Well-Being for All!
The Conquest of Bread is a Hull microbakery that takes its name from the 1892 book by the Russian Anarcho-Communist Pyotr Kropotkin and is inspired by his demand for ‘Well-Being for all!’.
The Conquest of Bread produces high quality, nutritious, hand-made bread for the local community. A loaf of real bread costs more than a standard supermarket loaf, but it is considerably more filling, more nutritious, has no artificial additives or preservatives, is long-lasting, freezes well and is all-round excellent food made with care, patience and love! Sourdough is very different to ordinary shop-bought bread. Sourdough bread does not use added yeast, but is naturally leavened with a cultured ‘starter’ made and fed with organic wholewheat bread flour and filtered water, developing its own wild yeasts. The starter is added to organic flour, sea salt and filtered water to make a basic loaf. All loaves are produced slowly, fermenting for 18-24 hours before baking. The long ferment time builds a distinctive flavour to the bread, and many people find slow-fermented bread easier to digest. The high-quality ingredients mean that it is real food that will nourish and sustain.
Right now, the Conquest of Bread is just me, Catherine, baking bread in my family kitchen. As a one-woman show, I currently bake only on Tuesdays and Fridays, for collection from Spring Bank West. I generally bake a Large White Loaf and a 'Country' Loaf (a mixture of white, wholemeal and dark rye flours) on each bake day, plus one or two ‘specials’.
I make bread available to people in need every bake day via my Solidarity Loaves - this is essentially a 'pay it forward' scheme, by which you can purchase a loaf for me to make and donate, though I make bread available to the food bank and to individuals in need whether or not it is paid for. I am making regular donations to my local food bank, and am always happy to discuss swaps, half loaves, or anything else that keeps it possible for everyone to have access to good quality bread!
My children call my bread ‘Vullers’ Legendary Sourdough’ – have a try and see if you agree!
