Microbakery 101

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Our Knead to Know...more campaign to crowdfund the updated and expanded 10th anniversary edition of our essential microbakery handbook is live!

Read details and pledge today

Microbakery 101

Tuesday 6 July 2021, 2-4pm (UK time)

This introduction to running a microbakery business is designed to inform and inspire sole traders setting up a business from home, or other small space, to bring Real Bread to the heart of their local communities. 

Rather than tips on bread making, this event will give an overview of some of the key areas for consideration when starting and building a business, including market research and advertising/promotion; business planning; health and safety, insurance and other legal stuff; and money matters. 

Four speakers will have 10 minutes each to give a taster of their experience and knowledge of the business of microbakery. Attendees will then have the chance to join a Q&A with the panellists, followed by a forum to share knowledge and experience about starting and building a microbakery business. 

Microbakery 101 is being run to coincide with the launch of a crowdfunding campaign for Knead to Know…more, the updated, revised and expanded 10th anniversary edition of the Real Bread Campaign’s microbakery handbook. 

In association with Roots To Work, Sustain’s good food jobs site. 

The panellists  

The panel comprises successful entrepreneurs drawn from the networks of Bread Angels, One Mile Bakery and The School of Artisan Food. Collectively these organisations have shared skills and knowledge with hundreds of microbakery and SME bakery owners across the UK and beyond. 

Sonya Hundal, Greenfield Bakers: The axe-wielding firestarter gives her perspective from running a wood-fired sourdough bakery in a converted stable in rural Lincolnshire. 

Jane Mason, Virtuous Bread: Five simple but essential steps to take before you set up your microbakery.

Matt Townley, One Mile Bakery Hale: Subscription, local delivery and classes: A recipe for success. 

Ian Waterland, Knead Good Bread: Ethos, individuality and style. Why do you want to run a microbakery, what sets your business and bread apart, and how do you communicate all of this? How to say no to requests and opportunities that don’t fit with your plan. 

The event is hosted by Real Bread Campaign co-ordinator and Knead to Know author Chris Young @realbreadcampaign

How to book  

Advance booking is essential.  

The event is FREE but we welcome doughnations and will encourage all attendees to pledge to the Knead to Know...more crowdfunding campaign in July.

Add your name to the waitlist

We will send the Zoom link to participants close to the date of the event. 

More about the speakers 

Sonya Hundal: Sonya is a self-taught baker and writer in rural Lincolnshire, making Real Bread using stoneground flour from a local windmill. She has been successfully burning things in her Le Panyol direct-fire bread oven at Greenfield Bakers since 2008. The weekly bake-to-order for customers has continued through the pandemic, with courses and events due to begin again in the summer. Sonya is also studying an MA in creative writing. @greenfield_bakers

Jane Mason: Jane Mason set up Virtuous Bread in 2010 to effect positive social change through bread. Training people to set up microbakeries, and enabling them to train others has been a central pillar of the business. The microbakery course provides a thorough introduction to the three aspects of running one:  how to make bread, how to sell bread, and how to set up and run a small business. Award-winning students have gone on to set up microbakeries, high street bakeries, franchised businesses and baking schools. @virtuousbread @breadangels

Matt Townley: Matt runs One Mile Bakery Hale, a microbakery in Greater Manchester. He delivers a range Real Breads, which he changes weekly for his customers. Prior to becoming a baker, Matt was a primary school teacher and uses these skills to teach a range of classes from his home kitchen. He runs each class as “a really fun, inspirational day away from the stresses of busy lives”. The range unites his other interests, including homebrewing for his popular bread and beer class. @onemilebakeryhale

Ian Waterland: After a 28-year career in health and social care, primarily supporting people with mental ill health, Ian took the plunge in 2013 to re-train as a Real Bread baker. A few short months after completing the Advanced Diploma in Artisan Baking at The School of Artisan Food, Knead Good Bread Artisan Bakery was born. Ian’s microbakery is now firmly established producing Real Bread for people in his local community in Leicestershire. Initially selling from The Bread Bus, the bakery has evolved into a subscription and delivery model. Ian teaches The School of Artisan Food and a variety of other places, and continues to apply his knowledge and experience of mental wellbeing, running mindful bread and therapeutic baking courses. @the_conscious_baker

Sonya, Jane and Ian are also all current official Real Bread Campaign ambassadors. 

Notes  

• A recording of the event will be made available on the Sustain website. 
• By attending, participants understand and agree that they and their comments from the event may be included in the recording and published. 
• Panellists are donating their time and the line-up is subject to change without notification.  
• Participants are encouraged to join the event waiting room around five minutes before the published start time, when they will be admitted.  
• We can’t guarantee that it will be possible to take and answer all questions. 
• The organiser reserves the right to block any attendee who is abusive, or otherwise disrupts the event.  
• Participants will be invited to give feedback to help decide next steps and shape future events.  
• Participant details will be held securely and used in accordance with Sustain’s privacy policy.  
• If you make a doughnation, Eventbrite will add a small, non-refundable fee.