Knead to Know… more. Your microbakery handbook.

Articles

Online exclusives plus selected True Loaf archive features

Weaving new bread webs

In late 2015, Corinne Castle spoke to bakers working with farmers and millers to create unique...

Around the world for a local loaf

In 2017, Robert Penn set out on a journey to grow and mill wheat to bake a year’s supply of...

Ambassador profile: Eddy Sleiman

A relative newcomer to the world of Real Bread, Eddy says that lockdown was a catalyst for a life...

BakerLou lines

Carolyn Batcheler says that she’s fortunate to have Louise Williams as her local Real Bread...

Loaf lovin' lawyer

Real Bread Campaign ambassador profile: Aba Edwards-Idun

Bricks, blaze, bread

Marc Rothman says that wood-fired brick ovens are gaining in popularity.

The community crumbassador

Bread Houses Network founder Dr. Nadezhda Savova-Grigorova on changing the world, crumb by crumb.

To knead or not to knead?

Steven Croft investigates the reasons a baker might and might not.

The people's loaf

In 2012, Andrew Whitley asked ‘is it time for a new National Loaf?’

Sprout, sprout, let it all out…

In 2015 Alison Swan Parente asked whether flour milled from germinated grain might be the...

Start your own Real Bread network

Is it time for you to take action in your country and how can we help you?

Nightwork at the bakery

Author and professor Eric Pallant clocks on for the night shift.

Start your country’s Real Bread network

Ready to connect and take action in your part of the world?

Is sourdough ‘better’ than other bread?

Maybe, says Real Bread Campaign coordinator Chris Young.

Sourdough re-starter

A pandemic pause caused Allie Smith to re-asses her thriving bakery business to re-connect with her...

Crouch End tiger

Sophia Handschuh on going from hobbyist to microbaker to high street bakery owner.

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