The Real Bread Campaign is part of Sustain: The alliance for better food and farming.
It is funded by membership fees, donations and charitable grants.
The key element of this support is our book Knead to Know: the Real Bread starter, the introductory guide to success in bringing Real Bread to your local community.
Over more than 140 pages, this book gives you information on business models, legislation, money matters, equipment, ingredients, basic recipes, techniques, voluntary apprenticeships, courses, equipment and ingredient suppliers, further reading, and much more..
As a taster of the sort of thing you can find in Knead to know, please have a scout around this page and the rest of our site.
Elsewhere on the web
A bakehouse is the place in which the baking takes place. It is interchangeable with the word bakery, though the latter often refers to the retail as well as production area.
What is a suitable space for you depends upon the type and volume of products you’ll be baking and your business model. A bakhouse doesn't have to be round the back of a high street shop. It could be:
Jane Mason of virtuousbread.com also suggests:
You can find a whole chapter on the bakehouse in Knead to Know.
We are always interested in finding baking colleges and other organisations that do or are willing to develop officially accredited courses in baking Real Bread professionally.
As all of those we have come across are geared towards the needs of their main customers - supermarkets and other larger bakery chains that use additives, to date we have yet to find any that offer any courses that are totally additive-free.
In the meantime, please visit our courses page, which includes some that offer professional training. Those that offer some courses that incorporate advice on setting up a business as well as bread making include:
The Handmade Bakery
If your college does offer courses in professional Real Bread baking, we'd love to hear from you and to add your details to our courses page, so please contact us.
'...all the emails flying around have helped me enormously. I would like to thank each and everyone of you for joining in and helping struggling novices like myself; I feel really honoured to be part of this bread community.' Jo Bottrill, Jo's Loaves
Real Bread Campaign members have exclusive access to The Real Baker-e. This online forum allows you to post messages, advertise job vacancies (or offer services), equipment, and chat with fellow members.
One very useful function is the opportunity to ask for advice from hundreds of your fellow members. Amongst them are our Bakers' Angels: some of the most experienced and respected bakers in the country - see below.
For access, join us today.
If you are a professional Real Bread baker and really need to pick the brains of an expert, the Real Bread Bakers Angels are here and boy do we have some brains for you to pick.
Campaign members can post their messages in The Real Baker-e where they'll be seen by other campaign members including the likes of : Paul Barker - (Cinnamon Square), Troels Bendix (The Hungry Guest), Richard Bertinet (The Bertinet Kitchen), Peter Cook (SC Price), John Downes (Shipton Mill), Emmanuel Hadjiandreou (The School of Artisan Food), Tom Herbert (Hobbs House Bakery), Clive Mellum (Shipton Mill), Andrew Whitley (Bread Matters)...
For access, join us today.
We cover much of the legislation relevant to the small indepedent Real Bread baker in Knead to Know. The following are either not in the book or have changed since its publication.
NB We are unable to give further advice, so if you require any, please contact the relevant department of your local authority.
You can find more information at:
In this section:
In 2011, the European Parliament published Regulation (EU) No. 1169/2011 on the provision of food information to consumers (EU FIC). In the UK, these are to be read in conjunction with the Food Information Regulations 2014 (FIR 2014).
The changes most likely to affect small, independent Real Bread bakeries are around non-prepacked foods and food prepacked for direct sale (eg bread sold at a bakery or by the baker at a farmers' market) on the communication of:
In the case of foods prepacked for direct sale or sold non-prepacked from 13 December 2014, this information must be provided either:
Details of allergens may instead be communicated verbally. See below for more details on both of these requirements.
NB More rules apply for distance selling and prepacked foods, and some rules differ.
An Honest Crust Act
The Real Bread Campaign demands the rights of shoppers be better protected by the provision of far more information than this to be made mandatory.
In the meantime, we urge all bakers, and retailers of baked goods, to give shoppers this information voluntarily.
For more on this, click here.
Article 17 of EU FIC requires this to be '...its legal name. In the absence of such a name, the name of the food shall be its customary name, or, if there is no customary name or the customary name is not used, a descriptive name of the food shall be provided.'
Draft guidance to the FIC/FIR published by Defra in July 2014 advises: 'A ‘customary name’ is a name which, over time, has come to be accepted by consumers in the UK as the name of the food without it needing further explanation. Some examples are ‘fish fingers’ and ‘Bakewell tart’. Some names of foreign origin, such as ‘muesli’ and ‘spaghetti’ have also become customary names in the UK. A name which is customary in a particular area (e.g. an ‘Essex Huffer’) might not be understood on its own if it is used as the name for the same food when it is sold outside that area. Consideration will therefore need to be given as to whether or not further information describing the food needs to be provided as part of the name of the food. A descriptive name must not be misleading.'
There are 14 food allergens that must be declared to consumers: cereals containing gluten, crustaceans, molluscs, eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame, lupin and sulphur dioxide.
The cereals are: rye, barley, oats, triticale and all types of wheat (including 'heritage' and 'ancient' types such as spelt, eincorn, emmer, khorasan/kamut) and their hybridised strains.
NB The use of allergen boxes on labels (eg 'may contain nuts') is no longer permitted: each allergen must be made clear on the ingredients list, eg by writing in bold print.
Find further information at:
On 1 October 2011, the law regulating the weight of unwrapped bread (i.e. loaves sold at a bakery or sold in unsealed bag/wrapper) changed.
As a result of The Weights and Measures (Specified Quantities) (Unwrapped Bread and Intoxicating Liquor) Order 2011, it is now legal to sell unwrapped bread of any weight (i.e. not just 400g or 800g loaves), provided that the weight is shown a label, ticket or notice at point of sale. Therefore it is now legal to sell loaves of 1kg, 500g etc. or even bread priced by the kilo.
NB If you still choose to sell 400g and 800g loaves you can do so and still simply say 'small' or 'large' loaves - you don't need to show the weight of 400g or 800g loaves.
The Department for Business Information and Skills has published this guide. You can read the Order here.
We have published advice on scaling weights (i.e. how much dough is needed to produce a loaf of a given weight after the moisture loss during baking) in Knead to Know.
New EU legislation of information and claims regarding gluten in all foods came into force in January 2012. The terms that can be used are:
NB - Unless spelt, sourdough or any other product meets one of the criteria above, you cannot make any claims about its suitability for people avoiding gluten.
The Food Standards Agency's guidance notes go on to say:
"If food does not comply with these new rules, it cannot be described as ‘gluten-free’ or ‘very low gluten’. But businesses could make a factual statement such as ‘no gluten-containing ingredients’, to let customers know that the food doesn’t contain any of these ingredients. If businesses do use these factual statements it is important that they take appropriate steps to manage cross-contamination from gluten-containing foods. Businesses need to be clear that they are not suggesting the food is suitable for someone with coeliac disease."
For the notes and more information click here.
Restrictions on the use of the words ‘wholemeal’ and ‘wheat germ’
1) There shall not be used in the labelling or advertising of bread, as part of the name of the bread, whether or not qualified by other words—
(a) the word ‘wholemeal’ unless all the flour used as an ingredient in the preparation of the bread is wholemeal;
(b) the word ‘wheat germ’ unless the bread has an added processed wheat germ content of not less than 10 per cent calculated on the dry matter of the bread
2) No person shall sell or advertise for sale any bread in contravention of this regulation.
i.e. you can only use the word 'wholemeal' in the name and/or any reference to a loaf if the only flour used in it is wholemeal.
Should you spot a loaf with other flour (e.g. half white, half wholemeal) named or marketed using the word 'wholemeal', it could be in breach of the regulations. Should you wish to take action, please contact your local trading stanadards office - and please let us know how you get on.
You can find official guidance notes from the Food Standards Agency here
Sourdough is NOT YEAST FREE!
Labelling/marketing it as such could land you in trouble with trading standards.
Read more here.
There are laws governing the use of the word organic. Click here for more information.
Since our grant funding ran out, we have had to put our bakers wanted page on hold while we build our membership and work on other ways to get the dough to ensure our charity can keep running the Campaign.
Campaign members with job or apprenticeship vacancies, and Campaign members who are professional bakers wanting to find a vacancy, are encouraged to post details in The Real Baker-e.
Other websites with bakery job pages (though not all will be at Real Bread bakeries) include:
Obviously, you will take steps to minimise wastage, both in your ordering and production. These include:
If you do find yourself with leftovers, your options include:
Here are some more food redistribution organisations that will collect food waste and use it to feed people most in need of a decent meal.
There might be others local to you. If you run a similar organisation, small or large, and would like to appear on this list please get in touch.
This is the last resort if your attempts to prevent left over bread in the first place, or finding ways to make sure someone gets to eat it, fail.
You can find more enterprise support links on our Community Supported Bakery page and general links on our companions page
Alliance and Leicester
A page of industry sector notes for those considering starting a bakery
Bakers Benevolent Society
Provides: "...welfare and care to retired members of the baking industry and allied trades, including their dependants, through its provision of sheltered accommodation and financial support."
The government's free business advice and support service, available online and through local advisers.
The Carbon Trust
Worried about the negative environmental impact of your bakery or mill? Want to reduce your energy consumption and consequent CO2 emissions?
The Carbon Trust offers 0% interest loans to organisations to invest in energy saving projects. For details and to see if your business qualifies, visit www.carbontrust.co.uk/cut-carbon-reduce-costs/products-services/loans/pages/loans.aspx
For a case study of how a Carbon Trust loan helped the Cavan Bakery, click here
Co-operative Enterprise Hub
'...aims to expand the co-operative economy by creating strong, ethically-led businesses with a deep sense of social responsibility. We offer a package of advice, training and finance to help new and existing co-operatives become more sustainable businesses.'
Founded in 2004 by the British Chamber of Commerce, the Confederation of British Industry, the Institute of Directors and the Federation of Small Businesses, funded mostly by what is now called the Department for Business, Innovation & Skills. Aims to '...reach out to new people of all ages and backgrounds, fresh thinkers who spot opportunities, apply entrepreneurial talents and overcome the obstacles to make ideas happen.'
The National Association of Master Bakers
Provides information, advice, training and support for its members in the craft baking sector.
Worshipful Company of Bakers
Alongside its other work, the Bakers' Company provides scholarships and prizes for young people in the baking industry, and endeavours to encourage them to become first-class tradesmen/women.
Site includes tips on sources of funding and grants for small businesses
Princes Trust Enterprise Programme
Get help to explore and test your business idea. The programme supports unemployed young people aged 18-30 to work out if their business ideas are viable and whether self-employment is right for them. Support includes business advice, mentoring and small start up funding.