In mid-April, Baking in the Community participants gathered virtually to find out how the organisations involved were coping with the restrictions placed on us all during lockdown. At a time when one might fear independent bakeries would be struggling to continue, we have been inspired by the adaptability of bakers in Scotland who are working […]
In mid-April, Baking in the Community participants gathered virtually to find out how the organisations involved were coping with the restrictions placed on us all during lockdown. At a time when one might fear independent bakeries and sociable baking groups to be struggling to continue, we found instead that resourceful steps have been taken across […]
Scotland The Bread is working with Nourish Scotland on ‘Baking in the Community’, a programme bringing together community bakeries, baking projects and groups with the aim of improving access to nutritious and locally baked bread for people living in areas of multiple deprivation. Originally intended to begin with an in-person ‘train-the-trainers’ session in March, participants […]
As screenings of Zev Robinson’s 28 minute documentary “Real Bread Bakers” (trailer – https://vimeo.com/411720338) have had to be postponed indefinitely, it was today made available online. Six interviewees, including Andrew Whitley of Scotland The Bread, John Castley of Wild Hearth Bakery, Marie McCormack of Bridging the Gap – High Rise Bakers and Rachel Smillie of The Glad Cafe, look at […]
For Real Bread Week 2020, we launched an idea that we hope will resonate long after the celebration drew to a close on 29th February. We asked our supporters to spread Real Bread and kick-start sourdough communities by baking two loaves and giving one away. We ran a Real Bread Week pack offer (a rare […]
Our thanks to Scotland The Bread Director Alison Ramcharran for sharing her experience of supporting our stalls at Food & Drink Weekends at Bowhouse in Fife, where we are based: Scotland The Bread’s Zentrofan mill is housed in Unit 8 at Bowhouse, which looks out over the atmospheric ruins of St Monans’ Newark Castle. One […]
For the second year running, the overall winner of the Scottish Bread Championship triumphed with a loaf made from Scotland The Bread’s heritage flour. Wild Hearth Bakery’s wholemeal sourdough loaf was in one of the most popular of the seven categories, ‘Bread from Scottish-Grown Flour’. The Supreme Champion award crowned the Perthshire-based bakery’s haul of […]
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. […]
