From 15-23 February, bakers, farmers, millers, and bread enthusiasts across the world are coming together to celebrate Real Bread Week – a global homage to additive-free bread and the artisans who make it.
Spearheaded by the Real Bread Campaign, a project of the food and farming charity Sustain, this week-long event is jam-packed with workshops, tastings, festivals, and community get-togethers showcasing the magic of Real Bread.
Launched in 2010, Real Bread Week has become a highlight on the baking calendar, shining a spotlight on traditional techniques and quality ingredients.
Across the UK and elsewhere, bakeries, schools, mills, and home bakers are getting hands-on, bringing people closer to the bread-making process and celebrating the joys of real, unadulterated loaves.
Breadmaking in action
Independent bakeries use Real Bread Week as a platform to highlight their craft. Many are creating special edition loaves, showcasing heritage grains and local flavours. In Whitby, Off The Rails is pulling in customers with its ‘coffee and ‘caccia’ mornings, while Daly Bread in Isleworth is inviting visitors to see bread being made in real time and enjoy freshly baked samples.
Consumers are encouraged to keep an eye out for the Real Bread Loaf Mark – a trusted symbol that guarantees an additive-free, traditionally made loaf. Whether in a local bakery or food market, this Mark assures customers they’re getting bread free from artificial enhancers and chemical additives.
Roll up your sleeves, grab some flour, and get baking. Throughout the week, baking schools and community groups are also running interactive workshops where participants can get their hands into the dough.
In London, the Cookery School’s Bread Making Class will see home bakers fine-tune their sourdough techniques under expert guidance, while in Isleworth, Daly Bread is teaching the principles of how to bake different kinds of basic bread.
Over in Swindon, children at Lower Shaw Farm are rolling up their sleeves and making their own pizzas from scratch – part of an initiative to introduce young food lovers to the joys of baking with real, simple ingredients.
A big talking point this year is heritage grains and sustainable milling. In Brentford, Hen Corner is hosting sourdough workshops using ancient and heritage grains, promoting a deeper understanding of the role flour quality plays in bread-making.
The Real Bread Campaign has also been making waves in the fight for clearer bread labelling and transparency in commercial production. Thanks to its efforts, consumers are gaining a better understanding of the difference between Real Bread and factory-produced loaves.
And talking about breaking bread beyond borders, Real Bread Week may have started in the UK, but it’s now a worldwide movement.
Over in Canada, Almanac Urban Mill & Bakery is hosting a heritage sourdough workshop led by John Hawkins, founder of Solara Bread, a community micro-bakery in Ottawa.
And just like their UK counterparts, many independent bakeries around the globe will be using Real Bread Week as a platform to highlight their craft, sharing their creations online using #RealBreadWeek.
The celebration continues
The passion for Real Bread stretches far beyond February. Throughout the year, bakers and bread lovers alike continue to champion additive-free bread through a series of exciting initiatives.
Bakers’ Roundtable Event (27 February, Lewes) – A free-to-attend event connecting industry professionals to discuss sustainability, equality, diversity, and inclusion in baking. Open to bakers, apprentices, and enthusiasts.
BATCH: Stroud (18 March) – A gathering of farmers, millers, and bakers exploring the biodiversity of grain farming. Panel sessions will cover topics such as Bread Locally and Bread for Good, featuring inspiring social enterprises and community projects.
Ancient Roman Breads Making Course (21 March, Colchester) – Hosted by The Commons Community Kitchen and Café, this hands-on workshop is led by Giovanni, a Real Bread Campaign ambassador, and delves into three traditional Roman loaves, using spelt, millet, honey, and bay leaves.
Sourdough Baking for Optimum Nutrition and Gut Health (24 April, Winchester) – A practical course at South Downs Sourdough Bakery School, where participants will bake with a range of wheat, rye, and ancient grains, while exploring the health benefits of sourdough fermentation.
And then, there’s Sourdough September: a month-long tribute to all things sourdough, encouraging people to explore the art of long fermentation. Plus, Real Bread Ambassador Talks and Community Baking Days continue to pop up throughout the year, inspiring more people to embrace home baking and understand the importance of better bread.
Consult the Real Bread Campaign’s online calendar for even more upcoming events.
