The Real Bread Campaign is to hold a mini-festival featuring five leading bakers to mark its 10th anniversary.
Taking place at London’s E5 Bakehouse on 26 November, the Batch:London event will offer something for novice bakers, professionals and those in between, said the campaign.
The mini-festival – designed to share and expand the understanding of working with heritage grains, freshly-milled flour and sourdough starters – is also a fundraiser for Sustain, the charity that runs the Real Bread Campaign.
It will take place across the three arches of the E5 bakery, with five areas of activity centred around the wood-fired oven, professional deck oven, Astrie stone flour mill, the main production area’s Artofex mixer, and E5’s baking school workshop. The five bakers featured at the event are:
- Richard Bertinet: Originally from Brittany, Bertinet trained as a baker there and at the Grands Moulins de Paris before setting up his bakery and cookery school in Bath. He has written cookery and baking books including Dough, Crust and the forthcoming Crumb.
- Aidan Chapman (pictured above): A baker for more than 25 years, Chapman is currently head baker at Flint Owl Bakery in Lewes, a freelance consultant, and a teacher at baking schools around the country including River Cottage HQ. Chapman was also a finalist in the 2018 Baker of the Year category at the Baking Industry Awards.
- Duncan Glendinning: Glendinning owns The Thoughtful Bakery and baking school in Bath, where he bakes using carefully-sourced ingredients, including some bartered, foraged or pickled on-site. Co-author of the book Bread Revolution, he co-starred in BBC2 series Victorian Bakers.
- Emmanuel Hadjiandreou: Having worked for The Savoy, Gordon Ramsay, Daylesford Organics, Flour Power City and as head baker at Judges Bakery in Hastings, Hadjiandreou is currently a baking teacher, including at The School of Artisan Food. He is the author of several books, including How to Make Bread.
- Andrew Whitley: Founder of The Village Bakery Melmerby, Whitley is author of the book Bread Matters and now runs the bakery school and consultancy of the same name. He is also co-founder of Scotland The Bread.
Tickets in advance for Batch: London are £25 for Real Bread Campaign supporters and £35 for everyone else. This includes a welcome drink from The Kernel Brewery and a light buffet, featuring Islington charcuterie from Cobble Lane Cured, fine cheese from La Fromagerie and British-grown beans and pulses from Hodmedod’s.