What's all this, then?
Scotland The Bread is a collaborative project to recreate a healthy, sustainable and locally-controlled grain, flour and bread supply for Scotland. Find out more about the project here and, if you can, please pledge something to help community groups grow their own healthy bread from the soil to the slice.
Everyone who pledges will be entered on the wholesome roll of honour at the end of the crowdfunding.
If you pledge £25, you are a dough-sharer and, after the crowdfunding finishes on 26th July, you will be able to choose the baker you want to collect your bread from. We'll send you a dough-share voucher and a full list of the bakers, with their contact details and all the information you need to exchange your voucher for one locally-made loaf.
Drumroll. Here are the bakers, starting at the edge of the world:
Louise Cooper at the Decca on the Isle of Lewis
At Ness, in the North West corner of the Outer Hebrides, this isn’t one you’ll stumble across by accident but, if you’re on the island, don’t miss it. The Decca Station has B&B rooms, self-catering cottages, occasional suppers and, new this year, the Buttery tearoom. Louise and her husband Pete are accomplished musicians, so there is often musical accompaniment to the evening meals; and there is always home-cooked food and artisan bread.
Théo Laffargue at Riverside Bakery in Stirling
Théo has been making sourdough bread frequently since he joined a Bread Matters Sourdough Exchange in May 2013. He describes that as 'the starting point of the venture… it helped shape the way we three [Tom, Nils and Théo] think of our Bakery start-up…' Théo has returned many times to help on the farm and wrote a thoughtful piece about Scotland The Bread after his most recent visit here. He attended Baking for a Living in February 2014 and, with support from Bread Matters and from Firstport Scotland is developing a sustainable enterprise with real social and environmental benefits.
Riverside will be on the move this summer, from the Green and Blue Space at Stirling University; we’ll let you know where they settle and where you can find their bread.
Debra Riddell at Breadshare CIC in Edinburgh
Breadshare community-supported, organic bakery started at Whitmuir Organic Farm here in the Borders in 2012 and moved to Portobello, Edinburgh early this year. A thriving social enterprise, Breadshare was in the first cohort of enterprises in the business accelerator programme, Launch Me and is an important part of the movement to develop and healthy local supply chain for grain, flour and bread in Scotland. The bakers will be using locally-grown and -milled organic flour from Mungoswells, East Lothian to make the sourdough breads.
Kris McVey of Breadwinner Bakery in Edinburgh
Breadwinner has been baking in Edinburgh since 1973 and last year won Bakery of the Year at The Food Awards Scotland (2014). They knead and shape dough by hand and use slow fermentation to make a range of Real Breads. Their lack of reliance on machinery gives Breadwinner adaptability and the ability to change and innovate; as well as a genuine pride in the heritage and skill of their master craftsmen bakers. Breadwinner will reward pledges with a rye sourdough.
Matt Fountain at The Freedom Bakery in Glasgow
Freedom Bakery is a social enterprise based at HM Prison Low Moss. It works both inside and outside the prison to give prisoners and recently-released ex-offenders training and meaningful employment, making real, artisan bread. Matt and his team will make their slowly-fermented Ryeberry Sourdoughs for dough-share pledgers in the Glasgow area.
Colin Lindsay at BreadinFife in Freuchie
Colin began by making bread for his B&B guests. Now he shares his expertise across the local community, providing bread and soup sessions for Zero Waste Fife, baking with adults and youngsters at Coupar Angus Summer School, making bread at The Big Tent Festival, at Fife Diet barbecues, at Aberdour Festival and in the Falkland Centre for Stewardship. At BreadinFife he welcomes small groups to make bread together and last year he passed on the breadmaking bug to more than 300 people.
Colin Richardson Webb at The Lint Mill in South Lanarkshire
Colin and Deborah provide B&B accommodation for some of our Bread Matters course guests at The Lint Mill. They share our ideals of growing and serving local, sustainable food in a context that enriches life as well as nourishing the body and, like Bread Matters, the Lint Mill holds a Gold Award as a Green Tourism business. Colin has been making bread almost every day since he came to a course three years ago. He’ll reward pledges with a Pain de Campagne sourdough, made with organic flour from Mungoswells.
Simon Thomas at Staff of Life in Kendal, Cumbria
Simon has been making slowly-fermented artisan bread at Staff of Life since 1997. His handmade sourdough bread is still available direct from the bakery as well as in some of Kendal’s best-known shops, including Artisan at Booth’s. Bread Matters' connections with Staff of Life go back to Cumbrian days and the Village Bakery at Melmerby, of course. Simon recently described Andrew as a 'constant inspiration' and 'the biggest reason I started my bakery'.
Tom Baker at Loaf in Birmingham
Loaf started as a community-supported bakery in 2009; using a wood-fired oven in his garden, Tom baked bread once a week for his neighbours. Now Loaf is a workers' co-operative with a full-time bakery on Stirchley High Street in Birmingham. The bakery shop is open five days a week and serves real bread takeaway lunches. Loaf's slowly-fermented sourdoughs can also be found at monthly local markets; on the last Wednesday of the month they are at the Farmers' Market at the main entrance of the Queen Elizabeth Hospital, Selly Oak, Wouldn't we love to see that in our local hospital?
Ben MacKinnon at e5 Bakehouse in London
e5 is an independent, organic bakery in a spruced up railway arch beneath London Fields Station. All the flour they use is organic and e5 increasingly sources directly from UK farms who are growing diverse and ancient varieties of wheat. All the energy used in the bakery is from renewable sources, they use biodegradable packaging, recycling waste and deliver the bread to local cafés and restaurants by bicycle. Ben is an ambassador for the Real Bread Campaign and will be speaking at the The Uprising at SOAS on 12th September.
James Thorn at Wild Bread in Faversham, Kent
Wild Bread is a community-supported artisan bakery making sourdough bread using organic, stoneground and, where possible, locally-produced wheat, spelt and rye flours. Wild Bread is available at local markets and shops on Thursdays and Saturdays and via a home delivery subscription service in Faversham.
James and Hannah spent a week as WWOOF volunteers here last September and helped to make our Scotland The Bread farm walk such a success.
Alison McTaggart of BREADONABIKE in Cambridge
Alison was still a full-time researcher in nutrition when she learned how to make sourdough bread ‘from Andrew Whitley, one of [her] bread heroes’. She came to Bread Matters for the Baking for Community in 2011 and for a five-day Advanced course in 2012. For eighteen months Alison spent her weekends working with Ben McKinnon at e5 Bakehouse; she also worked for a month at the Handmade Bakery in Slaithwaite, West Yorkshire.
Launched in January 2013, Bread on a Bike grew from baking once a week for eight work colleagues and a few friends to supplying everyone who could collect their bread or was within cycling distance for home delivery. By the end of 2014, Alison had more than 570 customers and was making 70-80 sourdough loaves in a domestic oven each day on Tuesdays through to Fridays. Alison has found some premises that would make a great bakery and is calling for support, interest and investment here.
Emma Parkin at Emma’s Bread in Exeter, Devon
Dough-sharers will be able to collect a sourdough rye bread from the bakery at the Real Food Store in Exeter, where Emma makes it three times a week. Emma’s bread can be found in several cafés in Exeter and in the organic veg box scheme run by Shillingford Organics.
Emma is on the look-out for a part-time member of staff, so if you are an experienced Real Bread baker in Exeter, let her know. Emma's team includes Iona Collins, whom we first met when she was organising, and we were hosting, the Otesha cycling tour of 2012. Iona is a skilled facilitator and organiser who has worked and made bread with us on a Sourdough Exchange, volunteered on the farm and attended Baking for a Living in May 2015.
Questions to Ask? Dough to Share?