April 2020 - BBCBBC Good Morning and Reporting Scotland cover Mungoswells Malt & Milling‘s decision to move to 85% extraction flour this morning, to better meet the demand caused by a massive upswing in people baking at home during the Covid-19 crisis, including STB Chairman Andrew Whitley’s support for the move.
March 2020 - Edinburgh ReporterThe Edinburgh Reporter visits Granton Garden Bakery, who are adapting to baking (with Scotland The Bread flour) in the time of Covid-19.
March 2020 - Farming Scotland MagazineA snippet here from Farming Scotland Magazine, raising the important question of Real Bread’s accessibility.
This issue was thoughtfully addressed in detail in episode 5 of Farmerama Radio’s ‘Cereal’ – if you haven’t listened to it, there are some fascinating and imaginative proposals that lead us to this question from more productive directions than simply stamping Real Bread as unaffordable. We recommend you listen to the many articulate, experienced voices in the 45 minutes, but if you want to leap to Andrew’s two-pennyworth you can hear it from 30:50.
(A note to uncross some wires: Scottish farmers haven’t been growing bread grains for ’thousands’ of years, as Andrew is quoted as saying in the article.)
February 2020 - The Daily TelegraphThe Telegraph covers Real Bread Week 2020, featuring Real Bread Campaign co-founders Chris Young and STB Chairman Andrew Whitley.
January 2020 - DO PodcastsSTB Chairman Andrew Whitley’s 2008 DO Lecture ‘Why Bread Needs Time’, in which he sets out the case for a campaign for better bread, is published as a podcast.
January 2020 - Sustainable Food Trust
The Sustainable Food Trust highlight’s Scotland The Bread in a piece examining the future of wheat.
November 2019 - Farmerama
Farmerama Radio launches the splendid Cereal, a six-part podcast featuring Scotland The Bread throughout the episodes.
October 2019 - Irish Examiner
The Irish Examiner writes about sourdough in its food news section, referencing STB Chairman Andrew Whitley’s term ‘pseud-dough’ (supermarket faux sourdough) and the importance of the Real Bread Campaign, which Andrew co-founded, in insisting upon the real deal.
October 2019 - The Guardian
A fantastic ‘long read’ in The Guardian about the revival of heritage wheats and agroforestry, hugely pertinent to Scotland The Bread’s work.
23 April 2019 - British Baker
British Baker cover Batch Edinburgh, a Real Bread event co-hosted by the Real Bread Campaign and Scotland The Bread.
23 April 2019 - Oban Times
Coverage of the Scottish Bread Championships 2019 – Oban Times
February 2019 - Sustain
Sustain covers the inaugural Veronica Burke Award from the Edinburgh Bakers’ Trust.
January 2019 - Nourish Scotland's Food Atlas
Scotland The Bread’s work is highlighted among change-makers in Nourish Scotland’s Food Atlas, p.14.
16 December 2018 - The National
Scotland The Bread are included in The National‘s list of five Scottish food producers working with sustainability in mind.
July & August 2018
Scotland The Bread’s relocation to Bowhouse at Balcaskie in Fife is covered by:
- 23 August 2018: Scottish Field
- 9 August 2018: The Real Bread Campaign
- 1 August 2018: British Baker
- 24 July 2018: The Scotsman
- 23 July 2018: The Courier. We should clarify that we are looking forward to working with local bakeries, rather than establishing our own at Bowhouse.
- 21 July 2018: Fife Today
11 May 2017 - Scottish Borders Food and Drink Network
Scotland The Bread (p8) and Bread Matters (p5) share excellent company in the latest Borders Food & Drink Directory. Download it here: Scottish Borders Food and Drink Network (14.3 MB Adobe Acrobat PDF) or pick it up for free in the area.
5 May 2017 - Scotland Food & Drink
Scotland Food & Drink publishes details of the Scottish Bread Championships on their News pages.
18 August 2016 - BBC Radio Good Morning, Scotland
BBC Radio Good Morning, Scotland reporter Morag Kinniburgh visited Granton community gardeners who are growing Scotland The Bread wheats on busy street corners in Edinburgh – and Macbiehill Agroforestry, where the grain research and community-bakery training are based. Granton is one of six community growing groups in our ‘Soil to Slice’ project.
Listen again (two hours 21 minutes into the programme).
15 August 2016 - The Herald
Cate Devine’s Inside Track column in The Herald welcomes the democratisation of real, artisan bread.
13 August 2016 - The Times
Journalist Cate Devine’s exclusive article in The Times captures the possibilities in community-supported baking with High Rise Bakers and Scotland The Bread.
13 August 2016 - The Scotsman Magazine
In The Scotsman Magazine(PDF 216KB), Use Your Loaf by Veronica Burke highlights the value of locally-produced bread. Three recipes to reduce waste, using leftover sourdough, ciabatta and challah.
9 August 2016 - British Baker
Scotland the Bread features in this week’s issue of British Baker.
2 August 2016 - Scotland Food and Drink
Scotland Food and Drink announces our extended share offer, supported by Just Growth, Community Shares Scotland and Royal Botanic Gardens Edinburgh.