Bake Baguettes!

Dear Bread Lover

It's been an enjoyable, busy month for me teaching Easter Baking and one-to-one sessions for people starting up their own micro bakery. A big thanks to Charlotte Swinnerton who wrote about her experience.

In June, I am introducing a new class - baguettes! I hope you'll be the first to sign up.

In this issue:

Book for one of my courses
On the blog
How this commonly found ingredient in industrial bread contributes to diabetes
What I'm enjoying

Don't forget, if you join the Real Bread Campaign, you'll receive 10% off my courses and many other benefits. It costs from £22.50 a year.

Champion the bakeries at the hearts of our local communities
Campaign for more honest and transparent loaf labelling and marketing

Enjoy the newsletter.

A fresh baguette is hard to beat!

Sunday 2 June, 11 am £70 pp

The French visit their local bakery up to three times a day to buy fresh baaguettes from the oven. As you can imagine, that loaf is completely different one you'll buy in a supermarket.

Come and try your hand at making, shaping and baking baguettes using the finest French flour – an essential ingredient.

We’ll also make two more French favourites over the course of 3 hours (approximately) including a light lunch of soup and bread.

Book Now

A tailored bread class

A class tailored completely to your requirements. Perhaps you're thinking of buying a bread oven, or setting up in business or you'd like to really refine your skills. Spend 3 to 6 hours with me. Pricing from £120 for one or two people

Book now

Learn to bake bread 19 May, 6 June

Learn how to make bread with techniques and tips to fit bread making into your busy schedule.

Book now

Discover all the classes available including sweet doughs and pastry.

ON THE BLOG

Can a great chef can change your tastebuds?

As a supertaster, bitter foods seem even more bitter. Can I overcome my life long aversion to swede?

Read more

My "Bake Better Bread" series continues. This time it is French Flours types.

Discover all the Bake Better Bread topics.

Industrial loaf additive linked to obesity and diabetes.

Does your shop bought bread contain E280, E281, E282 or E283 ?

The latest additive drama involves propionate, a preservative used to prevent mould in commercial bread baking.

According to a study from Harvard University, propionate could trigger a "cascade of metabolic events" potentially leading to insulin resistance and weight gain. Though the study in humans was limited, the implication is that the acid, which is widely used across the food industry, could increase risk of Type 2 diabetes and obesity. Read more

I'm enjoying

My first globe artichoke from the vegetable patch. Enjoyed with lots of garlic butter of course!

The podcast I am enjoying the most at the moment, is not about food. It's called Without Fail. A very varied line of interviewees are featured. I suggest listening to: The Tragedy Expert, How to Fire People, Relentless: How one guy brought the internet to America's schools.

Thank you for taking the time to read the newsletter. Please could you pass it on to someone who'd like to read it too?

With Best Wishes
Danielle

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