Real Bread Week, the week-long celebration of additive-free loaves and the people who make them, took place last week.
Returning for its 11th year, the international event organised by the Real Bread Campaign ran from 22 February to 1 March.
The focus this year was on the power that real bread making has to help people transform their lives. Consumers were encouraged to bake real bread, buy from local, independent bakeries and share their skills with others.
We take a look at what just a few bakeries got up to as part of the celebrations.
Planet Leicester Bakers
Planet Leicester Bakers runs a fortnightly Bread Bike service, with founder Michelle Stratford delivering bread on her bike into St Martin’s Square in Leicester city centre.
The business last week rolled out a Bread Bike loyalty card, with extra stamps awarded to consumers who cycled to buy bread from the ‘Bread Bike’. Consumers who collect 10 stamps will receive a free bun.
The business also promoted its additive-free and hand-made bread on social media, using #real bread.
One Mile Bakery
The bakery offered a variety of classes and discounts at its sites across the country, including Italian Baking.
Deals included up to 20% % off all bookings, while the bakery’s newest branch, Tadcaster held a free Real Bread Week Open Day with teacher and owner Phil Gostling on 1 March.
Knead Good Bread
Based in Leicestershire, the micro bakery’s founder Ian Waterland led a Mindful Bread workshop on 1 March, following a Therapeutic Baking course at The School of Artisan Food.
He also taught six students at Homefield College, which supports students on the autistic spectrum. They spent time contrasting wholemeal flour and white flour, while being encouraged to be present in the moment and use their senses. The flour was used to make bread that the students took home to enjoy.
Waterland is an ambassador of the Real Bread Campaign and has joined in the #RealBreadWeek and #TogetherWeRise movements on social media.
The Suited Baker
Sheffield-based The Suited Baker delivered giant sourdoughs to restaurants and cafes in Sheffield, including VorV, Beanies café, Gustos, Pom Kitchen and Lotte on the Edge.
The vegan and gluten-free bakery has also developed an additive-free savoury chocolate sourdough (£4-6) to add to its product range.
The inclusive bread making co-operative in Chester celebrated Real Bread Week with a pop-up stall exclusively in The Kitchen, Storyhouse.
Consumers were able to pop in to taste and knead real bread, and learn about its new micro bakery, the bread-making process.
Two Magpies Bakery
The bakery ran a sourdough masterclass at its Darsham bakery school and provided a sourdough culture so customers could make their own bread at home from scratch.
Its sourdough is made using a live culture and locally milled flour and contains no artificial additives, processing aids or improvers.
The Epsom Bakehouse
To mark Real Bread Week the cooking school is launching its first online bread making course by founder Rhiannon Abbott from 8 March.
The course, ‘Bread Baking 101: Your step-by-step guide to mastering the basics of baking great bread at home’, will include video tutorials, recipe downloads, ingredient and equipment checklists, notes and exclusive access to an online community for course students.
The Good Loaf
The Northamptonshire artisan bakery and cafe provides training and employment opportunities to vulnerable women.
Founder Suzy Van Rooyen promoted its additive-free, real bread on social media with the hashtags #RealBreadWeek, #TogetherWeRise and #WeAreRealBread.
The bakery’s training programme includes an employability course, domestic abuse support group, volunteering, employment and apprenticeships.
The Bakehouse at 124
Tonbridge-based The Bakehouse at 124 sold its Bakehouse Bread for toasting, White Sourdough (£3.20) and Chilli and Cheese Sourdough (£4.20). It also held a sourdough pizza masterclass.
With owner and head baker Clare Barton being a Real Bread Campaign Ambassador, the artisan bakery has also joined in the #realbreadweek movement on social media.