LIVINGLIVING
DAILY BREAD
Bread Angels winning awards
W
e diabetics need
to be careful
about bread
when it comes
to carb-counting.
With supermarket bread, it's easy to
see what a slice of bread is in terms of
carbohydrate. But homemade bread can
be a little trickier. It's also much more likely
to be a little more delicious, and probably
better for you.
Jane Mason started up Virtuous
Bread, a network of very talented homebakers, in 2011, and now some of
her graduates are winning some very
FOOD
REPORT
prestigious awards indeed and some are
even running their own businesses as a
result of graduating from her course.
Mason says, "Our big idea when
we set up Virtuous Bread was to train
people how to set up microbakeries.
The course, which teaches the basics of
bread making, from ingredients to baking,
includes further information on selling,
marketing, logistics, and administration. It
was was our way to help people realise
their dream of baking and owning their
own business. Many of the people who
have taken the course had never baked a
single loaf of bread."
Seven years since beginning Bread
Angels, those who have taken the course
have won a total of 18 awards at the
World Bread Awards (held November
2017). Fifteen of which were in the
'Professional' category.
Bread Angels bake bread from their
home in microbakeries. And the bread that
is made there is as good as if not better
than that baked in 'proper' bakeries. Says
Mason, "This is a wonderful achievement
and one of which we are justifiably proud."
Virtuous Bread offers gift vouchers
for bread baking classes for - as they
say -- anyone who prefers experiences