Baked Camembert in Whittlebury Sourdough with Friars Farm Chutney

I can’t believe this is my FIRST ever recipe I’ve ever published on this blog. Hurrah!

I’m putting it out there – I love to cook in my kitchen!

Ever since we purchased our first home, I have found pure joy in switching Alexa on, putting my Spotify on shuffle and switching off whilst I cook a good home-cooked meal for Josh and I. 

But I also have to admit, I’m not a pro cook – I don’t claim to be able to make super intricate recipes from around the world, but what I can make and pride myself on doing is creating easy, home cooked classics!

And whilst we are in isolation, I have been doing lots of experimenting, cooking and baking in our kitchen (sorry, Josh!) which has lead me in wanting to share more recipes with the added element of including a Northamptonshire local food and drink producer ingredient. 

So I give you… the Northants Cook Guide.

Baked Camembert | Nicole Navigates

And we are starting with something very easy which I shared on my Instagram stories and social media which you all went CRAZY for. 

On Easter Sunday, we found ourselves wanting a super indulgent Easter treat following from some of our purchases made earlier in the week… a sourdough loaf and camembert.

And there’s only one thing to do with those two things… baked camembert! 

I specifically used a Whittlebury Bakery sourdough loaf for this recipe, which is, in my opinion, 100% better than any supermarket loaf you’ll buy and is ideal for this recipe, as you need a nice crusty outside and a fairly firm texture to make sure the loaf stands on itself when putting something as melty as a camembert inside. 

Plus, this particular sourdough is great for making crusty croutons to dip inside! 

So if you can, you can head over to Whittlebury Bakery to purchase your own sourdough for this recipe, then the rest of the ingredients, you can grab from anywhere. 

Then, to add to this recipe, I also added some Friars Farm chutney for dipping, specifically, their Red Onion Chutney and their Tomato and Red Pepper Relish as I think these compliment the camembert and bread best – but Steve has lots of chutneys on offer you can choose from if you fancy experimenting. 

It’s a moreish recipe which I have adapted from a recipe I found online, with my own twist and obviously using a local product. It’s not for the faint hearted and it’s definitely for the garlic lovers! 

If you use this recipe or grab a Whittlebury sourdough to use for yourself, please tag me in your photos as I’d love to see it and hope you love this! 

Baked Camembert | Nicole Navigates


  • 1 Whittlebury Bakery sourdough loaf
  • 250g Camembert 
  • 4 garlic cloves, finely chopped
  • 1 tbsp mixed herbs (ideally rosemary but I didn’t have this on me!)
  • 3 tbsp olive oil 
  • 2 tbsp white wine (optional) 
  • 2 tsp clear honey


  1. Preheat the oven to gas 4 180°C, fan 160°C and then place your Whittleburt loaf on a chopping board. Using a small sharp knife, cut around the top of the base to cut a hole deep enough for the camembert to sit in. Save the bits of bread you cut out for later and make sure you don’t cut through the loaf.

Tip: Use the lid of the camembert box as a guide when cutting around the loaf.

Baked Camembert | Nicole Navigates
Baked Camembert | Nicole Navigates
  1. Use your knife to score the rest of the loaf in a criss-cross pattern, or if you’re kakhanded like me, just make some insertions in without cutting all the way through to the bottom crust. 
  1. Then, unwrap the camembert and place it in the hole you just cut in the bread, then pierce the top of the cheese in a star pattern with the tip of a knife. Afterwards, transfer the loaf with the camembert onto a baking tray. 
Baked Camembert | Nicole Navigates
  1. In a bowl, mix together the olive oil, finely chopped garlic, mixed herbs (or rosemary) then spoon the mixture on top of the loaf, using your fingers to stuff the garlic bits into the insertions you just made into the loaf and the camembert. Then, spoon the wine (if using) over the top of the cheese and let it drizzle over the edges into the bread, then drizzle honey over the cheese and bread.
Baked Camembert | Nicole Navigates
Baked Camembert | Nicole Navigates
  1. Using the bread you saved from step one, cut those bits up into small pieces to create chunky croutons and scatter them around the loaf on the baking tray, then drizzle with olive oil (and honey for extra sweetness!). If you want extra, just pull some bits off the loaf near the bottom so as not to disturb the insertions. 
  2. Then, bake for 20-25 minutes until the bread is golden and toasted, whilst the cheese is gooey and fully melted. Serve with the crunchy croutons and some Friars Farm Tomato & Red Pepper and Red Onion Chutney for dipping.
Baked Camembert | Nicole Navigates

I wouldn’t recommend having this everyday, but I would recommend having this at least once a week or as a special treat for a date night between you and your bae, before a main course of a meal, or why not practise this recipe ready for when we are let out so you can share with friends?

I’ll certainly be making this for when my family are allowed over for dinner.

As I mentioned before, if you use this recipe, I would love to see photos – especially if you’re able to use it with a local Whittlebury sourdough loaf, or a sourdough loaf from any of our local bakeries who have them freshly made!

Read more: The Best Northamptonshire Independent Bakeries

Baked Camembert | Nicole Navigates

Are you a fan of baked camembert in sourdough? 


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