Strutt Bakehouse

31/05/2026

Well… safe to say our first Sunday Bun-Day was a success 🤯

The vibes were high, the team fully reached flow state 😂🫶🏼 and I genuinely felt like I was competing in an extreme sport trying to keep a supply of buns 😂

I have made almost 1000 buns this week… which is actually a bit insane 🥹 the new mixer and fridges have already proved themselves a great investment!

A huge thank you to everyone who came down today and waited patiently in the queues 🤍 And the biggest shoutout to my amazing team who absolutely smashed it, making these crazy days so much easier 🫶🏼

Maybe Sunday Bun-Day might have to become a more regular thing… 👀

27/05/2026

I realised I never actually got round to posting the before and afters of Strutt Bakehouse…

Thinking back to when I was stood in there in the depths of winter, layered up and not wanting to put the heating on 😂 I definitely struggled to see past all the work at times and found it quite overwhelming 😅 but it’s been more than worth it 🥹

I definitely don’t miss the renovation process, the constant stress of overspending or the fear of making the wrong decisions whilst designing the space 😆 but seeing it now filled with people every day and getting to do a job I love makes it all feel so worth it.

Feels strange looking back at these photos now because it already feels so long ago!

26/05/2026

Introducing our first Sunday Bun-Day 🫶🏼

We’ll be opening this Sunday for the Belper Food Festival from 10am until sold out.

We’re running takeaway only for the day as there are going to be so many amazing stalls, shops & places to explore around Belper — so grab a bun and coffee to take with you while you wander ☕️

We’ll have limited edition flavours on the counter alongside the usual favourites!

(And who knows… maybe we’ll make this a more regular thing 👀)

See you Sunday 🤍

17/05/2026

New specials will be landing at Strutt Bakehouse this week ✨

🥭 Mango + Coconut Iced Matcha
🍓 Strawberry + Rose Iced Matcha
🍫 Loaded Iced Chocolate
☕️ Loaded Iced Mocha
🤎 Affogato
🥪 Whipped goats cheese, parma ham, spinach + honey toastie

We’ve been working on a few fun summer specials behind the scenes and they’re finally making their way onto the counter 🫶🏼

Thank you again for all the support and patience over the last week while we dealt with some staff illness and reduced hours. We’re very ready to be fully back to normal next week 😅
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15/05/2026

An update for tomorrow (Saturday) 🫶🏼

14/05/2026

Reduced hours and products tomorrow! We hope to be back to normal soon!!🙏

14/05/2026

04/05/2026

I want to use this post to shout out some of our suppliers who have helped/continue to help SBH become what it is today 🤍 we’ve been really intentional about who we work with — choosing quality, local where we can, and brands we genuinely love.

1. - A Nottingham based roastery. A smooth, easy to drink coffee that suits all palettes☕️

2. - Bright, smooth and not overly bitter. It’s what we use for all our matcha drinks (and why they taste so good 😅) 🍵

3. - Our hot chocolate is made using Chococo dark chocolate flakes — rich, proper chocolate with no added sugars. We also stock some of their bars on the retail shelves 🍫

4. Duffield Dairy - Our milk comes from Duffield Dairy — local, fresh, and makes all the difference in the coffee🥛

5. .umami.bros - We use Umami Bros mayo in our toasties and it is available to buy off our retail shelving (and even better that one of the founders is also a family friend from Belper).

6. - Our sourdough comes from The Loaf in Crich, makes the perfect toasties every time and never lets us down 🥪

7. - What helps our cinnamon buns be so delicious? We use high quality ingredients, one being this wildfarmed regenerative flour 🌾

8. - Our t-shirts and aprons were made by Podsmiths, think it’s about time we got some cinnamon bun merch 👀

9. - Lauren helped bring my vision to life with the logo and branding, a big part in what SBH has become 🫶🏼

10. - where we get out ham from for our toasties 🐷

01/05/2026

We’re hiring 🥐

We’re looking for a baker to join our team at Strutt Bakehouse — and be part of a new, growing business.

The role involves helping with our day-to-day bakes, including cinnamon buns, brioche dough, cookies, tray bakes and much more. As we continue to grow, you’ll play a key part in helping us keep up with demand (especially for our cinnamon buns 👀).

We’re looking for someone with commercial kitchen experience (essential), ideally with some experience working with dough. Someone who takes pride in their work, is motivated, and is able to work both independently and as part of a team.

Weekend work is essential. Hours are flexible and pay is dependent on experience.

If you’d like to be part of something exciting and growing, we’d love to hear from you.

Please email [email protected] with a bit about yourself and your experience.

26/04/2026

Week 3 of Strutt Bakehouse🤍

I said this morning I was worried I’d baked too much for a Sunday in case people didn’t realise we were open… turns out I had nothing to worry about 🤣

Also slightly mad that I’ve made nearly 700 buns this week… considering week one was about 220 🤯

Still trying to figure out how to keep up with the bun demand, pretty much hit the limit with the space I’ve got at the minute. Until I get some more fridge space sorted… but I am working on it so hopefully the wait won’t be too long!

Thank you for another sell-out week ❤️