Image from Summerhill Community Centre Report by Project Coordinator Lyndsay Cochrane The ‘Flour to the People’ project aimed to work alongside community food hubs and bakers to make Scotland The Bread’s nutritious flour, and bread made with it, more accessible to communities across the country. We approached this overall goal from a variety of angles: […]
Today marks five years since the formal incorporation of Bread for Good Community Benefit Society – better known by our trading name Scotland The Bread. This innovative not-for-profit social business, owned by our 300+ member/shareholders, researches and mills nutritious organic grains to create a Scottish home-grown flour and bread supply that is healthy, fair and […]
We approached Real Bread Week 2021 (20 – 28th February) as an opportunity to show our support to community bakeries and bakers, and some of the artisan bakeries in our network committed to Real Bread. We aimed to spread the word about our Solidarity Bags: free bags of Scotland The Bread flour for community bakeries […]
This essay originally took the form of a lecture given by Scotland The Bread Chairman Andrew Whitley as part of the series ‘What’s for Dinner? The future of Food & Farming in Jersey and elsewhere’ at the Royal Jersey Agricultural and Horticultural Showgrounds on Friday September 30th 2016. The series was organised by Alasdair Crosby, […]
The past two months have been filled with enthusiastic conversations, sourdough success stories and the sharing of many baking tips during our Flour to the People events with community food hubs and workshops for bakers. Watch Lyndsay and Miller-Manager Connie Hunter introduce the project in this short video made by UKRI. Over 100 people from six communities […]
(Photo: Wee Boulangerie’s ‘Flour of Scotland’ loaf for a previous Sourdough September) The Real Bread Campaign’s 8th annual, international celebration of the oldest way of leavening a loaf is underway. Three ingredients = a world of Real Bread. This year’s focus is on the diversity of bread that can be made with just three ingredients, and […]
Photo: A crop breeder visits a field in which a new variety of tef, a staple cereal crop, is being grown by a local farmer in Debre Zeit, Ethiopia [Tara Wight 2018] By Tara Wight Cereal production in Scotland is dominated by a small number of conventionally bred varieties of barley, wheat and oats. These […]
We have launched the Solidarity Bag: a 16 or 8 kg bag of flour paid for by you and delivered to the brilliant community bakeries working across Scotland to keep their communities fed. With her experience working with foodbanks, our new Flour to the People Project Coordinator Lyndsay Cochrane is well placed to introduce this new […]
Scotland The Bread’s Flour to the People Project Coordinator Lyndsay Cochrane introduces our Innovate UK Covid-19 rapid response funded project. Loaves disappeared first. Then flour. Empty shelves are a stark motif of the Covid-19 crisis. Overnight, lockdown caused a quadrupling of demand for local flour. Like other specialist mills and food businesses, the Scotland The […]
Many thanks to supporter Nuria Cabellos González for sharing her baking-related philosophy from lockdown in Spain. She explained: ‘My post this week has been inspired by the maypole dances, as I have heard how some people have been passing food parcels through washing lines and ropes. I have been exchanging bread for facemasks and I […]
