Knead to Know...more

The Real Bread Campaign's microbakery handbook.

Coming soon
We will publish the updated and expanded 10th anniversary edition of the book in November 2021.

Knead to Know...more is the guide to success in bringing Real Bread back to the heart of your local community.

“There are lots of books with bread recipes in them, but only one with a bakehouse recipe.” Alex Lister, Rise Artisan Bakehouse, Durham

“The most practical book for anyone thinking of starting a bakery enterprise.” Emma Parkin, Emma’s Bread, Exeter

See also

What is Knead to Know...more?

Knead to Know is the introductory guide to success in baking Real Bread for your local community.

At around twice the length of the original book, the new edition is even more packed with information and advice for startup bakery entrepreneurs on:

  • business models and planning
  • legislation
  • money matters
  • insurance
  • equipment
  • ingredients
  • marketing
  • media relations

...and more. Sandwiched between these wholesome slices are tasty titbits from genuine artisan loafmongers who run successful Real Bread bakeries of all types and sizes.

“This is a remarkable book. Not only because knowhow springs from every page and transforms into practical wisdom before our eyes, but because it has been fermented by the desire to do good.” Bread Matters, Real Bread Campaign and Scotland the Bread co-founder, Andrew Whitley

Who's the book for?

  • Microbakers
  • New and exisisting small, independent high street bakers
  • Community Supported Bakers
  • Social entrepreneurs

Whether starting a microbakery from your own kitchen, teaming up with neighbours to establish a Community Supported Bakery, or taking the next steps as your high street’s baker, this is the unique business guide is for you. The book includes notes for bakers expanding their businesses, from moving to larger premises to taking on staff members. 

While mainly aimed at microbakers in the UK, the new edition includes sippets of advice specifically for readers in Australia, Canada, Ireland, New Zealand and the USA, where the original edition was also devoured.

Pay it forward

The Friends In Knead pay-it-forward scheme allows you to buy a copy of the book us to pass on to someone who is serious about starting a bakery microbusiness but faces extra obstacles doing so.

Order a copy now [will go live in November 2021]

Our initial partners to find homes for these copies are Luminary Bakery and The School of Artisan Food’s bursary scheme. 

I want to stock Knead to Know...more

We offer a trade discount on orders of 5 copies or more.

If you'd like to sell Knead to Know...more in your bookshop, bakery, baking/cookery school etc, please download and return this order form. We will then send you an invoice.

Download the trade order form [will go live in November 2021]

The Campaign is only staffed on a part-time basis but we aim to respond within a week.

Media enquiries

For media enquiries about the book, the Campaign and Real Bread in general, please contact Knead to Know...more editor and Real Bread Campaign co-ordinator Chris Young: chris@sustainweb.org

For any non-media / general enquiries that are not answered on our jam-packed website (try the search facility), please email realbread@sustainweb.org

NB Chris is the Campaign's only staff member, working the equivalent of three days a week.

Reviews

Some of what was written about the original edition...

'Your book is brilliant!" Lucas Hollweg, Sunday Times food writer

"Starting a community bakery? This new book is indispensable kit." Joanna Blythman, investigative food journalist and writer

"Whether you fancy joining neighbours to set up a Community Supported Bakery, or want to establish your own high street artisan bakery, this book tells you what to do. As well as basic recipes, it contains wholesome advice on everything from equipment, to techniques and money matters." Clare Hargreaves, BBC Good Food Magazine 'good reads' (June 2011)

"This handbook has been written to help anyone who wants to set up a community bakery in their home, or indeed small commercial bakers who want to stop using additives and switch to making real bread." Charles Campion, London Evening Standard

'The book looks great!' Vicki Hird, Friends of The Earth

We hope to update this section with glowing reviews of the new edition soon!


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