Baked by weight, never by guess
Every bake, measured to the gram.
Measure Bakery is a small working bakery where loaves, buns and tarts are weighed, scaled and calibrated on the bench before they ever meet the oven.
- Weighed twice Once as ingredients, once as dough
- Scales daily Checked against reference weights
- Written down Every batch logged in the measure book
About the bakery
A bakery built around the scale
Measure Bakery started with a simple frustration: two bakers can follow the same recipe and still end up with two different loaves. So we took the guesswork out of it. Our bench has more scales than spoons, and every ingredient that goes into a mix is weighed before it goes anywhere near a bowl.
It is still a bakery in the ordinary sense. There is flour on the floor, dough proving in the corner and something warm coming out of the oven most mornings. The difference is that when we say a loaf is 800 grams, it is 800 grams — and when you ask us to make it again next week, it will be the same loaf.
We bake in small batches on purpose. Small batches mean we can actually weigh things properly, taste things properly, and write down what worked so the next batch is just as good. If you have ever wanted to know exactly what goes into your bread, this is the counter to ask at.
Offerings
Bakes, measured
Everything below is made to a weight we can repeat, and to a recipe we are happy to write down for you.
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Weight-set loaves
Sourdough, rye and everyday white, each baked to a fixed weight so you know exactly how far a loaf will stretch.
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Gram-perfect pastry
Tarts, buns and biscuits portioned on the scale, so every piece in the box is the same size and bakes at the same rate.
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Recipe calibration
Bring us a family recipe written in cups and handfuls. We test it, convert it to weights and hand it back in a form that repeats.
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Custom measure cakes
Celebration cakes built to a weight and a slice count you choose, so you know the cake will feed the room.
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Pre-portioned mixes
Dry mixes weighed out at home-batch size: add your own water, butter or eggs, follow the card, and bake it the same way twice.
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Baking-by-weight workshops
Small bench sessions where you learn to read a scale instead of a measuring cup, and leave with the dough you weighed yourself.
Why choose us
Reasons the scale matters
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Weighed, not guessed
Cups and scoops vary from kitchen to kitchen. A scale does not, which is why every ingredient here is measured before it is mixed.
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Scales checked daily
Our bench scales are zeroed and verified against reference weights at the start of every baking day, before the first dough is divided.
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Repeatable, on purpose
Every batch is written into the measure book, so the loaf you liked last month can be the loaf you order next month.
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Small batches, real answers
We bake in short runs so there is time to weigh properly and to tell you exactly what is in what you are buying.
Contact
Tell us what you need measured
Orders, recipe calibration, workshops or a question about weights — send a note and we will weigh in.