Between 6 and 14 May 2017, bakeries and baking schools around the globe will be leading a farinaceous frenzy of fougasse formation.
Real Bread Week is the annual celebration of supporting your local, independent bakery and baking your loaves at home.
In its ninth year, the focus is on fougasse, with the Real Bread Campaign encouraging bakers in its international supporter network to run classes on baking this easy to make Real Bread that lends itself to shape making, from a classic leaf design, to funny faces.
Then, echoing the format of many book and baking clubs, Campaign supporters will host get togethers for people to try each other’s loaves, compare notes and share baking tips. Even better if this is accompanied by more food and drink from other local, small-batch producers, and perhaps entertainment from local performers. Organisers should add details of their classes and events to the Real Bread Campaign calendar as soon as possible.
Budding bakers are invited to share photos of them baking and the fougasse they create on social media using the #realbreadweek hashtag.
Everyone taking part will be welcome to use their own recipe or one shared by Campaign ambassadors Richard Bertinet and Andrew Whitley, or the one in the Campaign’s book Slow Dough: Real Bread.
Recipes and updates will be posted on the Real Bread Week page of the Campaign's website.
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Published 7 Feb 2017
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
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