(Micro)bakery business handbook goes global

Knead to Know…more, the Real Bread Campaign’s business guide to microbakery and beyond, has been published by food and drink specialist Grub Street.

Incorporating knowledge and advice from many bakers in the Campaign’s network, the book was written by Chris Young, who has coordinated the Campaign for food and farming charity Sustain since 2009.

The book is available to order worldwide from good book sellers and direct from Grub Street, and from the Real Bread Campaign for UK delivery.

Buy now (UK)  Trade and non-UK enquiries

‘Do you want to turn your baking hobby into a microbusiness? Because if you do, you should get this book.’ Sustain patron, Dame Prue Leith

On the menu

Whether turning a baking hobby into a kitchen table microbakery business, teaming up with neighbours to establish a Community Supported Bakery, or taking the next steps onto the high street, this unique handbook is crammed with useful information and inspiring insights. It is served in three slices:

• Starting out: home is where the start is, equipment, what bread should I make? business planning, Community Supported Baking, ways to sell your Real Bread, insurance, money matters, I fought the law… marketing, media relations.
• Scaling up your business: you’re gonna need a bigger boat… bakery equipment, people, bake well.
• This isn’t a baking book, but... some stuff about bread making, bakery terms and tips, sourdough, recipes.

While mainly aimed at bakery entrepreneurs in the UK, Knead to Know...more includes sippets specifically for cottage food business owners in Australia, Canada, Ireland, New Zealand and the USA.

Knead to Know…more is a completely updated, revised and expanded version of the Campaign’s groundbreaking 2011 microbakery manual, Knead to Know. At twice the length of the original book, a limited edition of Knead to Know…more (available only in the UK) was published by Sustain in 2021, thanks to a successful crowdfunding campaign.

Knead to Know…more, ISBN 9781911714187, published by Grub Street on 7 February 2025. Paperback, 256 pages, RRP £20.

Also available

The Campaign's recipe book, Slow Dough: Real Bread (Nourish), and grow-a-loaf-guidebook Bake Your Lawn (Sustain) are out now.

A limited edition design Real Bread t-shirt, apron and mug is being produced by Balcony shirts, only until 28 February 2025.

#RealBreadWeek, the Campaign’s annual, international celebration of additive-free bread and people who make it, runs from 15 to 23 February.

Praise for Knead to Know and Knead to Know…more

“This is a remarkable book. Not only because knowhow springs from every page and transforms into practical wisdom before our eyes, but because it has been fermented by the desire to do good.” Andrew Whitley, co-founder of Bread Matters, Real Bread Campaign and Scotland the Bread 

“This book was a gold mine for us, back in the day.” Max Tobias, The Dusty Knuckle, London

“The book was invaluable to me when I was starting Wild Bread.” James Thorn, Wild Bread, Faversham

“There are lots of books with bread recipes in them, but only one with a bakehouse recipe.” Alex Lister, Rise Artisan Bakehouse, Durham

“Knead to Know was massively helpful when I started the Stoneham Bakehouse journey.” Simon Cobb, Stoneham Bakehouse, Hove

“The book was biblical for my personal journey!” Jo Bottrill, Jo’s Loaves, Bedfordshire

“The most practical book for anyone thinking of starting a bakery enterprise.” Emma Parkin, Emma’s Bread, Exeter

“A really useful one stop shop to invest in your business. Fresh eyes that bring perspective and new ideas that encourage us to persevere.” Sara Ward, Hen Corner, Brentford

“Used the first issue of this great book when we started up our cooperative bakery. It was our bible. Highly recommend!!” Sue Bailey, The Forest Bakehouse, Longhope, Gloucestershire

“I like the practical advice on different aspects of starting up and owning a microbakery. It’s the microbaker's bible, I say!” Ilgin Beaton, Just Sourdough, Sevenoaks, Kent

“Practical, positive and packed with useful prompts.” Catherine Paxton, Paindemain Bakehouse, Old Marston, Oxfordhshire

“It's excellent in content and writing style. It's very thorough and carries additional useful information.” Fari Wyman, Tuxford Windmill, Newark, Nottinghamshire

“The book is very helpful, fantastic!” Jay Matic, Manila Artisan Breads, Oldbury, West Midlands

"The book is a really helpful, invaluable resource to someone in my position, starting up a microbakery. It means I don't have to hunt around for answers to some of the fundamental questions of where to start. It’s an essential checklist of what I need to do to get up and running. Thank you for publishing it!!!” Martin Naish, Solaris Bakehouse, Newbury

“Your book is brilliant!” Lucas Hollweg, Sunday Times food writer

“Starting a community bakery? This new book is indispensable kit.” Joanna Blythman, journalist and author

“Whether you fancy joining neighbours to set up a Community Supported Bakery, or want to establish your own high street artisan bakery, this book tells you what to do. As well as basic recipes, it contains wholesome advice on everything from equipment, to techniques and money matters.” Clare Hargreaves, BBC Good Food Magazine’s good reads