A Bristol baker aims is raising awareness of where bread comes from by embarking on a 300-mile cycle ride collecting the ingredients for a loaf on the way.
Alex Poulter, who runs the East Bristol Bakery, plans to cycle from Cornwall back to his shop in Easton, Bristol, picking up local salt, flour, water and yeast en route. The baker will use the ingredients to bake a special Connected Loaf for the Bristol Food Connections Festival (May1-11 2014).
The trip will start at Land’s End, from where he will travel to the Cornish Sea Salt Company, before stopping off to collect spelt flour at Sharpham Park near Glastonbury, Cheddar Natural Spring Water from the Mendips and a sourdough culture from the Tracebridge Sourdough Bakery on the Dorset and Somerset border,
Poulter said the trip would “explore the stories” behind the four main ingredients he used in his bread.