Artisan Biscuits are a long-standing family bakery in the Derbyshire Peak District.
They started over 70 years ago. In that time, the world has changed dramatically; but, in the bakery, the way they bake biscuits is barely any different.
They use the same bronze rollers and biscuit-moulding method that they have for decades.
MADE BY HAND
Everything they bake at Artisan Biscuits is made by real people.
They sift and weigh their ingredients by hand, test their mix according to consistency, bake their biscuits until the smell is just right, and check each one by eye. The same way they have done for decades.
Their most cherished tools are over 80 years old and they use them every day.
They use the best quality natural ingredients in everything they bake.
Their butter is churned in England, their clotted cream comes from the West country, the flour for their biscuits is milled without additives and they buy British toffee from the experts.
They want the finest flavours for their baking, so they only use butter, non-hydrogenated oil or extra virgin olive oil.
They never use artificial additives or preservatives. Why would they, when ingredients are this good?
ATTENTION TO DETAIL
At Artisan Biscuits, they are sticklers for detail. They want their biscuits to look and taste as irresistible as possible.
Every cracker and biscuit they make is checked at each stage of its journey through their bakery.
Their head baker checks to make sure the dough temperature is just right, so that it doesn’t stick to the bronze rollers in their 1930s moulding machine.