Articles

Online exclusives plus selected True Loaf archive features

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...

Abolishing the night shift

Fran Bernhardt learns how lockdown gave one head baker a unique opportunity to achieve the...

The rye-searcher

Social anthropologist and Bread Lab student researcher Laura Valli shares her love of rye

Lay all your loaf on me

In 2016, Scotland The Bread founders Andrew Whitley and Veronica Burke visited Denmark and Sweden...

Grassroots grain Britain

Mahala le May rounds up some of the local grain networks that are sprouting up around the UK.

Rye revival

Karaway Bakery’s Ugne Greivyte celebrates Britain’s growing re-connection with rye.

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