Alex Gooch by Chris Young / realbreadcampaign.org CC-BY-SA 4.0
Real Bread winners at the BIAs
Real Bread Campaign supporters Paul Barker and Alex Gooch again have collected honours at the annual Baking Industry Awards.
Barker’s Cinnamon Square in Rickmansworth picked up The Bakery Innovation Award for its botanical breads, while the slow roast tomato, olive and marjoram ciabatta crafted by Gooch’s eponymous bakery in Hay on Wye was named Speciality Bread Product of the Year.
Talking to British Baker magazine, Gooch, named Baker Of The Year in 2015, said of his winning Real Bread: “We wanted to aim for great character and flavour as well as really good, natural and wholesome ingredients. We also include some British heritage flours. Quality is everything to us.”
Campaign supporters Aidan Chapman of Flint Owl Bakery in Lewes and Aidan Monks of Lovingly Artisan near Kendal were joined on the Baker Of The Year finalists’ podium by eventual winner Paul Rhodes.
In 2011, Rhodes ran a baking workshop, hosted by the Greenwich Cooperative Development Association to pass bread making skills on to thirteen would-be bakers from public sector kitchens as part of the Campaign’s Real Bread On The Menu project
Real Bread Campaign: Finding and sharing ways to make bread better for us, our communities and planet.
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