Weighed, balanced, baked
Every gram is on purpose.
Measure Bakery is a small bakery built around the scale — we weigh every ingredient so every loaf, tart and tray of rolls comes out exactly as good as the last one.
- Weights over cups
- Slow, timed ferments
- Baked in small batches
About the bakery
Baking you can count on, because we count.
Measure Bakery started with a simple frustration: the same recipe, two different days, two different loaves. So we built a bakery where the scale sits at the centre of the bench, not at the edge of it. Flour, water, starter, salt, fillings, icing — everything is weighed, recorded, and repeated.
That care changes the work. Doughs ferment on schedule instead of on instinct. Pastry laminates evenly, crumb stays open, and a favourite loaf tastes like itself every single week. It also means we can scale a recipe up for a big order — or down to a single celebration cake — without losing the balance that made it good.
We are a small kitchen by choice. That keeps our batches tight, our benches clean, and our bakers close enough to the dough to notice when something needs another minute or another few grams. Precision is not the opposite of warmth here. It is how we show it.
What we bake
Measured offerings
Every item below is baked to a fixed formula, weighed at each stage, and noted in our batch book so it can be made again exactly.
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Weighed sourdough loaves
Naturally leavened country loaves, shaped by hand but divided by scale, so each bake has the same crumb and the same crust.
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Precision pastries
Laminated doughs rolled to a set thickness: croissants, morning buns and tarts with even layers every time.
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Daily rolls & sandwich bread
Soft, sliceable loaves and trays of rolls portioned by dough weight, so sandwich size stays consistent all week.
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Custom celebration bakes
Cakes, tarts and dessert boards scaled to your guest count, with a written recipe sheet so you know exactly what is inside.
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Formula cards for home bakers
Take-home recipe cards written in grams and baker's percentages, so the loaf you loved here can happen in your own oven.
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Standing weekly orders
A fixed weight and a fixed time each week for households, cafés and kitchens that want one less thing to think about.
Why choose us
Consistency is the whole point
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Weighed, never guessed
Every ingredient is measured on a scale in grams. No scooping, no approximations, no off-days from an extra handful of flour.
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Repeatable by design
Each bake is logged in our batch book with weights, temperatures and timings, so a recipe can be reproduced without relying on memory.
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Small batches, real attention
We keep batch sizes modest on purpose. Fewer items on the bench means each one gets checked, shaped and finished properly.
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Scales up and down cleanly
Need one cake or two hundred rolls? Because we work in weights and percentages, the balance of a recipe holds at any size.
Visit & contact
Tell us what you need weighed out
Send over what you are after — a weekly loaf, a tray of rolls, a celebration cake — and we will come back to you with what we can bake and when.
- Where we bake
- Measure Bakery, on the high street — collection by arrangement.
- Baking days
- Batch days are planned weekly — ask us which day suits your order.