Knead to Know… more. Your microbakery handbook.

Articles

Online exclusives plus selected True Loaf archive features

Beer: bread differently

Meet Morgan Arnell, a brewer helping to highlight the issue of food surplus and saving thousands of...

A new Welsh grain economy

Farmer and bakery owner Andrew Neagle reflects on west Wales local grain trials in 2021.

To the honour of bread

An insight into the bread culture of the Ukraine by Tatiana Shrimpton.

Baking on a budget

In 2014, Suzie Mundell reported on a Real Bread project launched by a supported housing...

Thinking of taking a baking class?

Martin Ransley meets people behind three of Britain's Real Bread baking schools.

A loaf by any other name

Is that freshly-baked, traditional, artisan, farmhouse loaf even what we’d call bread at all,...

Dough on the road

In 2015, Malin Elmlid wrote about her bread bartering travels.

Loaf values

Glenn Bowen argues that if we devalue bread it becomes something that is there merely to hold your...

Ambassador profile: Peter Doughty-Cook

A fuller introduction to one of our previous batch of official ambassadors, who has clocked on for...

Friends in knead

A 2015 feature by Two Magpies Bakery owner Rebecca Bishop on how fellow Real Bread Campaign...

Birds of a feather bake together

Zakiya Andrews and Nzinga Foster-Brown are the sister duo behind Blackbirds’ Micro Bakery.

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...

Baking new connections

The power of Real Bread to bring people together has always been important to Real Bread...

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