Good In Bread

“Wait, Did You Say More Women Are Baking? Yes, Please!” Baking, especially bread making, has often been viewed as a male-dominated industry due to perceptions of physical labour, domestic responsibilities, and media representation that reinforce male dominance in the field. However, that perception and reality are changing: The Shift Towards Inclusivity: Increasing Female Ownership: Around 37% of independent bakeries in the UK are female-owned today, a significant increase from the early 2000s. Emerging Businesses: Women are opening bakeries like Good In Bread, Astrid, and Sourdough Sophia, often embracing feminine branding—think pink & sexy bread puns! 💖 Changing French Landscape: While France has lagged in female representation, culinary schools like Le Cordon Bleu report nearly 50% female enrolment in baking programs. Our founder experienced this shift first-hand: her class at Le Cordon Bleu London was all female, while the instructors were all men. It’s exciting to think these future bakers might one day be teaching courses themselves! Notable bakers such as Rachel Khoo and Dr. Vanessa Kimbell are leading the way, inspiring future generations. Let’s celebrate the growing presence of women in baking—after all, we knead more women in the industry and it’s time to rise to the occasion! #WomenInBaking #BakingIndustry #FemaleEntrepreneurs

What Inspired Our Latest Launch You might wonder if a baking video series is necessary—here's why we believe it is! 🗣️ Our founder, Emily Caron, noticed amateur bakers had countless questions during her in-person workshops. Covering the most common ones in videos makes sourdough baking accessible to everyone, even outside the classroom. 😊 Our bake-at-home range and kits received amazing feedback last year. It’s clear that people want more ways to bake at home, and we’re here to deliver. 👥 The idea for these tutorials came directly from consumer insights and community feedback. We’re creating content that people actually want and need. 🎥 We're excited to transform our approach with this new video series. Although we’re used to making reels, this was our first time filming with a professional script. It was both daunting and incredibly rewarding. Huge thanks to Digital Peaches, Dickie Jones, Dominique Eloise Alexander, and Emma Baggott for making this happen. Don’t get us wrong, we know we’re up against a lot of great content out there, but we believe our passion and expertise make our series stand out. Check out our new range of videos here: https://lnkd.in/eDzEvnxR Let the sourdough adventure begin! #LaunchStory #NewProductLaunch #CustomerDriven

🔹 Why Founders Should Never Stop Learning 🔹   Last week, our founder, Emily Caron, had the incredible opportunity to attend an event at Le Cordon Bleu London, where she delved into the art of adding flavour and complexity to bread recipes. It’s a reminder that in our fast-paced world, continuous learning is crucial for innovation and growth.   📱 In the world of social media, filled with stunning imagery of pastries—think rhubarb tarts, cinnamon rolls, and delectable cruffins—bread has often been sidelined as bland and beige. But as it turns out, the world of bread is anything but dull!   🌾 With an exciting variety of grains and cereals at our fingertips, we can craft breads that feature complex flavours and textures. By incorporating unusual or ancient grains into our dough or porridge mixtures, we can create vibrant black, yellow, and brown breads—each with their own unique taste profile. The possibilities are endless!   🍞 The bread category continues to evolve, blending ancient traditions with innovative methods. Chef Piotr Lesnianski's demonstration at Le Cordon Bleu highlighted the potential of porridge bread, which is not only incredibly tasty but also rich, filling, and long-lasting.   At our company, we strive to incorporate these learnings into our offerings. For example, our overnight oat bread and our new cinnamon and raisin bagels, developed collaboratively with our bakers at Sciascia Storey, reflect our commitment to innovation in bread-making. When it comes to flavour, we love to keep things fresh—because being ‘Good in Bread’ isn’t just a saying; it’s a lifestyle! 😉   👨🍳 A special thank you to Stephane Gliniewicz, who organised the event and was also Emily's teacher—your guidance has had a lasting impact! As founders, we must embrace lifelong learning to stay ahead of the curve and drive our businesses forward.   How do you ensure continuous learning and innovation in your own business? #FounderLife #ContinuousLearning #BusinessGrowth 

Bake the World a Better Place: Our New Baking Video Series! 🎥 At the heart of our mission is getting you to fall in ‘loaf’ with sourdough—whether that means enjoying our freshly baked loaves or learning to bake your own. We’re thrilled to introduce a brand-new series of baking videos designed to inspire home bakers everywhere. Introducing our baking video series: Ready, Set, Bake! 🍞 Here’s what our tutorials cover: 🌾 Making and feeding a sourdough starter 🥣 Creating a firm levain 🍞 Baking a classic white country loaf 🥯 Perfecting homemade bagels 🥖 Mastering the art of baguettes Ready to get started? Check out our new range of videos here: https://lnkd.in/eDzEvnxR and stay tuned for more about our journey to launch! #HomeBaking #LearnToBake #NewLaunch

Why Food Transparency Matters More Than Ever Riverford Organic Farmers and Sustain: The alliance for better food and farming are advocating for stricter regulations following a new campaign that exposed supermarkets for misleading customers with counterfeit farm brands, pushing Britain's family farms to the edge. This situation highlights the critical need for greater transparency within the food industry. Consumers are increasingly conscious about their food, wanting to know the origins and production methods behind what they eat. Nielsen data shows that the demand for transparency remains strong, even as shopping habits evolve. Unfortunately, supermarkets continue to mislead customers. We’re committed to being clear about our ingredients and nutritional content—no half-baked promises here! We proudly support the farm-to-fork movement, ensuring that every step of our process—from sourcing to baking—is as transparent as possible. This commitment aligns with our dedication to quality and honesty. We recognised a significant gap in the bakery industry regarding supply chain transparency. Supermarket brands often obscure ingredients on the back of their packaging and make misleading claims. Many large bakery chains also fail to empower their staff with the specialised knowledge that comes from true baking expertise. That’s why we provide in-depth blog articles, informative newsletters, and engaging content designed to educate and empower. Previously, we explored the differences between sourdough and "sourfaux", highlighting the need for transparent labelling in the bakery industry: https://lnkd.in/eiKpMRY6 The community we’ve built around our Sourdough mission focuses on spreading information and education, fostering trust with our customers (our "Circle of Crust"). Transparency is not just about showing what’s in our products; it’s about creating an informed community that values quality and integrity. How can businesses in the food industry improve transparency and build consumer trust? Share your thoughts below! #FoodTransparency #FarmToFork #SupplyChain #StopFarmwashing

Are We Underestimating the Nutritional Potential of Everyday Staples? More and more brands, like SURREAL, are proudly advertising how their products are high in protein. Interestingly, sourdough loaves from bakeries often contain a similar amount of protein per serving but bakers don't usually highlight this benefit. It’s time to change the conversation around bread and recognise its surprising nutritional value, and what better time to do so than during #SourdoughSeptember! 𝐅𝐞𝐫𝐦𝐞𝐧𝐭-𝐚𝐬𝐭𝐢𝐜 𝐁𝐞𝐧𝐞𝐟𝐢𝐭𝐬: The natural fermentation process in sourdough not only gives it that distinctive tang but also BOOSTS ITS PROTEIN CONTENT. The dough’s protein structures are broken down, making them more digestible and accessible. 𝐅𝐥𝐨𝐮𝐫 𝐏𝐨𝐰𝐞𝐫: Our sourdough is made with stone-ground flour, which preserves more nutrients, including protein. 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐏𝐞𝐫𝐤𝐬: Our bread packs up to 1̳2̳g̳ ̳o̳f̳ ̳p̳r̳o̳t̳e̳i̳n̳ ̳p̳e̳r̳ ̳1̳0̳0̳g̳ (about 2 slices). That’s roughly a quarter of the recommended daily intake for an average woman! This protein isn't artificially added but comes directly from the flour and fermentation process. 𝐖𝐡𝐲 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐌𝐚𝐭𝐭𝐞𝐫𝐬: Protein is essential for muscle repair, immune function, and overall health, making it a vital part of a balanced diet. 𝐀 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐮𝐬 𝐂𝐡𝐨𝐢𝐜𝐞 𝐟𝐨𝐫 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐃𝐢𝐞𝐭𝐬: If you’re on a plant-based or vegan diet, finding sustainable and nutritious protein sources can be a challenge. Sourdough offers a delicious and eco-friendly way to boost your protein intake. If you want even more protein, try spreading it with nut butters from Verenas Kitchen, or hummus from ChicP | B Corp™, or topped with some Bold Bean Co baked beans! 𝐄𝐱𝐩𝐚𝐧𝐝𝐢𝐧𝐠 𝐎𝐮𝐫 𝐅𝐨𝐨𝐝 𝐇𝐨𝐫𝐢𝐳𝐨𝐧𝐬: Bread, often seen merely as a carbohydrate source, exemplifies how our perceptions can limit our understanding of its benefits. Similarly, beans and pulses, once considered just side dishes to accompany the main protein source of fish or meat, are now prominently featured as main dishes thanks to Amelia Christie-Miller's innovations. By recognising the broader potential of our everyday foods, we can challenge preconceived notions and make more informed choices that benefit our health and well-being. Let's broaden our perspectives and embrace the nutritional potential of all our dietary staples. #HighInProtein #FoodPerceptions #PlantBasedDiets

Did you know that in the UK, there’s no legal definition for sourdough? That means many loaves labelled as sourdough are actually "sourfaux"—breads that aren’t the real deal but are marketed as if they are 😤 So, what’s a legal definition? It’s a precise term set by law. Last year, The Association of Bakery Ingredient Manufacturers introduced a Sourdough Code of Practice to help bakers and consumers spot the difference. While this is a positive step in the right direction, it’s not without its flaws. The code lacks legal enforcement, and it doesn’t explicitly ban the use of commercial yeast or additives. This Sourdough September, we’re on a mission to clear up the confusion. Our goal is to help you distinguish between genuine sourdough and those sneaky "sourfaux" impostors. Dive into our slideshow below to discover what truly makes sourdough stand out 🕵🏼♀️ Have you ever been duped by a loaf that claimed to be sourdough? Share your experiences and thoughts in the comments—we’d love to hear from you! #SourdoughSeptember #FoodTransparency #TrueSourdough #SayNoToSourfaux

What does September mean to you? Is it a time for fresh starts, back-to-school routines, or the start of autumn? For us, September is all about celebrating Sourdough September! 🍂🍞 Sourdough September is The Real Bread Campaign's annual celebration of genuine sourdough bread and the passionate bakers who make it. Launched in 2013, this month-long event is dedicated to helping everyone discover why life’s sweeter with real sourdough. Our mission this September is to encourage people to: 🍞 BAKE genuine sourdough bread at home with our baking kits and ready-made sourdough starters. 🍞 BUY genuine sourdough bread from independent bakeries and start-ups. Remember, it’s not just physical bakeries, but also online bakeries like ours that sell the real deal. 🍞 DISCOVER the differences between sourdough and 'sourfaux'—fake sourdough that isn't the real deal. 🍞 JOIN Chris Young in boosting the The Real Bread Campaign, part of Sustain: The alliance for better food and farming. Throughout the year, the Campaign promotes Real Bread broadly, but September focuses specifically on sourdough. Follow us on Instagram for a month-long sourdough celebration and join us in making this September both impactful and flavourful! 🥖 We’d love to hear from you—what’s your favourite way to enjoy sourdough? Share your thoughts and recipes in the comments! #SourdoughSeptember #RealBreadCampaign #SourdoughBread

What do food and fashion have in common? More than you might think—both are powerful ways to express our identity and values, and both are rising to the challenge of sustainability. Consider this: in the UK, about 9.5 million tonnes of food go to waste each year, with bread alone accounting for 1.3 million tonnes. Meanwhile, the fashion industry churns out around 92 million tonnes of textile waste annually. These figures highlight the urgent need to rethink our practices. But it’s not just about cutting waste; it’s about making choices that reflect who we are. Labels like ‘vegetarian’ and ‘vegan’ aren’t just dietary choices—they’re statements of our values. The same goes for our fashion choices, which speak volumes about us. Both a carefully chosen outfit and a well-crafted loaf of sourdough serve as expressions of personal taste and a commitment to the planet. That’s why we’ve collaborated with brands like Boden, Flabelus, and Emilia Wickstead. They understand the importance of using high-quality, eco-friendly materials to create products that last, offering a more sustainable alternative to fast fashion. Our approach to baking aligns with this mindset. We bake to order using sustainably sourced ingredients like organic and regenerative flour, reducing waste and reflecting our values. Working with forward-thinking fashion brands has not only shaped our brand but also how we connect with our community. We’re excited to continue exploring partnerships that reflect our shared values of quality, sustainability, and identity. So what do you think? Is it more important to collaborate with people who share your industry or your values? 🤔 #CollaborateForChange #SustainableBaking #SlowFashion

Why Personalisation Is Key to Our Brand's Growth 🌟   In a world where every consumer seeks unique experiences, hyper-personalisation has become essential. Just as skilled bakers tailor each loaf to perfection with original scoring designs or stencilled logos, we’re transforming the way our customers experience bread. 🍞   Our mission? To turn you into a bread enthusiast! We offer a wide variety of breads and bagels, each designed to cater to diverse tastes and preferences. Beyond just variety, we also focus on how you enjoy your bread. Our packaging solutions—like freezer bags and linen bags—keep your bread fresher for longer, reducing waste and fitting seamlessly into your busy lifestyle.   While some companies stick to a one-size-fits-all approach, we prioritise a premium, customer-centric model. With us, you can choose your slice thickness—something that other online bread companies, bakeries, and supermarkets don’t offer! 🍞✨ We’re dedicated to exceptional customer service and use customer feedback to continuously refine our offerings.   Choose your delivery date—we deliver 5 out of 7 days—and opt for letterbox delivery if you’re not home, just like Bloom & Wild. 📦💐   In this world of options, we’re committed to ensuring that every customer feels valued and understood.   Let’s keep the conversation going—how are you personalising your brand? #Personalisation #BrandGrowth #CustomerFirst