True Loaf magazine issue 61 out now

Emma Muhwava, microbaker. Copyright: Rebecca Trenner

Published: Monday 6 January 2025

Features in this issue:

From chimodho to sourdough: Rebecca Trenner introduces microbaker Emma Muhwava.
Raised in a bread basket: Chris Young chats with Apollonia Poilâne, the third-generation baker and head of her family’s business.
A Canadian community of companions: Clara Fraschetti co-ordinates an inspiring bread club and microbakery.
From fine dining to food for all: Oxford-based chef and bakery co-owner, Tona Erreguin, on her mission to make better bread for everyone.
The black belt baker: Jonathan Swain has a quickfire Q&A with Cavan Bakery’s Hicham Ezzaouaoui.
Recipe for a greener loaf: Christina Ermilio considers the environmental impacts of our daily bread and proposes changes we could make.

Plus: are YOU ready for Real Bread Week?

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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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Chris Young
Campaign Coordinator
Real Bread Campaign

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws; he created and runs Sourdough September; Real Bread Week; Real Bread For All; Together We Rise promoting therapeutic/social benefits and bread making; the No Loaf Lost surplus reduction initiative; as well as Lessons in Loaf and Bake Your Lawn for schools. He’s the author of the Knead to Know…more microbakery handbook and Slow Dough: Real Bread recipe book; and edits True Loaf magazine.

From 2014-18, Chris also coordinated the London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honoured Chris with its first Fellowship.

Staff profiles