Bread

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.