A bakery for measuring
Baked to measure,
never to guess.
Measure Bakery weighs, scales and calibrates every loaf, pastry and slice we sell — so the bake you love today is the bake you can make again tomorrow.
- By the gram Every ingredient, every batch
- Daily calibration Scales checked before the ovens
- Repeatable recipes Written out with real numbers
About us
A bakery where the scale comes first
Measure Bakery began with a simple frustration: two bakers, the same recipe, two completely different loaves. So we started writing everything down — the grams, the hydration, the resting time, the exact thickness of a fold — and the bread got better every single week.
Today our bench is lined with scales, rulers, gauges and thermometers, and we use all of them. Measuring isn't the opposite of craft here; it's how we keep the craft steady. Dough behaves differently every morning, and precise numbers are how we notice that and adjust.
Everything comes out of a small kitchen in the Weighbridge Quarter, made in batches small enough for one person to watch closely. If you bake at home, ask us for the numbers — we'll happily write them down for you.
Offerings
What we measure, weigh and bake
Six things we do every week, each one held to a number we can stand behind.
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Gram-perfect loaves
Sourdough and country loaves scaled to the gram before they ever hit the bench, so crumb and crust stay consistent from week to week.
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Laminated pastries
Croissants and danishes folded to a measured thickness, with rest times tracked on the hour so the layers stay distinct and clean.
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Cut-to-spec slices
Cafe and kitchen orders cut to an agreed weight or width, so your portions and your costs land where you planned them.
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Custom batch sizes
Tell us how many portions you need and we'll work backwards to a dough weight that delivers exactly that, with no tray of leftovers.
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Measured tasting flights
A small flight of bakes, each piece weighed out to the same size, so you can compare them fairly instead of guessing which you prefer.
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Home baker sessions
Short sessions at our bench where we weigh your recipe with you, log the numbers, and send you home with a version that actually repeats.
Why choose us
Fewer variables, better bread
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Weighed, not estimated
Cups and pinches don't survive a busy morning. Every ingredient that goes into a batch is on the scale first.
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Scales checked daily
Our bench scales get checked against a known weight before the first mix, so a drift never quietly changes your loaf.
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Numbers you can take home
Ask for the measurements behind anything in the case and we'll write them out — weights, times, temperatures and all.
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Small batches, watched closely
We bake in batches one person can keep an eye on, which means we catch a change in the dough early instead of after the fact.
Contact
Tell us what you need measured
Orders, batch sizing, cut-to-spec requests or a question about your own recipe — send it over and we'll get back to you with the numbers.
- Where to find us
- Measure Bakery, Weighbridge Quarter
- Counter hours
- Tuesday to Sunday, early until the trays are empty
- Elsewhere