The UK’s Real Bread Campaign (RBC) is rolling its sleeves up for May 7, the start of Real Bread Maker Week. Co-ordinator Chris Young said: “Look at TV schedules or bookshop shelves and you’ll see that Britain is in the middle of a loaf affair with baking. Real Bread Maker Week is about making sure that some of that love goes to our local luscious loaf makers.”
The week-long nationwide programme includes breadmaking workshops, open days and culminates in the National Mills Weekend on 12 and 13 May. This is organised by the mills section of the Society for the Protection of Ancient Buildings, which protects and promotes the UK’s milling heritage.
Many of the country’s surviving wind and water mills will be open to visitors, who will learn the value of sustainable stoneground flour as an ingredient for real bread.
Before people engage with food policymaking, they first need to be involved with their food, which RBC has been helping to do successfully for some time: this is the third year for the Real Bread Maker Week. The campaign is part of Sustain, an alliance for better food and farming.
