Bread Week

Saturday 23 May – Sunday 31 May

What is the past, present and future of our bread? Follow the cycle a loaf takes as it’s grown, milled, proved, baked and eaten at the museum!

Celebrate delicious bread this May half-term at the Food Museum. In collaboration with the Real Bread Campaign, we’ll celebrate the variety of ‘real bread’ from sourdough to the farmhouse loaf. Learn more about the Real Bread Campaign and what you can do to put great bread on the menu.

Activities

Real Bread Ambassadors Demo and Discussion

Saturday 23 May, 11.00 – 13.00

Fourth-generation, Italian baker and teacher Giovanni Di Sarno will demonstrate and discuss a selection of key techniques needed to make Real Bread. From flour selection and use of leavening agents to gluten development, proving and baking – Gio will pass on the knowledge he has and learnt in discussion with the audience.

Mill and Make Flat Breads 

Tues, Weds, Thurs, Fri over half term, 14.00

Discover an amazing array of grains to mill into flour and make into flat breads, then bake these in our wood-fired oven. Enjoy with a selection of homemade pestos, flavoured oils and spice blends.

Bookings will open soon!

The Watermill Lunch: A Breaducation – David Wright & Ben Mackinnon

Sunday 31 May, 12pm–3pm

What is real bread?

During this lunch hour talk, David Wright, baker and author of Breaking Bread, and Ben Mackinnon, farmer and founder of pioneering bakery-cafe, E5 Bakehouse, will examine the full story of bread, its history and evolution.

The talk will be followed by a bread-themed lunch. This event is part of the Food Museum’s Bread Week and The Real Bread Campaign.

£30 – Watermill Lunch