Are you a lover of bread? From soft floury baps, to thin wholemeal wraps, sourdough, granary, wholemeal, pumpernickel the choice is deliciously endless.
Real bread week runs from 23rd February to 3rd March and celebrates real bread, made in local independent bakeries or by you in your own home.
Here in Crieff we are lucky to have Campbell’s Bakery, an independent family run bakers which bakes our daily bread by hand on the premises using prime ingredients and traditional techniques, a world away from the mass produced additive laden bread we find in our supermarkets. Perhaps their most popular bread is their award winning granary loaf which won ‘Best Bread in Scotland’ in The Scottish Baker of the Year 2017 awards. Ian Campbell is a 7th generation baker and is happy to share his knowledge and skills with baking fans through his bread making classes, details of which can be found here.
Tower Bakery, although larger than Campbell’s is still largely a Craft Bakery and still makes more than 200 products using traditional non-mechanical methods. Particularly popular is their Farl bread which is a soda bread – delicious with some tasty Scottish Cheddar.
Slightly further afield is Wild Hearth Bakery at Cultybraggan, Comrie, who bake their bread and pastries in wood fired ovens, they are particularly well known for their delicious sourdough. Bread and goodies from both Campbell’s and Wild Hearth can be bought directly from them or from The Crieff Food Co.
Making your own bread is great fun and something you can get the kids involved in too, don’t expect it to last long though as warm, freshly baked bread is pretty irresistible! There’s lots of different bread flours to chose from, you could maybe try one from Blair Atholl Mill. Blair Atholl is one of only 3 remaining working watermills in Scotland and produces stoneground wheat, oats, rye and spelt in the traditional manner.
Next time you buy some bread don’t reach for a bag of sliced white supermarket stodge, try some real bread and taste the difference.