Bread

Loafing around: nine bread trends

Loafing around: nine bread trends

By Georgia Bronte

From next level Indian breads and burger buns made from croissant dough to clever use of leftovers, Restaurant brings you the key bread (and butter) trends of 2018.

Chef masterclass: Francisco Migoya's sourdough

Chef masterclass: Francisco Migoya's sourdough

By Bill Knott

The Cooking Lab head chef and author of Modernist Bread - sister publication to Nathan Myhrvold’s Modernist Cuisine - shares his recipe for the most ancient form of leavened bread.

Branded artisan bakery sector rolls out

On a roll: the rise of the artisan bakery sector

By Restaurant magazine

"Everybody loves bread.” So says Alastair Gordon, UK operations director at Ole & Steen Danish Bakery, which landed on these shores with its first London site at the end of 2016. 

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