True Loaf magazine issue 65 out now

Bramble Bakes sourdough bread. Copyright: Oxmoor Farm

Published: Monday 12 January 2026

Features in this issue:

A one mile loaf: Oxmoor Farm’s Grace Castle on taking tentative steps with Bramble Bakes to making truly local loaves.
Real Bread Week 2026: Are YOU ready?
Welcoming bakery neighbours: Anna Herbert reflects on being part of the ever-growing bakery scene in her corner of the Cotswolds.
Going crackers with fresh flour: The importance of people, planet and process by Buckfastleigh-based Andrew Gilhespy
The mill that belongs to everyone: Nottingham Mill Coop is stirring up a food revolution is stirring in Nottingham, writes Mark Rickaby.
My Baker's Dozen - Matt Townley: The MOST bakery co-owner answers 13 questions.
Flour, water, salt...and community: Essex-based microbaker Caroline Marazzi works to create a space where local people and small businesses can rise together.

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Real Bread Campaign: Finding and sharing ways to make bread better for us, our communities and planet.

Press office

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 in the UK; he created and runs initiatives including: Sourdough September; Real Bread Week; Real Bread For All; Together We Rise, promoting therapeutic/social benefits of bread making; No Loaf Lost surplus reduction guidance; and Lessons in Loaf for schools. He’s the author of the Knead to Know…more microbakery handbook, Slow Dough: Real Bread recipe book and Bake Your Lawn grow-a-loaf guidebook; and edits True Loaf magazine.

From 2014-18, Chris also coordinated Sustain's London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards with the Mayor of London’s office. 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, and in 2025 he was named joint Person of The Year by Slow Food in The UK.

Staff profiles