When our founder Emily stopped into the Bread Alone bakery in New York, one bite of their seasonal ricotta toast stopped her in her tracks. The warm squash, creamy ricotta, and drizzle of honey were unforgettable — and the inspiration behind our own Winter Glow Ricotta Toast.

By 2026, all non-wholemeal flour in the UK will include folic acid. Learn why it’s happening, what the science says, and how it affects artisan baking.

Ever wondered if sourdough loaves and bagels need different storage tricks? They do! From room temperature tips to freezing and quick oven refreshes, here’s how to keep your bread tasting fresh and delicious, bite after bite.

Artificial intelligence is all around us, but it’s not just in tech and gadgets – it’s starting to influence the baking industry too. Can AI bring consistency to sourdough without losing its human touch?

Learn why including sourdough in your diet could make managing menopause a little easier — and tastier.

Sourdough fermentation does more than make your loaf tangy and chewy — research shows it can break down some gluten, making it easier on your stomach for those with gluten sensitivity. Curious to find out more?

Mould happens — and that’s perfectly natural. Unlike industrial loaves packed with preservatives like fermented wheat flour, fresh sourdough is alive, tasty, and naturally slower to mould. With a few clever storage tricks (including our freezer-ready sliced loaves), you can enjoy your sourdough for longer without fear.

Get ready to dive into Sourdough September with us! This month-long celebration honours genuine sourdough bread and the passionate bakers who craft it. Stay tuned to get the scoop on our exciting weekly activities and special events throughout this delicious month.