potato Fair 2015. Using sweet potatoes may be a bit of a cheat here, as they’re only a distant cousin of the humble spud, but when grated and paired with spices and maple frosting they make a delectable alternative to carrot cake.

This recipe makes up to 16 slices, so it’s great for a crowd, but to make a smaller cake you can halve the recipe, use a 6×6” (15×15cm) tin, and test after 30-40 minutes.

Sweet Potato Spice Cake

350g plain flour
3 tsps baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground mace
1/2 tsp ground ginger
375ml vegetable oil (we like to use organic rapeseed)
340g golden caster sugar
4 eggs
300g peeled, grated sweet potatoes
100g chopped pecans
1 tsp vanilla extract
1/4 tsp almond extract
100g desiccated coconut

1. Preheat your oven to 180°c (160°c fan). Grease, line and dust a 9×9” (23×23cm) square cake tin.

2. Beat together the eggs and sugar until pale and creamy.

3. Weigh together the flour, mace, cinnamon, ginger, salt and baking powder, and whisk to combine.

4. Gradually add the oil to the eggs and sugar, and beat until thoroughly combined.

5. Stir in the vanilla and almond extracts.

6. Fold in the flour, followed by the sweet potatoes, chopped pecans and coconut.

7. Pour into the tin and bake for 50-60 minutes. When it’s ready, the centre of the cake should feel firm and offer little resistance when gently pressed by a finger.

8. Leave to cool in the tin for 15 minutes, before turning out onto a wire rack and leaving to cool completely. This cake tastes even more delicious when kept in a tin for a couple of days.

For the maple buttercream frosting:

125g butter (completely softened)
300g icing sugar
100ml pure maple syrup
1/2 tsp vanilla extract

1. Stir together the butter and icing sugar until the mixture looks crumbly, then beat together until smooth.

2. While beating, gradually pour in the maple syrup and vanilla extract. Continue to beat until everything’s completely combined and you have a smooth, beautifully glossy frosting.

3. Spread the frosting over the cake immediately, and decorate with toasted desiccated coconut.

Brett & Bailey are back for 2015

Brett & Bailey are back for 2015

We’re starting the year with some exciting news – from this month onwards, you’ll be able to find our delectable, seasonal, handmade baked goods at Crystal Palace Food Market almost twice as often as before. Our stall will now be at the Haynes Lane site on the 2nd and 4th Saturdays of the month, 10am-3pm, every month until December – so our famous sticky buns need no longer be a once-a-month treat.

In addition, we’re delighted to reveal that we’ll be joining the RHS for several of their 2015 London shows, at Lindley Hall in Westminster, beginning with the RHS Plant and Potato Fair in February. We have some special recipes up our sleeves, so make sure you don’t miss out.

Just check our markets calendar for our latest dates.

See you soon!

Christmas with Brett & Bailey

Christmas with Brett & Bailey

As of the 13th December, our delectable Christmas 2014 range is sold out.

Thank you to everybody who has made a purchase – we'll be back at Crystal Palace Food Market in January.

Merry Christmas!

Brett & Bailey

Pick a card...

Pick a card...

No cash? No problem, as we now accept Chip and PIN payments made with Visa, Mastercard and Maestro. Never again will you have to dash to the cashpoint before you can tuck into some of our delectable baked goods.

So, if you’d like to pay by card when you visit our stall, just ask. We’ll sort it out in seconds, and can even text or email you a receipt.

Keep an eye on our markets calendar for our latest dates.

In the next couple of weeks we’ll give you details of how to order from our Christmas range.

See you soon!

'Tis the season for Brett & Bailey

'Tis the season for Brett & Bailey

We’re delighted to announce that we’ve added even more dates to our calendar, giving you additional chances to visit us for some of our delectable, handmade baked goods.

After a successful and hugely enjoyable debut at Westow Street Market in Crystal Palace, we’ll be returning on the 23rd of November. Join us there from 11am for sticky buns, seasonal cakes such as our apple and salted caramel cake (pictured), fantastic coffee and local crafts.

In addition, we’ll be spending the weekend of the 6th and 7th December at the Horniman Museum Christmas Fair, where we’ll be selling our Christmas range, including luxury Christmas puddings and Christmas cakes, panettone, and our infamous stollen swirls.

We’ll also be putting in three more appearances at Crystal Palace Food Market in the run-up to Christmas, as well as trading at the RHS Secret Garden Sunday Christmas Special, at Lindley Hall in Westminster, on the 2nd of November.

Just keep an eye on our markets calendar for our latest stall information.

See you soon!

More market dates announced

More market dates announced

Don’t worry if you can’t make it down to Crystal Palace Food Market on the Brett & Bailey weekends, as we’re busy adding new market dates to our diary.

Not only will we bringing our delectable handmade baked goods to the new Westow Street Market in Crystal Palace on the 19th of October – which also features local crafts, vintage goods, street food, coffee and flowers – but we’ll be bringing our much-loved Christmas puddings and other festive goodies to the RHS Secret Garden Sunday Christmas Special on the 2nd of November. The Secret Garden Sunday is shaping up to be an especially festive treat, featuring speciality food stalls; plants, gifts and decorations to buy; a grotto; real live reindeer; and (we’re told) even Father Christmas himself!

Just keep an eye on our markets calendar for all our latest dates.

We’re hoping to announce some additional dates soon. In the meantime, tease your tastebuds with a look at some of our seasonal autumnal and Christmas baking, including pear and maple cheesecake, salted caramel and apple cake, and our luxury Christmas cakes and puddings. We’ll soon be taking orders for the latter, with details to follow.

See you soon!

Autumn at Crystal Palace Food Market

Autumn at Crystal Palace Food Market

Winter is coming, but Brett & Bailey will see you through to the spring!

We’re delighted to confirm that we’ll be returning to Crystal Palace Food Market this September, and will be with you all the way up to Christmas.

Our market days continue to be the 2nd and 5th Saturdays of the month. Visit our markets calendar for our latest dates.

Take a look at some of our seasonal autumnal baking, including pear and maple cheesecake, salted caramel and apple cake, plum and stem ginger crumble cake, and pumpkin and pecan pie. We’ll also be bringing our brand new range of delectable homemade jams (pictured), including pear and ginger, apricot and vanilla, and plum and rose varieties.

Not around on those dates? Don’t worry! On market days, you can try our cakes by the slice at Cafe Thing.

See you soon!

Brett & Bailey at RHS Secret Garden Sundays

Brett & Bailey at RHS Secret Garden Sundays

We’re delighted to announce that we’ll be joining the Royal Horticultural Society at their next Secret Garden Sunday.

Join us on the 3rd of August between 10am and 4pm at Lindley Hall in Westminster as we exhibit our seasonal, organic, delectable baked goods – including brand new summer flavours such as our strawberry and clotted cream cheesecake.

You’ll also be able to find plants to buy, expert gardening advice for both seasoned and novice gardeners, tips from top florists, talks and demonstrations, other quality prepared food and fresh produce stalls, and live music too.

Entry is free for RHS members. You can find more information on the RHS website.

See you soon!

Summer at Crystal Palace Food Market

Summer at Crystal Palace Food Market

Summer is here, with the promise of scorching sunshine and lazy weekends – but don’t forget to visit us at Crystal Palace Food Market for delectable, seasonal treats.

The Brett & Bailey summer range is made with seasonal ingredients and high-quality organic produce, and includes our baked berry cheesecake (pictured); lemon, blackberry and almond meringue cake; raspberry, lemon and white chocolate blondies; and a whole lot more.

You’ll be able to find our stall at the bottom of Haynes Lane, between 10am and 3pm, on the 2nd and 5th Saturdays of the month. Keep an eye on our markets calendar for all our latest dates.

Keep an eye on Twitter or Facebook for full details of that week’s menu.

See you soon!

Brett & Bailey return to Crystal Palace Food Market

Happy New Year, cake lovers! We’re very pleased to announce that we’ll continue to sell our delectable, locally-made baked goods at Crystal Palace Food Market on the 2nd and 5th Saturdays of the month during 2014.

Just keep an eye on our markets calendar for our latest dates. 

See you soon!

Christmas with Brett & Bailey

Christmas with Brett & Bailey

If you’re looking for high-quality Christmas baked goods, either to give as gifts or enjoy yourself, then look no further.

This year we’ll be selling our puddings, cakes, panettone and more at Crystal Palace Food Market, on the 30th November and
14th December.

Our locally hand-made and beautifully-packaged range includes:

Luxury Christmas Puddings
With figs, cranberries and Pedro Ximenez sherry

Luxury Christmas Cakes
With sour cherries, nuts and bourbon

Panettone
With dried fruit, citrus and vanilla

Gallery: Christmas with Brett & Bailey

Stocks are limited, but you can order in advance and then collect at the market.

We’ll also be selling other festive goods, including gently spiced Christmas cookies; mince pies made with calvados and ale-soaked mincemeat; and our moreish stollen swirls, which proved very popular at The Alma Winter Market in the run-up to Christmas 2012.

Autumn at Crystal Palace Food Market

After a super first summer of trading at Crystal Palace Food Market, we’re delighted to announce our dates for the autumn.

Our stall will continue at the Haynes Lane site between 10am and 3pm on the 2nd and 5th Saturdays of the month. Visit our markets calendar for all our latest dates.

Take a look at some of our seasonal autumnal baking, including pear and maple cheesecake, salted caramel and apple cake, plum and stem ginger crumble cake, and pumpkin and pecan pie.

See you soon!

B&B market dates confirmed

We're thrilled to announce that Brett & Bailey will be making regular appearances at Crystal Palace Food Market. Our stall will be on the Haynes Lane site between 10am and 3pm on the 2nd and 5th Saturdays of the month, from the 11th May onwards. Take a look at our markets calendar for details of where we'll be next.

The Crystal Palace Food Market promises to be a dazzling addition to the Crystal Palace Triangle, featuring fresh meat, organic veg, savoury picnic goodies, flowers, and "munch, munch more". Find out more about the market here.

Cake Fest is coming!

Cake Fest is coming!

In advance of our first stall at the brand new Crystal Palace Food Market, we’ll be popping up at Cafe Thing to run Cake Fest – for one day only!

Stop by on Sunday 21st April, 11am-5pm, and preview some of the delectable home baking that we’ll be selling at the market. Relax in the gorgeous cafe and enjoy one of our classic brownies; perhaps a salted caramel, chocolate and pistacho tart; a lemon and poppyseed bun; or maybe even a strawberry and vanilla swirl; with a cup of some of the finest coffee you’ll find in Crystal Palace. Or you could even buy one of our whole double carrot cakes to enjoy at home.

As always, stay tuned to our Facebook and Twitter pages for updates.

Forget the Sunday roast – make the 21st April a Cake Fest!

Brett & Bailey are going to market

Exciting news – we'll soon be selling our delicious home baking at a brand new market, and it's right on our doorstep! The Crystal Palace Food Market begins with a taster event on the 11th May, at the bottom of Haynes Lane (behind the vintage market), and then continues on a weekly basis from July.

There'll be fresh meat and fish; local organic veg; hot and cold food; and Brett & Bailey's range of cakes, buns, pastries, brownies, cookies and more. And yes, that includes our double carrot cake! Keep an eye on our Facebook and Twitter for news in the run up, and to stay in the know about which Saturdays we'll be at the market over the summer. Looking forward to seeing you there!

B&B in the South London Press

We’re delighted to have been profiled in Paloma Minter’s (@PalomaMarina75) food column in Friday’s South London Press.

Paloma mentioned that we’re new on the scene in Crystal Palace and that we’re looking for a new market to set up at… well, we have some really exciting plans for May on that front, so stay tuned for an announcement.

You can read Paloma’s article below.

SLP Article
Copyright Tindle Newspapers Ltd.

Hungry Gap Dinner

As part of Fair Trade Fortnight, we were asked to make desserts for the Hungry Gap charity dinner at Domali in Crystal Palace.

Courtesy of Rachel De Thample, our ingredients included Hook & Son raw cream, homemade medlar syrup, and Fair Trade chocolate. Local hens’ eggs were supplied by Corrine Rowe. We used these ingredients in chocolate tortes and spiced apple and medlar cakes. Take a look here.

Would you like us to provide desserts for your next event? If you’re interested, please let us know.

Try our cakes in Crystal Palace

Try our cakes in Crystal Palace

We’re very proud to have started supplying our cakes to the splendid Cafe Thing at Antenna Studios in Crystal Palace. Head there Weds-Sun (the earlier in the week the better!) to try one of our latest creations.

Forthcoming deliveries include…

Coffee, cardamom and pecan cake
Coconut, vanilla and raspberry cake
Orange and almond cake (vegan/gluten-free)
Brett & Bailey in the Black Forest cake

…and many more! Stay tuned to Facebook or Twitter to find out what we’re baking, and if you have any requests or suggestions then let us know.

Not visited the cafe before? Head to…

Cafe Thing
Bowyers Yard
Haynes Lane
Crystal Palace
London SE19 3AN

Still not sure? Here is a map.

Help us find a home

Following on from our first ever stalls at The Alma’s winter market, we’re seeking new pitches in London, Kent or Surrey for spring 2013. If you’d like us to come to a market near you, please get in touch.

Stay tuned for news on our plans for summer.

See you soon!