To celebrate Real Bread Week 2019 we organised a ‘flour share’ event with some of Scotland’s most talented bakers. The three bakeries that took part are all masters of their sourdough craft, committed to slowly fermented, flavour-full Real Bread. We sent them a sample pack of our heritage flours, in return for honest feedback. Scotland The Bread […]
On the 25th September 2018, immediately preceding our AGM, we started what might well be the first ever community science experiment of its kind: a ‘People’s Plant Breeding’ grain selection event. ‘A small, quiet and entirely benign revolution.’ We recommend you read in more detail about the background to the event here, but in brief: […]
In 2018, Scotland The Bread grew 70 tonnes of wheat and rye on the Balcaskie Estate in Fife. There are 10 ‘varieties’ which, with the exception of one modern spring wheat Paragon, are characterised by considerable genetic diversity within the crop. This is especially true of the ‘evolutionary varieties’ that we have brought over from Sweden. […]
The second Scottish Bread Championships was held at this year’s Royal Highland Show, attracting more than 80 entries from across Scotland. Judging took almost four hours, with eight of the country’s keenest food experts poring over a laden stretch of table before the awards were collated. Organised by the Scottish Food Guide and Scotland The Bread, the Championships are made […]
After the success of 2017’s inaugural Scottish Bread Championships, this year’s expert-packed judging panel has expanded by two, bringing the expertise of cookery writer Sue Lawrence and gastronomy academic Charlotte Maberly to the sourdough-laden table. Read about all eight of the Real Bread critics here, and submit your entry by Friday May 1 (entry deadline extended) for […]
The turn out was impressive, so chances are you already know all about the first Crossmyloof Bread Festival, held on April 21st on the site of the former Crossmyloof Bakery in Glasgow. ‘Bread and roses’ was the theme of the day, alluding to the political slogan: ‘The worker must have bread, but she must have roses, too’. This […]
To celebrate the start of Real Bread Week (February 24 – March 4 2018), a number of our Soil to Slice groups gathered on Sunday 25 February at the Royal Botanic Garden Edinburgh’s Botanic Cottage to talk yields, baking inspiration, milling and new season sowing. Kicking off the introductions over sticky Chelsea buns (made with Rouge d’Ecosse grain […]
The inaugural Scottish Bread Championships took place at the Royal Highland Show on Thursday 22nd June, with almost fifty loaves of Real Bread submitted to the judging panel. On behalf of Scotland The Bread and the event’s co-creator and convener the Scottish Food Guide, we would like to thank everyone who took the time to participate in the Championships, […]
Our congratulations to all the Scottish Bread Champions awarded their Gold, Silver and Bronze certificates on Thursday 22nd June at the Royal Highland Show. A headline mention goes to Supreme Champion Woodlea Stables for their Scottish Sourdough made using Scottish flour, and to Reserve Champion Baikhous for their Baikhous Sourdough. The standard of entries was universally […]
Some of Scotland’s most respected chefs and foremost artisan food campaigners and experts will be judging this June’s Scottish Bread Championships, each bringing their own experience and field of expertise and interest to the table. Meet the judging panel below: find out why they’re looking forward to being involved in the Championships, and why they believe in […]
