Category Archives: Working for Change

Flour to the People: A Community Bread Project

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 […]

The Fife Fermenter: a Five-Year Vision for a Scottish Grain Hub

Our recent experiences during the pandemic have demonstrated how important local food chains are to resilience and wellbeing. There’s a huge opportunity for Scotland to take the lead in this area. Scotland The Bread are joining Nourish Scotland in calling for Scottish Government commitments to a National Food Plan and to monitor food security in […]

Honorary Chairman’s AGM Report for the Year 2019

Bread for Good Community Benefit Society Annual General Meeting Sunday June 14th, 2020 at 10.30 am (online) Writing about the previous financial year to present to an Annual General Meeting six months later always feels a little like describing a bygone era. This year that is painfully true. BC (Before Covid) is ancient history, so […]

Baking in the (Covid) Community. Part Three: Responding to Demand for Local Bread

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 […]

Baking in the (Covid) Community. Part Two: Building a Customer Base in Unusual Times

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 […]

Baking in the (Covid) Community. Part One: Baking For Neighbours

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 […]

Watch Zev Robinson’s ‘Real Bread Bakers’ Documentary

Wild Hearth Bakery bread

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 […]

Building Community with Bread

Many thanks to our supporter Elizabeth Waddington for reaching out and offering to write this blog post for us on the role bread can play in building communities. The Covid-19 crisis is pushing the notion of community unavoidably to the fore, as many are forced to rely on the support of neighbours for supplies, and […]

‘National’ flour for a national emergency – Mungoswells to the rescue

In a move reminiscent of the darkest days of World War 2, Mungoswells Mill has decided to concentrate on producing an ’85% extraction’ brown flour instead of separate white and wholemeal. Milling the one grade of flour will simplify and speed up production to address a big backlog of orders with a nutritious and tasty […]