True Loaf magazine issue 64 out now

Features in this issue:

• To Infinity and beyond: Amy Hope opens the door to the Infinity Bakery on the East Sussex coast.
• Dirty secret behind Big Bakers’ clean labels? Millions of factory loaves might hide a preservative in plain sight.
• Grain diversity gains: Fermenter, cook, baker and River Cottage tutor Naomi Devlin encourages everyone to give gluten-free grains a go.
• Shoots for the hip: An introduction to sprouted grains in bread by Argentinian chef and baker, Martin Tufro.
• A lifetime of connections with bread: Richard Roggan reflects on his changing relationship with bread and baking.
• Dough and disco balls: Nicky Kippax reveals how Bluebird Bakery also became a community arts space.
• Jazz improv in the South West Grain Network: Carrie Triffet riffs on the non-commodity grain collective.

Get yours
We emailed a link to Real Bread Campaign supporters worldwide, who can login to download the PDF version of this issue (and the entire back catalogue of issues) at any time.

Not a Campaign supporter?
To help the charity Sustain continue its bready work (and so you receive the mag) please:

JOIN the Real Bread Campaign

YOUR words in print
We want to help YOU be seen and YOUR VOICE to be heard!

This is our open invitation to help you to tell your stories, share your knowledge and air your views through True Loaf, our website and social media accounts.

Untold Stories Fund
You can help the Real Bread Campaign celebrate unsung Real Bread heroes by contributing to our Untold Stories Fund.

Make a doughnation to the fund