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By Cecilia Campbell

BBC in Russia, and the resulting ryes produ- ced in Melmerby were fantastic. Since then I have had many amazing rye- breads baked by some of the real bakers of Cumbria. Simon Thomas at Staff of Life in Kendal makes a whole rye: ”It’s like a Scan- dinavian loaf and made from sourdough. You can slice it very thinly and smoked salmon sandwiches are perfect on it – so much nicer than on white bread.”

Issue 1 • April 2010

It’s all about the ingredients

Another baker who is really into his rye, thanks in part to childhood trips to visit his uncle in Bavaria, is Patrick Moore, who runs More?Artisan Bakery in Staveley. Patrick’s bakery is one of the bigger artisan bakeries in Cumbria – by summer there will be eight skilled craftspeople producing bread (and pastry) to traditional methods. ”We have ma- jor supermarkets selling what they call bread at ridiculously low prices, but calling it bread is doing a disservice to people who make what I call real bread,” says Patrick. ”Bread

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