Our webshop is closed temporarily. We plan to be open again tomorrow morning. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.

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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.

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  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

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