It feels like we announce news on a daily basis these days, there are simply so many exciting projects that we’re involved with. Maybe we should have our own broadcast channel? We could call it The Daily Bread and trumpet out the latest loaf lowdown. The latest news to come out of Virtuous Bread’s HQ
Deep in rural Bavaria there is a particular farm that has diversified into offering holidays, riding lessons, a local produce food store, a high end vegetarian restaurant (yes! in Bavaria!) that offers cooking classes (vegetarian! in Bavaria!) and a fantastic bakery/cafe. Through the glass, we watched the bread and cake bakers at work and, even
While Jane is in Germany spreading the Virtuous Bread word (and eating plenty of pumpernickel bread), I’ve had the honours to write about our latest project. The wonderful Shedlight Productions have helped us put together a nifty video tutorial, which makes it even easier to learn how to make bread. If you’re already a
“Which chicken?” The characteristic I-swallowed-a-trombone-for-my-breakfast voice of Pete rumbled down the line. This was in response to the frantic “I killed a chicken and I am so sorry” message that I left earlier in the day. To be absolutely honest, that was not my message. My message went more like this: “Pete, it’s Jane here.
Virtuousbread.com’s travelling bread oven arrived in Firle, East Sussex yesterday to hold three days of baking classes at The Vicarage, thanks to my friend Pete the vicar who is away at the moment on his book tour. In exchange for the run of the house and the fantastic oven, I was asked to feed the
I am laughing fit to burst. The world’s first sourdough hotel has opened up in Stockholm, Sweden. You pay to have your dough fed! Go on holiday: they feed your dough. Go away for the week end: they feed your dough. Cannot be bothered: they feed your dough. Scared it will die: they feed your
What to do with teens over a week end at the end of school holidays. Been there, done that – nothing exciting to do ever again. Mope Mope Mope Mope Mope – is anyone familiar with this story or is it just us? Last week end teen terrors were at their zenith – as were
The Italian Baker by Carol Field just keeps on giving. I have had a break from the Italian Bread Project for a few weeks but have come back to it after a discombobulating Easter and Royal Wedding double bill. Sourdough pane di Genzano is sensational. Like all these bread recipes it turns out an incredible
A post has been brewing for the past few weeks and the broadcast of today’s On Your Farm (BBC Radio Four) tripped the creative switch. The farmer being interviewed has been incredibly successful over the decades at spotting consumer trends and understanding what they mean for farmers. He identified the trend for lean meat in
I just got back from spending the day with Dolly, Cecily, Joan, and 9 other elderly ladies at a charming residential care home in north London. Ranging in age from their early 80s to 95 the ladies gathered together today to bake bread with me. Some cannot stand, some cannot really interact with people any