The Sourdough Scoop

This St. Lucia, we’re putting a playful twist on tradition with the St. Lucia Sandwich (GIB edition). A little bit of Swedish heritage, a lot of festive flavour, and the perfect way to celebrate light and family this weekend.

From soil to sourdough: discover Wildfarmed regenerative flour that nourishes the planet and your taste buds.

You can bake frozen bread directly in the oven, and it often turns out better than thawing first. The heat helps the loaf regain moisture, crispness, and that fresh-baked aroma. Here’s how to bring any frozen loaf back to life with a simple, reliable method.

If you’ve ever wondered whether sourdough is safe for babies or when little ones can start eating bread, you’re not alone. Parents ask me these questions all the time — so we’ve put together a simple, experience-based guide to help you introduce sourdough safely and confidently.

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?