Good In Bread UK

Good In Bread UK Delivering freshly-baked artisan Sourdough loaves straight to doorsteps across England and Wales. Get your bread fix a

02/09/2026

I got a little too obsessed with sourdough…
So I started a company. 🍞

And what better time to tell you why than Sourdough September?

Sourdough September matters because it’s a chance to celebrate real bread; and to remind ourselves that bread doesn’t need to be complicated to be good.

At a time when so much of the bread we eat is made to be cheap, fast and convenient, sourdough is a little rebellion.

Flour. Water. Salt. A starter.
And time.

Time to ferment. Time to develop flavour. Time to build texture. Time to make something worth slowing down for.

For me, that belief started long before Good In Bread.

I grew up in Brittany, where good bread wasn’t a trend or a wellness choice. It was simply part of everyday life. A baguette with every meal. Butter on everything. Bread bought fresh, eaten fresh, and very much taken seriously.

Years later, after training in boulangerie at , I became completely obsessed with what makes really good bread different: proper fermentation, great flour, time, and absolutely no need to rush it.

That obsession eventually became Good In Bread.

So this September, we’re celebrating sourdough; not because bread needs a special month, but because good bread deserves a little more attention.

And hopefully, a lot more butter. 🧈

🍞 Happy Sourdough September!

30/08/2026

5 things growing up in Brittany taught me about food 🇫🇷

And yes, I’m teaching them all to my kids.

1. 🐟 The freshest food is the food of the day
Growing up by the coast, you went to the fish market to see what had just come in.
What’s fresh today is what’s for dinner.

2. 🧈 Salted butter goes with everything
Bread? Obviously.
Pastries? Of course.
Cooking? Always.
And if someone offers you unsalted butter… we need to talk.

3. 🦐 Catching your own snack makes it taste better
Mini shrimp, lançons (featured above!), whatever we could catch ourselves.
There’s something incredibly satisfying about catching your food and eating it five minutes later.

4. 🥞 A real crêpe starts with sarrasin
If we’re talking about a galette, it’s got to be sarrasin (buckwheat).
Crispy edges, savoury filling, folded up just right.
That’s a Breton crêpe.

5. 🥖 And there is ALWAYS bread
A baguette tradition on the table at every meal.
Not as an afterthought.
Not just for sandwiches.
Bread is part of the meal.

Maybe that’s what growing up in Brittany taught me most: good food doesn’t need to be complicated. It just needs to be fresh, local, seasonal… and shared ❤️

25/08/2026

What I eat in a day - if I’m craving something savoury on toast 🧂🍞

1️⃣ Creamy cheese (like gorgonzola) on the « heel » of my sourdough loaf. The heel, which most people throw out actually makes for the perfect« baguette-like » piece of bread, ideal for cheese and creamy spreads 💡Don’t waste it; save it for your next favourite cheese-on-bread moment ✨

2️⃣ Grated egg, avocado, chilli oil on sourdough toast. Protein packed and full of punch 🌶️

3️⃣ Dinner calls for a light spread with green peas, cottage cheese & crispy onions with a drizzle of olive oil 🫒🧅

23/08/2026

5 food habits I’m teaching my kids that might be considered old-fashioned ✨

☀️ 🥣 Eat breakfast sitting down
♻️ 🍲 Don’t waste good food: find another way to use it
🍞 🧈 Bread belongs at the table
🍋 🌿 Learn to appreciate bitter, sour and unfamiliar flavours
❤️ 🍽️ Food is meant to be enjoyed, not feared

Martha Stewart says sourdough deserves a place in your daily diet… and we couldn’t agree more 👀🍞From supporting your gut...
21/08/2026

Martha Stewart says sourdough deserves a place in your daily diet… and we couldn’t agree more 👀🍞

From supporting your gut and digestion to helping with nutrient absorption, blood sugar response and antioxidants, slow fermentation can make a big difference.

Turns out good bread just needs good ingredients; and a little more time. ⏰🍞

Inspired by Martha Stewart’s “What Eating Sourdough Every Day Does to Your Body”.

20/08/2026

Think you know how to slice sourdough? 🍞 You might be doing it wrong…

The secret to the perfect slice isn’t just the bread: it’s the knife, the thickness and even the way you slice it.

🔪 Start with the right knife. A good, sharp serrated bread knife gives you a clean cut without squashing the crumb.

📏 Then get the thickness right. For lighter breads, aim for around 13–15mm. Darker, denser, more fragrant breads? Go a little thinner to really let the flavour and texture shine.

🍞 And the ultimate hack? A bread slicer. If you’re serious about perfectly even slices, it makes all the difference.

Because even the best sourdough can be ruined by a bad slice.

So… how thick are you slicing yours? 👇

Summer tomatoes + sourdough = a match made in heaven 🍅🍞☀️With the help of Hannah , here are our favourite tomato + sourd...
18/08/2026

Summer tomatoes + sourdough = a match made in heaven 🍅🍞☀️

With the help of Hannah , here are our favourite tomato + sourdough pairings for the season:

1. Pan con tomate: rubbed garlic + ripe tomatoes on wholewheat sourdough toast
2. Pan con tomate, upgraded: the same, finished with generous Parmesan shavings 🧀
3. Tomato + soft cheese: sliced ripe tomatoes on an Everything Bagel with creamy soft cheese
4. Tomato + avocado: sliced tomatoes, avocado + burrata on Nordic rye toast 🥑
5. Heirloom tomato + cottage cheese: the sweetest tomatoes with creamy cottage cheese on seeded sourdough 🍅

Simple, seasonal and very much our kind of summer lunch.

Which one are you making first? 👇

16/08/2026

🥖 Breadiquette Rule #6

Thou shalt not throw away thy heel.

Even when thy loaf is a little stale, the heel has one thing going for it: texture.

That crisp, chewy, baguette-like crust makes the perfect vehicle for a generous piece of cheese.

So don’t bin it.

Toast it. Top it. Love it.

Respect the heel. 🧀🥖

13/08/2026

Peach & Burrata Toast 🍑🍞

This one is a juicy one, as it combines the creamy burrata with the sweetness of grilled peaches and the kick of hot and spicy honey, making for a luxurious velvety mouthful of summery goodness.

Ingredients

✓ 2 slices Sourdough bread
✓ 1 ripe yellow peach
✓ 1 burrata
✓ One handful of fresh thyme leaves
✓ 2 slices of Prosciutto, cut into rough small pieces (optional)
✓ 1 tbsp Olive oil for grilling
✓ 1 tsp Chilli flakes
✓ 1 tbsp Pure Honey
✓ 1/2 tsp Ground pepper

Method

Cut up the peach into thick wedges

Place a medium-sized pan onto low-to-medium heat

Add a tablespoon of olive oil, then add the slices of peach onto the pan, along with some fresh ground pepper. Grill for 1-2 minutes until slices are golden and slightly brown

Meanwhile, toast your slices of Sourdough

Layer the burrata on top of your sourdough slices

Follow this with the grilled peaches, distributing them evenly across both slices of bread

Sprinkle the prosciutto pieces all around, so that the burrata is covered by both peaches and prosciutto

Combine the chilli flakes and the honey in a small bowl and heat up in the microwave for 10-15 seconds

Drizzle the hot honey on top of the burrata and peaches

Then top it all off with fresh thyme leaves

Enjoy!

10/08/2026

🥖 Breadiquette Rule #5

Thou shalt not leave thy sourdough naked on the counter.

Wrap thy loaf in a linen bread bag, then place it in a bread bin.

This helps protect the crust, prevent the loaf from drying out too quickly, and keep it fresh without trapping too much moisture.

Because good bread deserves a proper home 🏡

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