New Mini Marmalades!

If you came and saw us over Christmas you may remember that we had a lovely trio of marmalades made up as a hamper featuring a delicious ginger marmalade, spiced orange and, personal favourite, whiskey and orange. Well, we are pleased to announce they are making a return guest appearance as individual jars so you can pick your favourite.  If you head to our bakeries at the moment you can test out all the flavours in our fabulous handmade "Marmalade Tasting Station" that we had much fun creating at Blackbird HQ. Double-sided tape and felt tip pens should feature more frequently in the working day we think! So come on down and try some, we're not sure yet if we'll have them in again before... (whispers) Christmas...  

West Norwood Station

If you have travelled via West Norwood Station over the last 3 weeks you may have noticed the new baby of the Blackbird family, our tiny kiosk on Platform 1. Hoping to brighten up your travels we're offering bacon and sausage rolls, pastries, granola pots, cookies and cakes and of course lots of coffee to fuel you to your destination! So next time you're in the area come and say hello to our lovely team and perhaps pick up a little something for your journey...

Blackbird Competition! It's totally totes x

Jetting, trekking, cycling or yachting off somewhere exciting this summer? If you are, don't forget to take your Blackbird tote along with you. Not only do they make an excellent beach bag, but if you post a snap of your tote using the hashtag #blackbirdholibobs over on Instagram, you will be in with a chance of winning some yummy Blackbird goodies. Extra Blackbird points for those of you who are still toting our original Blackbird tote! x 

Riding a giant yellow clog in Amsterdam...I mean, who wouldn't?

Riding a giant yellow clog in Amsterdam...I mean, who wouldn't?



If you’ve been into a Blackbird over the last couple of days you might have been lucky enough to try some of our chocolate marmalade cake, made especially for National Marmalade week. For lovers of chocolate orange, this is a lovely cake, sweet with an ever so slight bitterness from the Seville oranges. If you missed out on the cake, or fancy trying it for yourself at home, here’s the recipe. Enjoy! 

Chocolate Marmalade Cake



125g butter

100g good quality dark chocolate broken into small pieces.

300g marmalade - Blackbird Bakery Dark & Chunky of course!

150g caster sugar

2 eggs - beaten

150g plain flour

2 teaspoons baking powder

Preheat oven to 180 degrees. Melt the butter in a bowl over a pan of simmering water. Remove once melted and stir in the chocolate pieces. In another bowl mix together the eggs and sugar then combine with the chocolate butter mixture. Stir in the marmalade. Sift together the flour and baking powder and fold into the mixture. Pour into a greased and lined cake pan and bake for 50 minutes at 180 degrees. Once it has cooled a bit you can warm up any extra marmalade you might have and glaze the top for a lovely shine and more, importantly, marmalade-y action.


Valentines Day


Love it or loathe it Valentine's Day is just around the corner. We've come across all misty eyed here at Blackbird and have caved into the hype fashioning these heart shaped carrot and chocolate fudge cakes. They will be in all our shops on Tuesday 9th, giving you plenty of time to spice up your cake life..a bargain at £12.50. 

Our Reuben Sandwich Is Newsworthy!

Our Reuben Sandwich Is Newsworthy!


Check it out! We had a lovely write up in the Evening Standard about our Reuben Sandwich. If you're not familiar with the Rueben, it's hot pastrami, Swiss cheese, sauerkraut and Russian dressing on rye bread...The original was called the 'Rueben special' after the deli it came from. We think our's is more special.  Available at our Peckham branch!

Summer Brioche

Summer Brioche

Though not quite as rich, Challah bread is similar to French brioche; and, like brioche it makes wonderful toast and French toast. Here at Blackbird we make Challah bread every Friday.  If you happen to have a rogue bit of challah left over, or indeed one of our soft white rolls, all it takes is a few extra ingredients to whip this up, courtesy of Mr. Nigel Slater. This recipe is both seasonal and avoids waste, so you can feel virtuous in the making, if not in the eating of this one! I'm not sure when you're supposed to eat it...if it has fruit, bread and nuts would that make it brunch? Or perhaps pudding? Either way it's delicious...

Ingredients for 2/3

Leftover challah bread or brioche                                                                                        

Mascapone cheese                                                                                                                                  

Double cream                                                                                                                                            

Caster sugar & nuts (we used hazelnuts and almonds)                                                                                             

Measure out 100g each mascapone and double cream. Whip the cream until thick, add some vanilla flavouring of choice, be it essence, pod or extract, then fold in the cheese. 

Mix 40g sugar with a couple of spoonfuls of water. Bring to a simmer and add the nuts. Don't stir it too much and wait until they become golden. Before they get too toasty, scoop them out of the pan onto an oiled tray or silicon sheet if you should own such fancy-ness. Leave them to cool, then chop up. If you cannot be bothered with the faff (although it is worth it) just jiggle your nuts in a dry frying pan for a few minutes to toast, trying not to snigger.  

When everything is ready assemble your beast. Toast the bread, dollop the creamy mixture on top, then add your fruit and finally sprinkle on the nuts with a suitable flourish and resolve to exercise more!



Hello world!

Welcome to our new website and blog. Here we will be keeping you updated with all things Blackbird as well as posting recipes and general musings from the nest. So if your stuck for what to do with those last two slices of sourdough, or indeed, want to know what sourdough is, check back soon!