Knead to Know...more Microbakery Handbook

Published by The Real Bread Campaign, Knead to Know is the introductory guide to success in baking Real Bread for your local community.

At around twice the length of the original book, the new edition is even more packed with information and advice for startup bakery entrepreneurs on:

• business models and planning
• legislation
• money matters
• insurance
• equipment
• ingredients
• marketing
• media relations

...and more. Sandwiched between these wholesome slices are tasty titbits from genuine artisan loafmongers who run successful Real Bread bakeries of all types and sizes.

Who's the book for?

• Microbakers
• New and exisisting small, independent high street bakers
• Community Supported Bakers
• Social entrepreneurs

Whether starting a microbakery from your own kitchen, teaming up with neighbours to establish a Community Supported Bakery, or taking the next steps as your high street’s baker, this is the unique business guide is for you. The book includes notes for bakers expanding their businesses, from moving to larger premises to taking on staff members. 

While mainly aimed at microbakers in the UK, the new edition includes sippets of advice specifically for readers in Australia, Canada, Ireland, New Zealand and the USA, where the original edition was also devoured.

What people have said

“Do you want to turn your baking hobby into a microbusiness? Because if you do, you should get this book." Dame Prue Leith, author, cook and TV presenter.

“This is a remarkable book. Not only because knowhow springs from every page and transforms into practical wisdom before our eyes, but because it has been fermented by the desire to do good.” Bread Matters, Real Bread Campaign and Scotland the Bread co-founder, Andrew Whitley

About the original edition

“There are lots of books with bread recipes in them, but only one with a bakehouse recipe.” Alex Lister, Rise Artisan Bakehouse, Durham

“The most practical book for anyone thinking of starting a bakery enterprise.” Emma Parkin, Emma’s Bread, Exeter

“Used the first issue of this great book when we started up our cooperative bakery. It was our bible. Highly recommend!!” Sue Bailey, The Forest Bakehouse, Longhope, Gloucestershire

"Your book is brilliant!" Lucas Hollweg, Sunday Times food writer

"Starting a community bakery? This new book is indispensable kit." Joanna Blythman, investigative food journalist and writer

"Whether you fancy joining neighbours to set up a Community Supported Bakery, or want to establish your own high street artisan bakery, this book tells you what to do. As well as basic recipes, it contains wholesome advice on everything from equipment, to techniques and money matters." Clare Hargreaves, BBC Good Food Magazine 'good reads' (June 2011)

"This handbook has been written to help anyone who wants to set up a community bakery in their home, or indeed small commercial bakers who want to stop using additives and switch to making real bread." Charles Campion, London Evening Standard

"The book looks great!" Vicki Hird, Friends of The Earth