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Article: Pappy returns to the factory loaf

Real Bread Campaign coordinator Chris Young is sad to report that July 2021 sees the 60th anniversary of the Chorleywood Process. 
Real Bread Campaign | Friday 30 July 2021

Article: Flour not binned

For professional bakers, the quantities involved can be a considerable financial and environmental concern. Deepa Mistry considers ways to reduce, reuse and recycle.
Real Bread Campaign | Wednesday 24 April 2019

Article: Local Loaf Lincs

Running a Real Bread bakery is as much about making links with local people as making loaves as Sonya Hundal has been finding out.
Real Bread Campaign | Monday 22 April 2019

Article: Bakers: Let’s talk energy

Sourdough Sophia Handschuh sums up the plight of many bakery owners and calls for action.
Real Bread Campaign | Wednesday 7 September 2022

Article: Sisters are doughing it for themselves

To mark International Women’s Day, we look back on more than a decade of celebrating women behind the rise of Real Bread.
Real Bread Campaign | Monday 8 March 2021

Article: Healthy baking in mind

Baker Morgan Williams shares his experience of mental health care at work.
Real Bread Campaign | Wednesday 29 April 2020

Article: A cultured calling

Microbaker Ildiko Toth explains how making sourdough has become an important journey in her life.
Real Bread Campaign | Monday 13 July 2020

Article: Solidarity stories

Scotland The Bread’s Hannah Ewan tells of bread communities working together for equal access to good food.
Real Bread Campaign | Monday 22 February 2021

Article: Knuckle Sandwich

In 2014 Max Tobias told us about his plans to give training and job opportunities to challenged and challenging young people.
Real Bread Campaign | Monday 12 July 2021

Article: King of the Table

Whether served simply to kick-start your meal or as a fundamental part of a dish, bread should be treated with the same care as every other element of the dining experience, says Izzy Kaminski. 
Real Bread Campaign | Saturday 17 November 2018

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