Real Bread Campaign announces new ambassadors

The Real Bread Campaign encourages all of its supporters to fly the flag not only for Real Bread, but also the charity’s beliefs, values and work. The Campaign’s official ambassadors volunteer to find and create opportunities to wave that flag harder and higher.

Who’s who?

Rebecca Bishop is a self-taught baker, food writer and teacher, who founded Two Magpies Bakery and now runs The Next Loaf baking school from her Suffolk home. @thenextloaf

Giovanni di Sarno is a fourth-generation baker from Naples in Italy, who runs Real Bread classes, suitable for people of all abilities, around Essex, Suffolk, Norfolk and London. @giovannonedisarno

Neil Holland bakes at Loaf Bakery and Cookery School in south Birmingham. He has a passion for teaching breadmaking, sharing the knowledge and skills for people to make their own Real Bread at home. @nebolland

Hannah Frost is a head baker, running a team at Pump Street Bakery in Orford, Suffolk. Her life revolves around feeding people, celebrating local ingredients and encouraging conversations about how to make the production of food more accessible, affordable and planet friendly. @han.the.baker

Marcia Harris is a primary school child and family support practitioner, and founder of The Flour Union, dedicated to offering inspiring workshops for families focused on the art of baking. @theflourunion

Rom Jedlovec is the founder and head baker of Flour and Spoon artisan bakery in Essex. Rom also proudly spreads the love for Real Bread at both of his bakeries by running sourdough baking classes. @flour_and_spoon_bakery

Frances Logan is usually either reading about, talking about or thinking about baking. She is also secretary of Slow Food Glasgow and says: “For me, Real Bread is a key building block of a fairer, healthier and more sustainable food system.” @franceslogan12

Camila Marcias is a Chilean pastry chef, baker, and food grower, currently working at E5 Bakehouse in London. She regularly writes about Latin American food systems and her journey in making desserts more sustainable on her Latina Cooking Substack. @camila.marcias

Paul Raddan launched Rugby Real Bread, a microbakery and education provider, in 2013. He teaches widely, including at food festivals, schools and charities like The School of Artisan Food. @rugbyrealbread

Eddy Sleiman is the founder of Ed Baker in Hither Green, London. He is a self-taught baker, who started his bakery journey during the lockdown of 2020, since when he has won many awards. @iamedbaker

Utako Tanner was born and raised in Tokyo and moved to the UK in 2002. She has taught at Bread Ahead in London, runs her own microbakery, as well as cooking and baking lessons, specialising in Japanese bread. @petit_bonheurs 

Nelly Trevelyan and her husband Philip bought Hill Top Farm in Spaunton, North Yorkshire in 1974 and founded Yorkshire Organic Millers in 2005. They use four modern Astrié stone mills to produce about 350 tons of flour a year, from grain grown on their own 100 acres and from other organic farms in North and East Yorkshire, which they supply to artisan and home bakers.

Liz Wilson runs Ma Baker, an award winning microbakery and bread school in Wrexham, north Wales. She says, "I'm in the business of making people happy, myself as well as others.”

Boudicca Woodland runs One Mile Bakery Exeter, a home-based microbakery making artisanal Real Bread, soups and preserves for people within a one-mile radius. She champions the therapeutic benefits of baking, emphasising how the process fosters mental health and wellbeing. @ombexeter

Photos, longer profiles, and details of the role, can be found at www.realbreadcampaign.org

Photo credits: Boudicca Woodland © Alex Jenkins Photography, Nelly Trevelyan © Matthew Trevelyan, selfie © Utako Tanner, Camila Marcias © Charlotte Griffiths, selfie © Paul Raddan, Eddy Sleiman © Nic Crilly Hargrave, Marcia Harris © Markus Drayss,  Giovanni di Sarno © Angelique Henday, selfie © Hannah Frost, selfie © Rom Jedlovec, selfie © Frances Logan, selfie © Liz Wilson, selfie © Neil Holland, Rebecca Bishop © India Hobson. Montage © the Real Bread Campaign. 

***ENDS***

If you need to abbreviate the Real Bread Campaign after the first mention, please do so as the Campaign, rather than RBC. If displaying our URL, please use www.realbreadcampaign.org rather than www.sustainweb.org/realbread

Last month the Campaign ran the 12^th annual, international Sourdough September, which saw people in more than 50 countries joining the celebrations. The next big annual shindig will be Real Bread Week, which runs from 15 to 23 February 2025.

About

Co-founded in 2008 by baker Andrew Whitley, and run by the food and farming charity Sustain, the Real Bread Campaign defines Real Bread as made without additives. From this simple and accessible starting point, the Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. 

Working towards a future in which everyone has the chance to choose Real Bread, the Campaign champions additive-free bread and the people who make it, while challenging obstacles to their rise. 

More elements of the Campaign’s work include:

• Bake Your Lawn, the grow-a-loaf guidebook
• Knead to Know…more microbakery handbook
• Slow Dough: Real Bread recipe book
• An Honest Crust Act, lobbying for updated and improved composition, labelling and marketing standards
• Real Bread For All to improve availability, accessibility and affordability
• The (not so great) British Fake Off, exposing supermarkets using ‘freshly baked’, ‘baked in store’ and similar claims to market products manufactured elsewhere and merely re-baked on site in a loaf tanning salon
• The Real Bread Map and Real Bread Loaf Mark
• No Loaf Lost, helping small bakeries to reduce their surplus and waste
• Breadsticks and chill sharing the therapeutic pleasures of making Real Bread
• Together We Rise championing ways that bread making can (and does) change people’s lives