Baking & Cooking
A great bake or meal is decided before the oven goes on – in the quality of what's in the mixing bowl. This collection gathers the kitchen's working ingredients, free of artificial additives and preservatives.
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RecipeSpooky cakeBoo! Easy and scary (not so scary) cake for a Halloween party.
Save £3.8
ReadPlant Protein Powders for Bakeries, Cafes and Food ProducersHigh-protein has moved from the gym bag to the menu board. Customers want protein in their muffins, their morning oats, their grab-and-go ba…
RecipeSuper easy berry tartSuper easy and quick berry tart with a hint of true cinnamon.
ReadForget Calorie Counting: This Study That Proves Home Cooking Beats UPFs for Weight LossFor decades, the standard weight-loss advice in the UK has revolved around a single equation: calories in vs. calories out. If you want to l…
Baking & Cooking
Flours: artisan bread flours through to gluten-free and grain-free alternatives – including the Serious Grains range.
Everyday essentials: cold-pressed oils for roasting and dressing, plus natural sweeteners and unrefined sugars with real depth of flavour.
Pure additions: real vanilla extracts, rich cocoa powders and reliable raising agents – the difference between a cake that punches and one that whimpers.
For weekend pastry projects and Tuesday-night dinners alike – in everyday packs and bulk sizes.
Save more with WFE Club
Club members pay lower prices across the range and get free delivery on mainland UK orders over £50. It's free to join, so the savings start on your first order. Join the Club.
Baking & Cooking FAQs
What's the difference between bicarbonate of soda and baking powder? Bicarbonate of soda needs an acidic ingredient to react and raise a bake, while baking powder has the acid built in so it works on its own. Recipes will specify which to use.
Do you have gluten-free baking ingredients? Yes. The flours range runs from artisan bread flours to gluten-free and grain-free alternatives. Check the product page to confirm an item is gluten-free.
Which flour should I use for bread? Strong (bread) flour is higher in protein and gluten, giving the structure and rise bread needs. Plain flour suits cakes, pastry and biscuits.
How should I store flours and baking ingredients? Keep them airtight in a cool, dry cupboard. White flour keeps up to a year; wholegrain and nut flours have natural oils, so use them sooner or keep them in the fridge.
Do Club members pay less? Yes. WFE Club members get lower prices plus free delivery on mainland UK orders over £50. It's free to join. You can join the Club here.
