‘People’s Plant Breeding’ Grain Selection Event 2018, Part 1: the Background

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 Scottish Bread Championship 2018: Full List of Awards

The second Scottish Bread Championship 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 Championship […]

Meet the 2018 Scottish Bread Championship Panel

After the success of 2017’s inaugural Scottish Bread Championship, 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) […]

Scotland The Bread at Glasgow’s Crossmyloof Bread Festival

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 […]

Real Bread Week 2018 Soil to Slice Gathering

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 How and Why of Scotland The Bread Heritage Flour

We are enjoying being kept busy at Macbiehill Farmhouse milling Scotland The Bread’s heritage flours – more than three quarters of a ton, as of January 2018. In November we launched three varieties of flour from wheat landraces that were common in Scotland in the 19th century – Rouge d’Ecosse, Golden Drop and Hunter’s. We are somewhat […]

Taking Stock

When crowded calendars demand our attention and we are engrossed in working towards the next big goal, it can be easy to lose sight of the milestones that have already been passed. To celebrate the dawn of 2018 and the completion of some long to-do lists, Director Clare Fennell cast her eye back over Scotland The Bread’s […]

Bakers Feed Back on Scotland The Bread Heritage Flours

To mark the launch of our heritage flours, we sent samples to some of our most trusted bakers to gain valuable feedback. The flour is softer than normal breadmaking flour (we have put together tips and advice on handling it for best results and a longer post on why it’s so different), so it was […]

Scotland The Bread’s Heritage Flour is Launched for Sale

After five years’ work in growing and research, social business Scotland The Bread has released for sale Scotland’s first ever nutrient-dense heritage flour. More than 900,000 tonnes of wheat was grown in Scotland in 2017, enough to make all the bread we consume six times over. Instead, grain was imported to mill for breadmaking flour, […]

Soil To Slice Case Study: Granton Community Gardeners

2019 update: Granton Community Gardeners have now established Granton Garden Bakery. Making use of produce from the Granton Community Gardens, proceeds go to support the work of Granton Community Gardeners. Anyone living, working or volunteering in north Edinburgh is encouraged to buy a monthly subscription. This ‘community supported bakery’ model means a small discount for […]