|Place of origin||England|
|Region or state||Lancashire, North West England|
|16x16px Cookbook:Barm cake 16x16px Barm cake|
The original barm cake is found in areas of Lancashire, North West England. Elsewhere in the country, a similar bread roll would be known instead as a "breadbun", "breadcake", "bap", "cob" (a Midlands term referring to a crustier roll), "teacake" (West Yorkshire/some parts of Cumbria; without currants or currant teacake with currants) or even a "stottie," a larger, spongy bread native to North East England.
The Barm Cake is more likely made from commercial yeast today.
Chips are a popular filling, sold in most fish and chip shops in the North West of England often called simply a 'chip barm'. Another popular filling in the North West, particularly Bolton, is the pasty barm. Likewise in Wigan pies are a popular filling, as eaten by TV's Jamie Foster.
- John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 21. ISBN 978-0-19-964024-9.
- Angus Stevenson (19 August 2010). Oxford Dictionary of English. Oxford University Press. p. 133. ISBN 978-0-19-957112-3.
- Allied Chambers (1998). The Chambers Dictionary. Allied Publishers. p. 129. ISBN 978-81-86062-25-8.
- GH Sheldon, Family Bakers, White Barm Cake, Brown Barm Cake