We are trialling making more products available in our web shop. Max 10 products per order. Restrictions to certain individual products still apply. For all orders please allow 3-5 working days for delivery.


Fresh Breadcrumbs

Breadcrumbs are best made in small batches with stale bread and can be a handy way of using up the last few slices of a loaf. Fresh bread crumbs are mainly used as an ingredient while dry breadcrumbs are mainly used as a coating or topping. Many recipes such as Sage and Onion Stuffing, Queen of Puddings, burgers and Stuffed Mushrooms call for fresh breadcrumbs. See separate recipe for dry breadcrumbs.

Free from


Change Quantities:
  • bread
  1. Remove the crusts from the bread and chop it into chunks.
  2. Using your fingers break the chunks into crumbs or put the bread into a food processor or blender and pulse until an even crumb size is reached.
  3. Use crumbs immediately or put them into a re-sealable bag and store in the fridge for a month or the freezer for up to three months. Bring stored breadcrumbs back to room temperature before using.


Food processor or kitchen blender

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe


Change Quantities:
  • bread

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings