Not all Real Bread looks like this
If yours looks different, please share!
We love a good tin loaf of Real Bread. Easy to slice and fit in a toaster or sandwich box. Tasty and handy.
This #RealBreadWeek (18-26 February) we want to help celebrate Real Bread from other bread making traditions as well.
If the roots of your baking/culinary and personal heritage lie beyond northwestern Europe, and if you would like us to help you to share your story, recipes and passion for your Real Bread, please email us!
The same goes if you are the custodian on a regional/local speciality in the UK or anywere else in Europe, which people further afield might not know much/anything about.
We also want to hear from people making Real Bread from non-commodity wheats and other grains, using their skills, knowledge and experience to tailor the process to suit the flour - especially if you're doing so in close collaboration with a farmer and miller.
Whatever your identity and background (and whatever Real Bread you make) please head to our website and add details of YOUR bread making class, event, special or other Real Bread Week activity to our calendar TODAY!
Oh, and if you know a baker that we don’t, please pass this message on!
(To be clear, by Real Bread we simply mean made without additives. It can be leavened with a sourdough starter, but doesn’t have to be – baker's yeast and unleavened flatbreads fall within our definition, too.)
See also
- Get ready for YOUR Real Bread Week
- YOUR words in print
- Who are YOUR local Real Bread heroes?
- Statement on diversity, equity and inclusion
Published Friday 13 January 2023
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
