High hydration doughs

Here at the global HQ of Virtuous Read More …

A Bread Angel sets up her high street deli and bakery!

Bread Angel Laura Cheatle and her husband realised their dream of owning their own food business in 2017!  Welcome to the world –  the Pig and Pepper Deli in Buxton…. Before taking the microbakery course with Bread Angels, Laura had Read More …

Improve your mental health by baking bread

We are beginning to prove conclusively that baking bread, at least in part by hand, has a positive impact on mental health.  Without scientific evidence, we at the global HQ of Virtuous Bread, the Bread Angels, and the thousands of Read More …

Three of the best bakery hacks for you!

Setting up a bakery can seem daunting.  Even if you want to mess around at home after taking one of our wonderful bread courses can seem daunting. All that stuff!  It may seem like rather a lot to spend, especially Read More …

Delicious 100 % rye bread – more questions answered

Recently a reader tried (and loved) the 100% rye recipe on the website and sent me a few questions.  They are great questions, so I thought I would answer them here. 1) Should I buy a 1lb tin, or just Read More …

Easy recipe for ciabatta with potato, rosemary and beetroot

Last night we had fish for dinner with mashed potatoes and baby beetroot, fresh from the garden.  With a few beets left over and about a coffee mug of left over mash (made with cream and butter, salt and pepper), Read More …

Bread Angels get together for a reunion

Earlier this year Bread Angels got together for a reunion.  This is something we try to do at least once a year.  We bake bread,  discuss bread, eat bread and meet new angels whom we have not yet met. This year Read More …

A two country bread tour and not a hole in sight

How do I get those big holes in my bread?  That is a question we often get from students.  In fact, we get it so quickly that there is a post dedicated to it. Hint:  the secret is wet dough, Read More …

On going training is the best way to learn

My bakery training did not take place at college.  This is a well known fact about me and it is partly what enables me to be a great baker and a great teacher.  I have seen a lot and I Read More …

The lovers’ window – beautiful buns from Iraq to delight everyone – last of the Banned Buns

There is a beautiful bun from Iraq called shubbak el habayeb.  This translates into the Lovers’ Window which I think is the nicest name of any bread in the whole world.  We need more love and we need more windows Read More …