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.
Some are organised by, or in support of, the Real Bread Campaign and others are simply ones with a bready bent.
To go straight to our calendar of this month's events below, click here
The majority of events listed on this calendar are run by organisations other than the Real Bread Campaign.
The wording for each entry has been supplied by the organisers. An event appearing on this list is for infomation only and does not represent an endorsement.
To find out more about an event, please contact its organisers. Before heading off to an event we recommend that you check whether it's still going ahead and details (such as times and whether or not fees apply) with its organisers.
If you know of a bready event that you think should be on the list, please pass our invitation to add details onto its organiser.
Far too much thoughtfully and lovingly produced delicious food is served up in pappy baps, buns, baguettes and white slices mass-produced at the other end of a motorway somewhere by who knows, using who knows what - it's like presenting the Mona Lisa in a frame from a pound shop.
We urge producers, stallholders and other caterers to serve their fantastic food in Real Bread (i.e. addtive-free) from a local, independent bakery.
Whether it’s a stand-alone event or part of something wider, a Real Bread activity is a great way to bring people together. After all, the word companion comes from cum panis - Latin for ‘with bread’.
Real Bread Campaign members can click here for tips on
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Christmas Brioche & Stollen Masterclass with Hilary Cacchio - London
Learn to make a rich buttery Brioche Loaf; Apricot, Cranberry & Almond Stollen and the savoury Christmas bread from Provence, Pompe a l’Huile, this deep golden, bicycle wheel shaped flatbread made using a lovely fruity Extra Virgin Olive Oil and Fennel seeds, is to be shared amongst friends, it is traditionally always torn and never cut. Learn to make crackers from this savoury brioche the perfect accompaniment to a Christmas day starter smoked salmon pate or rillettes. Demonstration: making a Gubana the rich Italian Festive Bread packed with chocolate, nuts, candied clementines, Marsala & Grappa and made with a Biga Naturale (a sour dough culture)Location: 16-20 Wendell Roast
Contact: 02087496400/Tamara.Allen@leiths.com/Tamara Allen
Organisers: Leiths School of Food & Wine
How to set up your own microbakery - London
This course covers as much practical side of bread baking as it covers theory. During the two days, we will cover all the basis types of bread, using different types of flour and other ingredients. Types of bread covered: White Loaf, Wholemeal Loaf, Rye, Sourdough, Bread Rolls, Focaccia, Soda Bread, Speciality Breads (Olive & Rosemary, Seeded Breads etc.) You will also learn the business side of running a microbakery: Scaling up your production,labeling,Legal requirements Insurance, Pricing, Promoting your business - Our workshops are exclusively run by Magdalena Marsden who established her business in 2011 following a life long passion with bread. Magdalena's work background and experience (Managing Director and Operation's Director) helped her to set up, now very successful baking business in 2011. More details and to book, please visit our website or e-mail us.Duration: 2 days
Location: 19 Izane Rd
Contact: E-mail Magdalena Marsden: email@example.com
Organisers: Cocoa & Heart
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Sourdough Bread Baking for Beginners - Walthamstow, London
Using sourdough culture is an ancient method of making bread. Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and production leavens and experiment with different doughs.Location: 1–2 Sutherland Road Path, Walthamstow, E17 6BX
Organisers: The Fermentarium
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Add your event to the Real Bread calendar