Articles

Selected features from our True Loaf magazine plus online exclusives.

Penny Williams from The Artisan Bakery School offers some thoughts on baking with ancient and...

Plenty has happened in the decade since our launch event one cold November day in 2008....

Whether served simply to kick-start your meal or as a fundamental part of a dish, bread should be...

Restaurateur, caterer, cookery writer, cookbook author, baker and ‘Danish Delia’, Trine...

Mark Whitehead takes a scientific look at flour. He also considers some odds...

On 26 November 2009, the Real Bread Campaign celebrated its first anniversary. To mark the...

To mark National School Meals Week in the UK, we rummaged around the archive for this feature by...

In January’s resolutions season, Hazel Roberts set herself the challenge of giving up...

Alys Bannister investigates the growing trend of adding activated charcoal, and whether it really...

Six months to the day since the Advertising Standards Authority banned the sandwich chain Pret a...

After receiving a suspended sentence, Francesca Barker, took a Bread Angels course as part of her...

Ellie Campbell has the latest in our series of foodweb features, where relationships run deeper...

When making food buying choices convenience is often high on the list of priorities. Ellie Campbell...

Noris Velazquez of Sourdough Delight bakery sends a postcard from sunny San Diego, California.

Chef, food writer and author of the award-winning cookery book, Mamushka, Olia Hercules shares a...

In 2017, Khaled Galal won the Real Bread Campaign and flatbread categories of the World Bread...