Bread Week at the Food Museum

What is the past, present and future of our bread? You can find out this May half-term (Saturday 23 May – Sunday 31 May) at the Food Museum in Stowmarket, Suffolk.

With sessions led by Real Bread Campaign ambassadors and other experts, you can join the week-long celebrations, with chances to follow the journey wheat takes as it’s grown, milled, mixed, proved, baked and eaten.

What’s on

BIY: mill and make flatbread 
Tuesday, Wednesday, Thursday and Friday 26-29 May, 2pm

Mill your own flour from an amazing array of grains, then use it to make flatbread, baked in the museum’s wood-fired oven. Enjoy with a selection of homemade pestos, flavoured oils and spice blends.

Real Bread demo and discussion
Saturday 23 May, 11am to 1pm

Fourth-generation, Italian baker and teacher Giovanni Di Sarno will demonstrate and discuss a selection of key techniques needed to make Real Bread. An ambassador for the Campaign, Gio will also lead a discussion, sharing knowledge he has built over the years, from flour selection and use of leavening agents to gluten development, proving and baking.

The watermill lunch: a breaducation
Sunday 31 May, 12pm to 3pm

During this lunchtime talk, three East-Anglia-based bakers will address the question: what is Real Bread?

Rebecca Bishop (author, baking teacher, founder of Two Magpies, and Campaign ambassador), Ben Mackinnon (farmer, founder of E5 Bakehouse, and past Campaign ambassador) and David Wright (baker and author of Breaking Bread) will discuss the story of bread, its history and evolution. The talk will be followed by a Real Bread-themed lunch.

You can find further details and book tickets on the Food Museum website.