Articles

Online exclusives plus selected True Loaf archive features

Flour, water, salt, people

Researcher Ana Bolivar explores a key ingredient of a successful Real Bread business.

Keep it for cakes

Real Bread Campaign co-ordinator Chris Young answers an often-asked question about the use of...

Solidarity stories

Scotland The Bread’s Hannah Ewan tells of bread communities working together for equal access...

Not just naan

Vivan Futehally, founder of Pure Brot in rural Maharashtra, looks at the place bread has in Indian...

Reclaim the name!

Campaign coordinator Chris Young says it’s time to take a stand to protect shoppers looking...

Fans of the daily grind

Gail Lawler asks why some bakers prefer freshly-milled flour and others like it aged.

Pitta patter

Rachael Doeg chats to Real Bread bakers working to polish pitta’s pride.

Sustainability of an essential ingredient: People

Tying in with the Baking a Better Career event, we invited baker Cindy Zurias onto our soapbox.

All fired up

Sarah Wisson talks to some wood-fired oven aficionados about their burning passion.

Out of adversity

Lockdown #1 in 2020 saw many people take to baking Real Bread. For Jeremy Miles it was the impetus...

Earning a crust

It’s not the Real Bread sold by Breadwinners that makes this social enterprise unique, says...

Biker baker

In 2011, Dave Foster set up his business with an ethos of promoting cycling whilst providing...

An Honest Crust Act for a better bread Britain

Real Bread bakeries help to support more jobs per loaf than largely automated industrial loaf...

The joy of sharing bread

How bread making helps One Mile Bakery Exeter owner Boudicca Woodland’s mental wellbeing.

Roamin' doughs

In 2016 product and furniture designer turned baker Julia Georgallis wrote about her nomadic...

Gluten-free intolerance

Nutritionist and River Cottage gluten-free baking teacher Naomi Devlin questions industrial gluten...

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