Articles

Selected features from our True Loaf magazine plus online exclusives.

Compleating – it’s using your loaf

Helen White from Love Food Hate Waste tells us about a new food philosophy we can all get on board...

Bread Winners

Winning an award can provide a great boost to a Real Bread baking business. Expert...

Scandinavian Real Bread: Nordic, but nice

Though British languages and landscapes still bear the traces of successive waves of Scandinavian...

Weed Killer Sandwiches? NOT On My Plate!

Unless a loaf is certified organic, did you know that you might be feasting on residues of the...

Searching for shokupan

Although Japan is often associated with its consumption of rice, bakeries are becoming more and...

Pizza the action

While the industrial version can be easily dismissed as mere junk food, a properly crafted pizza...

Start ‘em young!

We guess that many Campaign supporters began Real Bread making as an adult. Not Christopher...

What is tradition?

What are traditional bread values? Whose right is it to define them? What, anyhow, is...

In search of Supiot

Bread For Life co-founder Michael Hanson on his Tuscan trek to meet peasant baker Nicolas Supiot.

Real Bread review of the year

In 2018, the Real Bread Campaign turned ten. Far from growing stale, marking its first decade...

Festive breads

Be it for weddings, funerals, high days or holidays, cultures around the world celebrate with food....

Heirloom bloomers

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

Flour power

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

Now we are ten

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

Bread Heroes: Andrew Whitley

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

King of the Table

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

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