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Simon Thomas, Staff of Life, Kendal

All hands on bread


Some may think the word artisan is over-used, but to us it’s the fundamental principle behind the fantastic food that comes out of Cumbria – it’s made by people, by hands. Nowhere is this more true than at our artisan bakeries. We’ve met some of our great bakers to find out what they think constitutes real bread and why.


hen I first moved over here from Sweden some ten years ago, I was a bit bemused by the breads

I could buy in the supermarket. Us northern and eastern Europeans like our ryes, and if you’ve ever tried a industrially produced Bri- tish loaf of rye, you will know why I hesitated. Then I met Andrew Whitley, founder of the Village Bakery and co-founder of the Real Bread Campaign. He had worked for the

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