Archive for April, 2012

A real baker bakes real bread – however they learn

A real baker bakes real bread – however they learn

Posted on 25. Apr, 2012 by .

I was interested to read an interview with Michael Hanson from The Brook Bakery School  in the most recent edition of True Loaf, Issue 11 (April-June 2012) pp 13, the newsletter of the Real Bread Campaign.  In the interview he states: "Though it is pleasing to see so many people wanting to help others to […]

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Eat bread to lose weight!  Easy, delicious olive and avocado bread rolls

Eat bread to lose weight! Easy, delicious olive and avocado bread rolls

Posted on 20. Apr, 2012 by .

I went to a nutritionist several years ago to understand how to lose a couple of kilos safely and permanently.  She told me categorically that you need to do three things: 1.  You need to cut out sugar altogether. 2.  You need carbohydrates to give you energy and provide a balance to your diet but […]

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Become a business owner and you can earn money and change the world

Become a business owner and you can earn money and change the world

Posted on 13. Apr, 2012 by .

Attention:  you may want to consider becoming an entrepreneur I am sure you have noticed that the world has changed.  In spite of the fact that London is heaving (restaurants full, shops full, theatres full), travel over the Easter week end was its usual hectic experience, property prices in the south east just keep on […]

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Reflections on the first years of Virtuous Bread

Reflections on the first years of Virtuous Bread

Posted on 10. Apr, 2012 by .

Easter Monday 2010 - Stockholm, Sweden "You are going to do what?" I was spending Easter with my friend Kat.  It had been a difficult few months.  A profoundly disappointing client engagement led me to want a break from strategy consulting and I had been baking obsessively, building my bread business and trying to decide […]

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How to bake with rye sourdough – more from The Clink!

How to bake with rye sourdough – more from The Clink!

Posted on 02. Apr, 2012 by .

At The Clink restaurant in High Down prison we bake with both a wheat and a rye sourdough starter.  The rye starter was made by the staff of the Clink about 18 months ago when we first started baking together, and they have some of the 1857 sourdough that I gave them as a gift.  […]

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