Reach out and comfort someone from Libya with banned buns!

The second in our recipe series about banned buns (you can read the first recipe here) this one comes from Libya and the bun is called Khubz bil ashab and it is really simple to make because it is a Read More …

A bread recipe to support people trapped by the US ban

Khubz Mahala is one of many kinds of beautiful bread from Iran.  I thought of it today as I read story after story of people denied entry to the USA to visit friends and family or rejoin lives that they Read More …

Buy bread and learn to bake with award winning micro bakers

We are delighted to announce that four Bread Angels scampered away with prizes at this year’s World Bread Awards.  Baking from their micro bakeries, these talented bakers sell bread and teach baking courses.  Come and learn to bake bread! Jen Read More …

Thanksgiving (or Harvest Festival) is a great time to bake

If you are going to bake once a year, it’s usually in the autumn.  The first chilly nights inspire you to turn on the oven.  The first dark evenings make you crave soup.  Soup makes you want bread….it’s really that Read More …

Virtuous Bread and the School of Artisan Food are thrilled to launch the Small Food Awards

The School of Artisan Food and Virtuous Bread are delighted to launch the first annual Small Food Awards. These awards will celebrate small, professional food producers in the UK who are often on the leading edge of innovation and excellence in the food industry. In 2016 we Read More …

How do I store my sourdough starter?

I recently received a question about keeping sourdough starters.  The writer had the sad experience that his starter went mouldy and died.  What, he asked, could he do to prevent this from happening given that he uses his starter once Read More …