Don’t miss your chance to learn from all five Real Bread Campaign ambassadors (Richard Bertinet, Aidan Chapman, Duncan Glendinning, Emmanuel Hadjiandreou and Andrew Whitley) at the Real Bread Campaign’s 10th anniversary event at E5 Bakehouse.
Spend the evening of Monday 26 November, 10 years to the day since the Real Bread Campaign’s official launch, alongside fellow breadheads in this exclusive bakery takeover.
Whether you’re a novice baker, professional, or somewhere in between, there should be something for you as some of the country’s most skilled, knowledgeable and experienced flour arrangers headline this mini-festival.
Richard Bertinet: Originally from Brittany, Richard trained as a baker both there and at the Grand Moulin de Paris, eventually setting up his eponymous bakery and cookery school in Bath. A BBC Food and Farming Awards winner, he is author of a number of cookery and baking books, including Dough, Crust and the forthcoming Crumb.
Aidan Chapman: The soulful baker for more than 25 years, Aidan is currently head baker at Flint Owl Bakery in Lewes, freelance consultant, and teacher at baking schools around the country including River Cottage HQ. Highlights of his career include creating The Phoenix Bakery with his wife Lisa in Weymouth, five years as Head Baker at The Celtic Bakers in London, and helping to set up Town Mill Bakery.
Duncan Glendinning: Marrying dual passions for real food and sustainability, Duncan owns The Thoughtful Bakery and baking school in Bath. There they bake using carefully-sourced ingredients, including some bartered, foraged or pickled on site. Co-author of the book Bread Revolution, Duncan has made numerous appearances on TV, including co-starring in two BBC2 series, Victorian Bakers and The Big Bread Experiment, on ITV1’s Britain's Best Bakery and alongside Nigel Slater.
Emmanuel Hadjiandreou: Having worked for The Savoy, Gordon Ramsay, Daylesford Organics, Flour Power City and as head baker at Judges Bakery in Hastings, Emmanuel is currently a journeyman baking teacher, including at The School of Artisan Food. He is the author of several books, including Guild of Food Writers’ award-winning How to Make Bread.
Andrew Whitley: Drawing upon setting up and running The Village Bakery Melmerby, one of Britain’s first organic bakeries for 25 years, Andrew is author of the seminal book Bread Matters and now runs the bakery school and consultancy of the same name. He is also co-founder of Scotland The Bread, working to relocalise the country’s loaf life based around heritage grains, sustainable farming and real bakers. Andrew is a BBC Food and Farming Awards winner and co-founder of the Real Bread Campaign.
The event is being run to share and expand the understanding of working with heritage grains, freshly-milled flour and sourdough starters. It is also a fundraiser for Sustain, the charity that runs the Campaign.
Spread through the three arches of the east London bakery, five areas of activity will be centred around the wood-fired oven, professional deck oven, Astrie stone flour mill, the main production area’s Artofex mixer, and E5’s baking school workshop.
Alternatively, you might simply choose to take the rare opportunity to spend some or all of the evening networking with fellow Real Bread bakers and aficionados.
Tickets are £25 for Real Bread Campaign supporters and £35 for everyone else.
This include a welcome drink from The Kernel Brewery or Toast Ale and a light buffet, featuring Islington charcuterie from Cobble Lane Cured, fine cheese from La Fromagerie and British grown beans and pulses from Hodmedod’s…plus of course Real Bread baked right there at E5 Bakehouse.
Real Bread Campaign supporters login for your £10 discount code!
Real Bread Campaign
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
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