We managed to gather loads of press while campaigning on Crowdfunder. We even managed to meet Hugh and visit the offices in Newquay, where all the hard work happens.
You can read all about our campaign on North Leeds Life: http://www.northleedslifegroup.com/2012/11/16/a-community-bakery-for-leeds/
We also managed to appear in The Yorkshire Post, which was fab. http://www.yorkshirepost.co.uk/news/features/the-return-of-flour-power-how-great-british-bread-is-on-the-rise-once-more-1-5130117
And finally our project was also mentioned in the Co-operative News. http://www.thenews.coop/article/bread-co-operative-needs-help-raising-%C2%A38000
We’re a small group of bakers planning to set up a Co-operative Bakery in Leeds.
We aim to:
1. Produce real bread in a socially and environmentally responsible way.
2. Make our bread available to a wide range of people.
3. Offer food-based workshops which empower people to develop their skills and improve their health.
We need your help to buy a bread oven and get our bakery up and running!
£8000 will help us to buy a good quality and reliable 5 deck (15 tray) oven.
Get yourself some great gifts in return for a pledge.
Bread subscriptions will cost more once we are set up! This is a great opportunity to get yourself a subscription, or even buy one for someone else's birthday (or an early Christmas present?!).
We will be able to cater for wheat free and gluten free needs!
How will you get the bread?
We are going to drop the bread near you (depending on where you live and how many others want bread near you). If you prefer, you can pick it up from the bakery.
Initially it's going to be delivered affordably (for us). Then when we are established, sustainably. In the last bakery that was run by two of our members all deliveries were made by bike courier and this is our preferred method.
We have identified a few drop-off points already including community spaces and other cooperatives: Oblong and All Hallows Church, a church in Chapel Allerton, Lilac, a housing coop in Chapeltown and others. This will all be firmed up over the next few months once we know we are go!
For more information about our bakery please email us:
More photos and videos coming soon!
The aims of our co-operative bakery are:
To increase consumption, availability and knowledge of real bread by:
Producing real bread in a socially and environmentally responsible way.
Making our bread available to a wide range of people.
Creating a ‘food hub’ where a range of small food businesses can realise their own visions while collaborating and supporting each other.
Offering food-based workshops and classes which empower people to develop their skills and improve their health.
We also aim to provide an ethical and enjoyable livelihood and workplace to our employees.
We want to sell our products directly to customers, through a system of subscriptions delivered to local collection points and through farmers markets. We also want to involve our customers in the process and experience of bread baking by raising funds together, being transparent about our finances, and inviting them to events and classes. And if you're really keen, you can drop by after a bake and collect from the bakery yourself.
The three founder members of the co-operative and current Board of Directors are Simon Garrod (Zig), Phil Dacey and Ian Fitzpatrick.
Zig has been working with food or many years having worked in four different bakeries. All of them used organic flour and made bread using only sourdough fermentation. He has studied food as an aspect of health completing a diploma in Nutrition and a BSc in Herbal Medicine. He traveled for many years and spent some time staying and working on farms and communities that were experimenting with organic, bio-dynamic and permaculture growing techniques. He has worked in practice for many years advising patients on diet, health and prescribing herbal medicines. Alongside setting up a community bakery he can currently be found picking hawthorn, bilberries and elderberries to make winter tonic tinctures.
Phil’s interest in food began with a concern for the provenance of the things he bought and ate including concerns about industrial food production methods stripping nutrition and flavour from food in exchange for cheap production costs and high production volumes. A happy consequence of this desire to make and eat properly produced food was his realisation that food made this way just tastes better. After gaining a degree in English and Philosophy and subsequently retraining as an arboricultural surveyor, he fell into baking during a period of little work. His friend was looking for a baker to help with a new bakery project so he started working there for free and taught himself on-the-job. After a month or so he became the sole baker and, after a little over a year there managed to create a profit making bakery that supplied real, slow fermented, high quality bread to bars, restaurants and customers across Leeds. After working as a baker for this time he feels he has found a career that will be satisfying for many years to come.
Ian was born in Italy and grew up surrounded by food-obsessed Italians! It was a visit to a farm with a bakery in Tuscany that got him interested in the idea of starting one up himself. Back in the UK, he worked as a baker for 4 months at the highly successful E5 Bakehouse in Hackney, continuing to experiment with unusual grains and flours from home. He recently participated in a Wheat Free Bread baking course at the School of Artisan Food and is particularly keen to produce atypical slow fermented breads. He is currently a trainee with the Yorkshire Wildlife Trust, working with children in schools on food growing projects. He hopes to use his practical and teaching experiences in the bakery by hosting classes and inspiring the future generation of bakers.
Society Name: Leeds Community Bakery
Trading Name: Leeds Bread Coop
Legal Status: Industrial and Provident Society
Registration number: 31832 R
Registered Address: 13 Wharfdale Grove, Leeds LS7 2LQ
Secretary: Simon (Zig) Garrod
Telephone number: 077919 76357