Do you work in, run or own a Real Bread (micro)bakery? If you do, or are thinking of doing one of these things, then this free webinar is for you!
You’ll have the chance to hear from Black owners of Real Bread businesses. The event will also include a Q&A session and an opportunity for members of the online audience to share their own knowledge and experience of setting up, running or working in a Real Bread (micro)bakery. Issues to be explored include barriers to, and opportunities for, becoming a business owner
We will also consider what the Real Bread Campaign (and wider Real Bread movement) can do to help more Black people feel welcome in our networks, and empowerment of those who want to be more active, visible and vocal within and beyond the movement.
The event is run by the Real Bread Campaign in association with Sustain’s good food jobs site, Roots to Work.
· Zakiya Andrews and Nzinga Foster-Brown, Blackbirds’ Micro Bakery, Handsworth, West Midlands.
· Leo Maxlhaieie, Leo The Baker, Sevenoaks, Kent.
· Jackie Mckinson, Aries Bakehouse, London.
The event will be hosted by Real Bread Campaign ambassadors Aba Edwards-Edun and Marcia Harris.
People of every colour and ethnic heritage around the world make and enjoy eating Real Bread.
Why is this diversity not as well reflected as it should be in the Real Bread Campaign’s supporter network and the UK’s wider Real Bread movement? What opportunities are there for more Black people to start and run Real Bread businesses and what extra challenges do they face?
Questions to consider could include:
· Is there a perception that all Real Bread comes from a White / European baking tradition? If so, what more can the Campaign do to raise awareness that its universally-inclusive definition encompasses additive-free bread of every baking heritage? How do we help people know and say: “my bread is Real Bread”?
· What more can the Real Bread Campaign (and people / organisations / businesses in the wider Real Bread movement) do to welcome, and be better allies to, Black people?
· What can the Campaign (and wider movement) do to help more Black people involved in the rise of Real Bread get the recognition they deserve?
· What extra obstacles do Black people face when starting their own Real Bread bakery/microbakery, or from rising in seniority as a bakery worker to management/ownership levels of power and pay?
· What support is available specifically to Black people wanting to start their own (micro)bakery businesses?
Zakiya Andrews and Nzinga Foster-Brown
The sisters’ bakery career began with making celebration cakes, before going on to run a café in Birmingham. They served bread bought from a local bakery but trying bread from bakeries further afield gave them a taste for making their own. Their desire not only to create delicious, nutritious food but also to run a business with a positive social impact led to them setting up Blackbirds’ Micro Bakery and Four and Twenty Blackbirds CIC. (NB Zak is unable to join us for this webinar)
Locked down in January 2021, Leo started sharing his Mozambican-inspired Real Bread with his neighbours in Sevenoaks, Kent. News (and the aroma) travelled fast and Leo The Baker quickly became inundated with requests and orders. After 9 months, Leo quit his day job to run his microbakery fulltime. In early 2022, Leo successfully crowdfunded equipment for his new commercial bakehouse to scale up production of baguettes, sourdough loaves, cinnamon buns and more.
Founder and head baker of Aries Bakehouse at the heart of her local community in Brixton. Jackie started a cake making business from home in around 2001, at first supplying events before setting up a market school. In 2015, she moved her microbakery to a converted garage before relocating to a retail park. In 2019, Jackie moved back to where she had grown up, opening the bakery on the street where her mum ran a sweetshop in the 1980s. Using and selling many ingredients from local and other small producers, the bakery’s range includes sourdough breads, challah on a Friday, and jerk chicken sausage rolls.
While she always loved baking bread, it was during lockdown that Aba really developed a passion for sourdough. A self-taught hobbyist baker, Aba enjoys learning more about Real Bread from different cultures around the world. When she’s not baking, Aba is a lawyer in the City of London.
A former professional baker who specialises in natural leavens, Marcia now teaches children about baking, food growing and cooking as part of pastoral care at a primary school in Islington. She is also a chef tutor, teaching sustainable food practice for the National Food Service London’s, Community Cooks program, and runs her own community-based bread making workshops.
Editor: Kiran Grewal email@example.com