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Our Story

We are a long-standing family bakery in the Derbyshire Peak District, a national park.

We started over 70 years ago. In that time, the world has changed dramatically; but, in the bakery, the way we bake biscuits is barely any different.

In the last 50 years, we have only had two Head Bakers. In 2009, Terry retired, and Paul, his understudy, took Terry’s place. Paul now sifts, weighs, mixes, and works the dough in the same old-fashioned way.

We use the same bronze rollers and biscuit-moulding method that we have for decades.

Here in Ashbourne, England, we have a saying: 'Plus ça change, plus c’est la même chose, ducks'.

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1974

1985

2009

2014

 

MADE BY HAND

Everything we bake at Artisan Biscuits is made by real people.

We sift and weigh our ingredients by hand, test our mix according to consistency, bake our biscuits until the smell is just right, and check each one by eye. The same way we have done for decades.

Our most cherished tools are over 80 years old and we use them every day. We appreciate reliability, here in Derbyshire.

QUALITY INGREDIENTS

We use the best quality natural ingredients in everything we bake.

Our butter is made on English farms, our clotted cream comes from Devonshire, the flour for our biscuits is milled in Essex and we buy toffee from the experts: in Yorkshire.

We want the finest flavours for our baking, so we only use butter, non-hydrogenated oil or extra virgin olive oil.

We never use artificial additives or preservatives. Why would we, when ingredients are this good?

ATTENTION TO DETAIL

At Artisan Biscuits, we are sticklers for detail. We want our biscuits to look and taste as irresistible as possible.

Every cracker and biscuit we make is checked at each stage of its journey through our bakery.

Head Baker, Paul, checks to make sure the dough temperature is just right, so that it doesn’t stick to the bronze rollers in our 1930s moulding machine.

Each owl, pussycat and bear is checked to make sure its beak, tail and paw are all intact before our biscuits enter the oven, and Belinda and her team check each one before they make it into their foil wrapper.

By the time a biscuit or cracker reaches you, it will have been checked and given the thumbs up by 20 different bakery staff.