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Hello everyone!

I’ve been SO EXCITED to receive the first copy of my new recipe book, and it finally arrived this week… its not officially for sale until March 10th, but you can pre-order it on Amazon now: http://www.amazon.co.uk/gp/product/1910496464?keywords=bee%20berrie&qid=1449492793&ref_=sr_1_1&sr=8-1

Here’s the cover, and a snippet of the preview images on Amazon:Screen Shot 2016-01-24 at 12.29.12  cover stackBB headshot book HR  book cover copy

 

Here’s the introduction to the book, I hope you all really like it! Bee. X

Bee Berrie of Bee’s Bakery is on a mission to bring unique biscuits and cookies into everyone’s life. She believes the secret to great baking is to give your bakes a personal edge. Her biscuits are original, colourful, flavourful and so much fun – she has a flair for bringing classic recipes bang up to date and her recipes are easily adaptable. Whether you want a sophisticated digestive to dunk in your tea, a personalized jammie dodger to give as a gift, cookies iced with crystallized edible flowers or an inky tattooed sea salt and brown butter cookie, you’ll find the recipe in this exciting book. A page of tear-out templates adds to the fun. All achievable for the home cook – with some aimed at children – and using easily sourceable ingredients, the 80 recipes will increase any baker’s repertoire. Bee makes the most unique biscuits around, raising eyebrows and smiles, all in one bite.

Happy New Year, especially to all you newly-engageds out there!

I have been loving BerinMade’s gorgeous fresh print designs for a year now, when I met Erin at Top Drawer last year, and I’ve always wanted to put them onto a cake…which is exactly what we’ve done!

Brides Magazine has just featured the below yellow amaryllis design in their January issue – which is available with complementary wedding favour cookies too.

Email beeberrie@gmail.com for sizing, recipe and pricing information.

15_08_BeesBakery0307    15_08_BeesBakery0248 1   berin photo

Cakes and cookies are available in all of the below prints! Designs can be customised to match your by Erin for a small fee.

Test Print4_310Anemone_320 Blueberries_320 Floral Burst Paper Pattern 310 Floral-Burst_320 Lemon-Zest_320 Peony_320 Porcelain_320 Roses_320 Test Print2_310 Test Print3_310

Hello everybody!

I was asked to write a recipe or four by the Jamie Oliver gang, on the subject of a healthier type of baking…lower in sugar, no animal products and tasty as you like.

I adapted a recipe from my forthcoming book Bee’s Brilliant Biscuits for this – it uses oats and applesauce as its base ingredients and is totally vegan with no added sugar.

Here’s a snippet from the recipe, full instructions are here: http://www.jamieoliver.com/news-and-features/features/oaty-cookies-one-dough-four-ways/

Photography by James Lyndsay, styling by Elspeth Meston…nice work guys!

Screen Shot 2015-10-16 at 13.44.19  Screen Shot 2015-10-16 at 11.54.04

Yes, I’m a baker, so  it stands to reason that I don’t have too much of a problem cooking with sugar, butter and gluten most of the time. However, if I can bake something delicious and full of energy that just so happens to NOT contain these things, I consider it a win all round!

We bake lots of different recipes at Bee’s Bakery,  including gluten-free, vegan or more health-conscious bakes. These oaty cookies are just the sort of baking I like to do when I’m making something for health-conscious friends, or with kids, or even when it’s just me at home. It’s important for me to have a reasonably healthy diet at home, to make up for all the broken biscuits I eat at work!

The recipe is adapted from my first recipe book, Bee’s Brilliant Biscuits, which is out early in 2016 and contains plenty of other vegan and health-conscious recipes, too.
Read more at http://www.jamieoliver.com/news-and-features/features/oaty-cookies-one-dough-four-ways/#t31DX3jYXtwUi3aX.99

 

 

 

Hey everyone!

We have TONS of really fun Christmas projects coming up, and we’ll need a couple of Christmas elves to help with them…

We’re looking for enthusiastic young people, with some experience of working in a catering kitchen / baking, for an immediate start – we’re based in NW10.

If you fancy baking some of the below, learning a few new tricks, working in a fun, friendly small bakery business, then drop me a line – beeberrie@gmail.com.

BeesBakery09140230 copy BeesBakery09140198 copy BeesBakery09140188 copy BeesBakery09140219 copy CHRISMAS CAKE 2 photo 1 Jamie Jammies Grazia BOOK layouts

I’ve designed some pretty lovely new cakes, suitable for weddings, birthdays and other celebrations…lots of pictures to share, but for now here’s a snippet! Enquiries to bee@bees.jessepearson.net xx

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BEE’S BRILLIANT BISCUITS!

Get your baking guns pumped everyone…my book is taking shape and will DROP onto shelves of awesome booksellers in March 2016!

I’ve started receiving layouts and the cover image (its a cracker!), so here’s a little taster of some of the visuals for you.

 

BOOK layouts

There are recipes wildly ranging from classic shortbread, to cookies kids can bake, to delicious healthy vegan bakes, from bacon biscotti for meat-lovers to homemade biscuits for your pooch and EVERYTHING in between…

Here are the vital statistics:

Published by Pavilion Food: http://www.pavilionbooks.com

Shot by Liz and Max Haarala Hamilton: http://www.haaralahamilton.com

Food styled by me myself and I: http://beesbakery.co.uk/about-bee/#sthash.whJvJVY1.dpbs

Prop styled by Charlie Philips: http://seephillips.com/art-dept/

OUT: March 3rd 2016

Recipes will include:

  • Vegan cookies
  • Jammy dodgers
  • Gingerbread houses
  • Cookie beach houses
  • Dog biscuits (homemade)
  • Tangerine and Thyme
  • Freezer roll cookies
  • Sea salt and burnt butter cookies
  • Iced gems
  • Gym bunny biscuits
  • Chocolate and avocado cookies
  • The ultimate chocolate cookie
  • Rubbish bin biscuit
  • Cookie cakes
  • Beetroot whoopie pies
  • Bacon and maple syrup cookies
  • and MANY MANY MORE….

 

Its nearly International Friends Day and Grazia magazine included our colourful cookies in their gift-list…

This picture is super cool! And you can order online at Etsy!

Grazia

A few months ago, I was asked by the team at Jamie Oliver to come up with a recipe for a dairy AND gluten free cookie recipe – no mean feat!

I don’t follow a particular diet eliminating any type of food, but I do steer clear of dairy some of the time, and what i love about this recipe most of all is that first of all, its delicious, but it also has certain health benefits, a winning combo in my eyes!

 

I discovered that avocado can be a fantastic alternative to butter in this context…so here’s the recipe that was published on Jamie Oliver.com

image: http://www.jamieoliver.com/news-and-features/features/wp-content/uploads/sites/2/2014/09/feature-header22.jpg

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Ingredients:

  • 1 ripe avocado (when it’s skinned and de-seeded we need around 100g)
  • 1 large free-range egg
  • 1 tsp vanilla extract
  • ½ tsp xanthan gum (optional – without this, your cookie will be crumblier)
  • 1 tsp baking soda
  • 150g light brown soft sugar (or caster sugar)
  • 50g cocoa powder
  • pinch of salt
  • 50g gluten-free flour (any combination of the following flours will work – standard gluten-free flour, rice flour, gram flour, quinoa flour)
  • 100g roughly-chopped dark chocolate (over 70% cocoa solids should always be dairy free, but check the packet)

Method

Preheat your oven to 180°C/350°F/gas 4 and line a baking tray/sheet with parchment paper. Scoop your avocado into a large bowl and mash thoroughly until it’s a smooth green goo. Once smooth, add the rest of the ingredients into the bowl and beat using good old muscle power with a wooden spoon, until a nice shiny consistent wet mix forms. It’ll look like a very sticky and dark coloured cake mix rather than a firm cookie dough. If you taste a little of the mixture at this point, you’ll be amazed at how “green” it tastes – it’s literally like eating raw cabbage, but after baking, all of the vegetable taste is gone – thank goodness!

Add most of your chocolate chunks, saving some of the larger pieces to press into the top of each cookie before baking. Using two metal spoons, dollop evenly sized round-shaped cookies onto your baking tray – larger is always better with these ones, and they don’t spread much when baking. If you prefer a thicker, fudgier cookie, pile the mix high and bake for the full time, and if you like a thinner chewier cookie then spread them out more and bake for less. Press a couple of chocolate chunks into the top, then bake for around 12-15 minutes – they will still be slightly soft to the touch, but do firm up once allowed to cool


Our pretty flower petal cakes are todays “Idea of the day” from Brides Magazine! Lovely job…

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The article says:

“Bee, who also makes naked cakes decorated with fruit, nuts and flowers or edible bloom garlands, offers her top tips for floral cake perfection:

– Choose your petals carefully. Florist grade flower petals, even if taken from edible species of flowers, are not safe for human consumption, as they’ll often have been sprayed with pesticides and fertilisers – even if you rinse them in water, they’re still not safe to eat.

– Buy your petals from a certified organic grower in your country. This ensures that they are safe to eat – they’ll have been grown in real soil without pesticides or fertilisers, neither of which are safe to eat. We source our flowers from Maddocks Farm Organics, an award-winning grower in Devon.”

And there are tons more tips too…you can read the full piece here: http://www.bridesmagazine.co.uk/planning/receptions/cakes/2015/06/bees-bakery-edible-flower-cake

This weekend one of my edible flower petal cakes was included in the Observers Top 5 – so awesome!

Observer Top 5

The Observer said: “For summer weddings and parties, go to Bee’s Bakery for flower spangled deliciousness”

This cake is a chocolate sponge cake, decorated with vanilla buttercream and scattered with edible flower petals. It is totally customisable, we can make it in any size, shape, and with any number of tiers you like – we have a fantastic selection of cake recipes too!

We do still have the odd spot left for weddings this summer, so get in touch to discuss: bee@bees.jessepearson.net

Bee.xx