All Sourdough articles – Page 2
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NewsBritain’s Best Loaf 2024 winner revealed
A garlic & rosemary-infused focaccia was crowned Britain’s Best Loaf 2024, beating out a record number of other entries for the top spot
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NewsGail’s Bakery managing director reveals expansion plans for 2024
The company’s shop estate will hit 135 by the end of May, including a new Bristol site, with three more set for London stations later this year and opportunities sought around Manchester and Birmingham
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NewsCrosstown seeks funds to support UK and global growth ambitions
Doughnut brand aims to attract new investment to help increase its domestic retail footprint and open new stores worldwide starting in the Middle East
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NewsReal Bread Campaign launches manifesto for ‘better bread Britain’
Campaign is calling on the next government to implement key proposals to help cash-strapped bakery SMEs thrive once again on the high street
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FeatureWhat are the UK’s top bread brands’ tactics for 2024 and beyond?
Discover how Warburtons, Hovis and challengers such as Jason’s Sourdough are handling the inflationary environment and reacting to changing consumer bread buying habits
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NewsBridor acquires sourdough specialist Pandriks
Pandriks’ brand and values will be preserved as part of the deal which will boost Bridor’s manufacturing capacity and product portfolio
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Product NewsJason’s Sourdough unveils high protein loaf
The loaf, which hits shelves in Tesco later this month, boasts twice as much protein and nearly half the carbs of the brand’s White Ciabattin
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NewsJason’s Sourdough growth drives £8m investment in new site for Geary’s Bakeries
The manufacturing facility, expected to be operational in Q2 2025, is over the road from its existing site in Glenfield and will help Geary’s meet demand for its Jason’s Sourdough brand
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FeatureBritain’s Best Loaf through the years – catching up with past winners
Sales leaps and “insane” media attention have been enjoyed by former champions who still make their award-winning bread to this day
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InterviewBread Ahead founder Matthew Jones on expansion, staffing, and doughnuts
Growth is on the agenda for artisan bakery Bread Ahead as it targets more sites in London as well as the Middle East and Asia
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NewsNorthern Rye expands with larger bakery site and new shop in North Shields
Newcastle-based artisan bakery will increase production capacity by as much as four-fold at its new 2,750 sq ft site in Tyne Tunnel Trading Estate
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NewsGail’s Bakery adds whole grains to loaves to improve flavour and nutrition
Bakery chain has introduced emmer, spelt, rye, and barley to its sourdoughs, baguette and ciabatta, and launched a brand new house sourdough
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OpinionTraining diary: my week at The School of Artisan Food
Having secured a place on the five-day bursary course courtesy of the Worshipful Company of Bakers, one young baker details their experience
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Product NewsPuratos unveils ready-to-use sourdough made with Wildfarmed flour
The living sourdough is made with regenerative flour and designed to help large bakeries diversify their portfolios with locally produced, sustainably sourced products
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Product NewsThe Bread Factory and Wildfarmed team up on foodservice range
Sourdough loaves, burger buns, and dinner rolls have been created using regeneratively grown wheat flour
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NewsLesaffre UK & Ireland names Clare MacLennan as managing director
MacLennan, who has 13 years of experience in the baking and foodservice industries, is to lead Lesaffre’s mission in delivering innovative and sustainable solutions for British bakeries
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NewsDo you make the best baked goods in Britain?
Entries are now open for Britain’s Best Loaf 2024 as well as brand-new competition Britain’s Best Cake, both of which take place at the UK Food & Drink Shows
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NewsLidl drops the word ‘sourdough’ from ISB loaf
Real Bread Campaign said case highlights need for legal definition of commonly used bakery labelling and marketing terms
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NewsRed Rye & Ruby Beer Sourdough named Speciality Bread Product of the Year 2023
Rye breads came out on top in this category, but a Red Rye & Ruby Malted Beer Sourdough from The Yorkshire Loaf took home the trophy
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NewsSara Autton receives Outstanding Contribution to the Baking Industry Award 2023
Formerly a technical manager at fermentation specialist Lesaffre, Sara Autton has dedicated her life to the baking industry, inspiring many bakers of the future along the way