Real Bread Campaign

Real Bread logo

Real Bread for good

The Real Bread Campaign works to encourage enterprises that help more people to have access to Real Bread or help people get more out of bread than just food.

The Campaign now plans to extend its work to support enterprises that help people marginalised by mainstream society to take advantage of the employment, therapeutic and social opportunities offered by Real Bread baking. See below for more details.

See also

We want to hear from you!

We’re interested to learn from projects and enterprises that help people facing social exclusion to take advantage of the therapeutic, social and employment opportunities that learning cooking skills (even better if that involves bread making) offers.

In particular, we would like to hear from projects that work to help people who are:

  • living with disability or mental health issues
  • recovering from serious injury
  • facing challenges arising from getting older
  • affected by domestic violence
  • homeless
  • recently-arrived in Britain and experiencing difficulty integrating (perhaps due to language or cultural barriers)
  • prisoners and ex-offenders
  • otherwise needing help with rehabilitation into society
  • recently single and learning to live alone (e.g. older widowers)

From your work, would you be willing to share with us:

  • the evidence of need that you established that learning cooking skills bread making would meet
  • the criteria against which you are measuring the ways in which people have benefitted

If so, please get in touch realbread [at]

Obstacles to food access

Some people who would like to be able to enjoy Real Bread encounter restrictions including:

  • Geography - there is no Real Bread bakery within walking distance
  • Mobility - difficulty leaving the house or poor local public transport
  • Economic - very restricted income making spending choices harder

Schemes that can help people overcome one or more of these obstacles may be social enterprises or co-operatives, and might operate community-owned/supported cafes and shops, veg box schemes, food hubs.

Many food access schemes help to make food more affordable, whilst maintaining higher standards of nutrition and sustainability, as well as fair payment to the producers.

What you can do to help

If you are involved in a food access project or other community food enterprise and either offer Real Bread already, or would like to, please get in touch.

Employment, therapeutic and social opportunities

From autumn 2012, the Campaign is seeking funding to enable the sharing of baking skillswith people marginalised by mainstream society to take advantage of the employment, therapeutic, and social opportunities making Real Bread offers.

To find out more about our plans, click here.

Enterprises taking Real Bread to heart

The following are the enterprises we know of so far that have Real Bread at the heart of their work, whether by tackling issues of food access or helping people to take advantage of the opportunities that baking offers.


Newcastle upon Tyne
August 2012

Campaign members, Artisan Baking Community (ABC) are a wholesale /retail group operating as a social enterprise based in Newcastle who are committed to social and community aims. They sell Real Bread to a range of delis, whole food shops and farmers’ markets twice weekly across Newcastle, and are looking to work with a range of community groups to support and train them to have Real Bread skills.They are also  in the process of converting all their production recipes to 100% organic ingredients.

Most recently they have been working with Daybreak, a local charity with a centre in Hexham which supports adults with learning difficulties. ABC member and baker, Brian Hodgson has been delivering a range of Real Bread training to staff who work across three Daybreak centres, so that local service users can benefit from the opportunity of making Real Bread to develop valuable skills and sell the products to the local community through a twice monthly farmers’ market in Hexham.

The Real Bread is also sold though the on site Café and is planned to supply their other centres. ABC shares the four deck commercial oven, which was recently donated by Greggs, to bake loaves for sale through their social enterprise business. They hope to enable the Daybreak Hexham centre to bake more Real Bread on a commercial scale which can be sold to the local shops.

B arts

December 2011

'B arts has just started a community bread making project called, Baking BREAD, celebrating the rich cultural mix of North Staffordshire through making and sharing breads from the different communities who live in the area.

So far we are a small but dedicated group of nine aspiring community bakers, from six different countries (England, Poland, Botswana, Zimbabwe, Somalia and Mozambique).  We’ve been meeting weekly to share and try out different recipes, including sourdough loaves, Vet Koeks, lardy bread and coconut milk dumplings.  The project is funded by Awards for All.'

You can find out more about the project at

Better Health Bakery

December 2012

Based in Haggerston, London Better Health Bakery is run as a social enterprise by the Centre for Better Health. They provide training placements to adults living with mental health issues and work to help bring people in the local community together through promoting nutritious, satisfying Real Bread. The bakery has started its wholesale business (early customers include Unpackaged) and they plan to open their door for retail sales in March 2013.

The Blackthorn Bakery

December 2011

'Blackthorn Trust is a charity whose aim is to help those facing physical or mental health issues. It is a work community where one can find friends, security and gain confidence to face the world at large. In such a climate illness falls into the background and the true character shows through. Some of our Co-workers will learn the creative art of bread making, so every loaf we sell helps us continue our therapeutic work with others.

Every morning the bakers of the Blackthorn Bakery make a range of artisan breads from organic flour. Within the walled garden that grows the produce for our cafe, we make traditional and seasonal breads by hand all year round. Each loaf is individually made, and we never use additives or flour enhancers. Our standard range of breads is made all year round, and our seasonal breads vary with the seasons as fresh produce is available from the garden.'

Bread and Roses 

Powburn, Northumberland

March 2012

Campaign member Andy Smith bakes around sixty loaves for the monthly Alnwick farmers’ market, mostly using natural leaven and locally grown flour, in his wood fired brick oven.  He makes Real Bread available through the farmers’ market in Hexham.

The Bread Maker

July 2012

The Bread Maker is an Aberdeen based, commercially-focused charitable social enterprise that bakes their own Real Bread and a range of tasty cakes in their bakery, allowing adults with learning difficulties to fully participate in their local community. They provide a range of employment, training and educational opportunities to adults with learning difficulties, such as perfecting the art of baking Real Bread. They also have a specialist apprenticeship scheme which offers adults with learning difficulties work experience and job opportunities in their dedicated bakery and coffee house.

Bristol Farm Shop

September 2012
Bristol Farm shop has been up and running for three months at Windmill Hill City Farm in Bedminster, Bristol. Tom's aim is to make Real Bread and other fresh, local produce available to more people, and offers free delivery on orders over £5 within the Bristol area.

The Real Bread comes from Pullins in Yatton, North Somerset daily from Tuesday through to Friday and ranges from £1.50 for a Rustic French Stick to £3.00 for a Stromboli. The Overnight White loaf is Tom’s current best seller and is available at a discounted price of £1.50 when ordered as part of the vegetable ‘Freshbox’. Currently more Real Bread is sold through the Farm Shop than the box scheme, although almost half of the deliveries made include Real Bread.

Camphill Village Trust

December 2011
'This charity supporting adults with learning disabilities, mental health problems and other special needs. We support people in their home life, work, social and cultural activities through our eleven urban and rural communities in England and Scotland.

Each of our communities provides opportunities for personal growth, fulfilling work, friendship and social interation, education and training, and cultural and spiritual inspiration. Everyone receives the support they need to participate fully in the life of our communities and their surrounding areas. Above all we value what each individual brings to the communities in which we live.'

Real Bread baking is a skill passed on in several of the CVT communities and in some cases the bakeries are run as commercial enterprises:

Clervaux Bakery

November 2011

'Clervaux Trust opened an artisan bakery, cafe and shop in Darlington  in September 2010. The bakery is very close to the centre of town and is open to the public serving delicious freshly baked organic bread, light meals and lunches and fresh organic produce grown at Clow Beck. Alongside the commercial activity are a wide range of  educational, work experience and work placement opportunities for students and numerous community based activities .

Over the course of the first year the project is working with 40 young people on a regular basis, with opportunities for shorter courses and training for up to 100 others. The experience will provide much improved opportunities to gain employment and contribute to the local community. In addition, they receive a much needed boost to their confidence and self esteem, which in turn is expected to impact positively on their behaviour towards others.'

For more information visit or email rick.mccordall [at]

Food Cycle

October 2011

Are you tired of throwing away perfectly good loaves of Real Bread and want to reduce the cost of this waste?

FoodCycle has the solution! The charity is a multi-award winning organisation that combines volunteers, surplus food and spare kitchen spaces to create nutritious meals for people at risk of food poverty.  They have two programmes that operate across the country, cooking at least once a week, using food that would otherwise have been wasted. For more details, download this PDF.

If you are located in any of the following communities and have surplus bread that you would like to donate please get in contact with Food Cycle:

  • Bath
  • Birmingham
  • Bristol
  • Cambridge
  • Clacton-on-Sea
  • Durham
  • Leeds
  • Liverpool
  • London: (Bromley-By-Bow, Camden, Haringey, Islington, South Kensington)
  • Manchester
  • Norwich

Email  enquiries [at] and they will work out the logistics. Please mention the Real Bread Campaign so they know we sent you.

Freedom From Torture

November 2011

'Our bread making group at Freedom From Torture enables clients to reveal their fears and anxiety and reflect on their past through the creative and interactive process of bread making. The group hopes to bring together twelve men and women of all ages and backgrounds.  The group provides a therapeutic, supportive, sociable and safe environment for clients to meet and share their past experiences and their experience in the UK. "Bread acts as a means for connecting torture survivors, breaking their isolation and helping them to support one another in the process of healing"'

For information contact Saba Stefanos or Shamsi Mahdavi at Freedom From Torture's centre in London

Hornbeam Bakers' Collective

December 2011

This Campaign member is a group of bakers based in north east London and hosted by the Hornbeam Centre in Walthamstow. They provide Real Bread to a number of local organic stalls (Hornbeam Saturday Stall, Leytonstone Saturday Market, and the Growing Communities Farmers' Market in Hackney), the Hornbeam Cafe, Organiclea's box scheme and more. They also hold regular baking classes.

For details of classes, see our courses page. For class dates and more information on the Hornbeam Collective, please visit or email hornbeambakers [at]

Hungry Planet


August 2012

Hungry Planet is a wholefood shop and café, which bakes a wide range of sourdough Real Bread twice a week in their bakery at the back of the shop. Hungry Planet was rescued from closure by a group of friends who formed a workers’ cooperative to keep the shop running. The bread is now sold in the shop and café, and the co-op supplies local shops, a weekly veg box and two farmers’ markets a month.

Ipswich Food Coop

August 2011

On 31 July 2011, Ipswich Food Coop organised an event to help local people get their hands on delicious Real Bread for just pence a loaf - by baking their own Local Loaves for Lammas. The Campaign coordinator provided advice and helped to promote the event.

Activities and discussions included pizza making for the kids, baking sourdough, different ways to fit bread making into different lifestyles, tales from a local windmill, and corn dolly making.

For the full programme, click here.

For photos of the day, click here.

The Lantern Bakery

December 2011

'The Lantern Community is home for thirty residents with a learning disability, together with resident and non-resident support staff and students from around the world. The Community aims to provide a home life, fulfilling work, friendship, social interaction, opportunities for personal growth, adult education and cultural and spiritual inspiration.

There are many workshops on site in which the residents are involved, including The Lantern Bakery and a beautiful shop and café where the public interact with the life of the community. The Bakery aspires to create a range of delicious, high quality products using traditional handcrafted methods and natural, organic ingredients. It offers residents the opportunity to experience the process of creating our daily bread from beginning to end, as well as developing a good work ethos with everyone taking pride in what they have created. The atmosphere in the bakery is a positive one, where each person knows his or her role in the bread making process and is proud to be part of the team. The experience of being there each day and contributing in a positive way with such a meaningful and worthwhile outcome helps build confidence and a sense of purpose and achievement.'


February 2012

LoveBread is a new social enterprise in West Yorkshire, working closely with the Rastrick High School Community Hub. It is a small Community Interest Company, aiming to bring the many benefits of Real Bread to Brighouse and Calderdale communities.

LoveBread works to teach people about the nutritional values of Real Bread, its cultural history and ingredients. It offers a series of workshops, INSET training, after-school clubs and one-off events to teach children, parents and individuals to bake their own Real Bread. Alongside this, LoveBread is seeking opportunities to sell bread baked by volunteers locally. This will include Brighouse Totally Locally markets, school and charity events. Any profits from the sales will be reinvested into ingredients to run further bakes.

LoveBread would be interested in taking orders, supplying local shops and sourcing local ingredients from local suppliers.  

Contact: Carole Roberts cfroberts [at] or 01484 769083

No Bread is an Island

April 2012

Campaign member Paul Youd runs bread making sessions for children, families, people in homeless shelters, sufferers of domestic abuse, at care homes and for many other community groups. He says: "I'm happiest teaching a Family Learning group, with parents and children, none of whom have made bread before. I get a real buzz out of turning people onto breadmaking. I often run Family Learning sessions in Children's Centres, in and around Taunton, so I thought I would post all the info in this post."

You can also read about Paul's sessions at  Castle Cary in March 2012, Wellington Children's Centre in February 2012, a whole number of April 2012 sessions and many more on his blog.

Nutley Hall

September 2012

Nutley Hall in Uckfield, East Sussex is a charitable Rudolf Steiner residential home for adults with special needs, which also offers a range of hands-on craft workshops. Its bakery is looked after by Charlie who works with the residents to make a range of Real Breads and cakes with organic flour from a local farm. The residents gain valuable skills in the bakery and enjoy all their creations. Charlie is also a big advocate of baking with wholemeal and rye flours, and supporting local British farmers’ and producers.

Around twenty loaves are baked daily from Monday to Friday in the bakery. The bread is sold six days a week by means of an honesty box at the front of the house, with prices ranging from £1.60 to £2.60. They also supply two local biodynamic farm shops, Old Plaw Hatch Farm and Cherry Gardens Farm. Most recently they have been supplying a small organic supermarket in Forest Row.

Pump Street Bakery

Orford, Suffolk

October 2012

Giving back to the village and county is important to us. We created the Orford Community Fund to support local initiatives. We put 20p from the sale of each Orford White and Orford Granary loaf into the fund, and yearly we welcome applications for funding.

We sell bread only on the day it was baked but it is also fantastic for days after, and we don’t like to waste a gram of it. Any bread not sold in a day we donate to West Villa Hostel in Ipswich, an emergency family shelter, where it feeds families in need.

Sutton Community Farm VegBags

December 2012

This is London’s largest community farm. We are a not-for-profit social enterprise growing fresh vegetables using organic principles, as well as providing a shared space for people from our local community to cultivate skills. So far we've had over 900 volunteers.

Our project is a small but important step towards a sustainable local food system. We aim to be financially self-sufficient through a variety of projects on the farm, the most important of which is our local VegBag scheme. The VegBag scheme delivers fresh, healthy vegetables to pick-up points in the local area. There are currently over 120 people who receive our vegetables every week.

Since February 2012 we've been offering our VegBag customers Real Bread baked by Gaye Fisher of Sticky Mitts in Wallington, just down the road from the farm. Gaye offers spelt, rye and sourdough loaves as well as wholemeal. All loaves are £2.38.

All of Gaye's loaves are made with organic flour from Shipton Mill, sea salt and either baker’s yeast or wild yeast. They are free from any artificial addtives and benefit from extended fermentation times. Each loaf is shaped by hand and weighs a minimum of 400g, depending on the grain. We believe in access to good food for everyone, and having Real Bread in our VegBag is an important part of this philosophy!

The Tiny Bakery

Milton Keynes

October 2012

Campaign members Venetta and John have been supplying their local community (within one mile of their home) in New Bradwell, Milton Keynes since April 2012 with a selection of Real Bread from their tiny oven. Venetta bakes using organic stoneground flour produced in the local restored watermill, fresh yeast and sea salt. The Real Breads range from £1.70 for a traditional white cob loaf to £3.50 for a walnut and honey loaf sweetened with local honey made by Milton Keynes bees.

John recently founded the Use Your Loaf social enterprise to enable the ‘Real Bread we all love to reach all parts of our community.’ The way the scheme works is that for each traditional white cob loaf purchased, Venetta will bake a second. This will be donated to a local food bank or individual in need from the local area. They are currently working with Milton Keynes Food Bank, with deliveries in batches of six loaves carried over from the previous week’s orders. They would like to encourage other bakers to do something similar in their own areas, so if you’d like to Use Your Loaf get in touch with Venetta to find out more. venetta [at]

Tracebridge Sourdough

Wellington, Somerset

March 2012

Campaign members Katie Venner and Gordon Woodcock make Real Bread available through Plowright Organics’ veg boxes in the Quantock Hills. The bakery also supplies two farm shops – Farthings in Dulverton and Doniford Farm Shop in Watchet. This year Tracebridge have started a rolling scheme of 2-3 moth voluntary placements, which is already booked up until November.

Veterans' Artisan Bakery

March 2012

'The bakery, based at Riverside-ECHG’s new housing and training centre, The Beacon, which is situated next to Catterick Garrison in North Yorkshire, will not only help Veterans develop employable skills within the baking and catering industries, but also uses bread-making as therapy for the men and women who will be learning skills there.

The bakery has been set up as a social enterprise by Clervaux Trust and Riverside ECHG and will provide accredited qualifications to equip those suffering from post-traumatic stress or vulnerable to homelessness with new career skills and insight into running a business.'

In May 2012 the commercial manager of The Clervaux Trust (which runs the Veterans' Artisan Bakery ) confirmed that there are no additives in the bakery's bread.

Read more about The Beacon at:

Virtuous Bread

March 2012

One of the many strands of this Campaign member social enterprise's work is baking with residents at a residential care home run by Central and Cecil in North London.

' bakes with the residents once a month to give them something to do, a different kind of activity around which to socialise, and to enable them to contribute to their fellow residents.  We bake around 15 loaves of bread each month, providing fresh, organic, hand made, whole wheat bread which lasts for several meals and causes people to remember how enjoyable and important sharing good bread can be.'