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

01/06/2026

Bagels are everywhere right now. From brunch menus to social feeds, the UK has fallen back in love with that perfect bite and chew.

But here’s the thing: traditional bagels can feel pretty heavy.

That’s why we make ours differently.

Our sourdough bagels still deliver the chewy texture and satisfying bite you expect from a proper bagel, but the slow fermentation process makes them gentler on your gut and easier to enjoy.

All the flavour. All the chew. A little more gut-friendly.

Have you noticed the bagel boom too? 🥯👇

31/05/2026

Running a business as a mum of 3 (during half term!) sometimes feels less like being a CEO and more like being the ringmaster of a travelling circus. 🎪

One minute you’re balancing the cash flow.
The next you’re juggling customer requests, supplier deadlines and partner demands.
And just when you think you’ve earned a five-minute break, someone remembers they need a packed lunch for tomorrow. 🙃

Building a business and raising a family means there’s rarely a quiet moment. The plates keep spinning, the surprises keep coming, and somehow you find a way to keep the show on the road.

To all the parents growing businesses while growing humans: I see you.

The grind continues. The show must go on. ❤️

26/05/2026

The flavour-maker your summer salads have been missing 👀✨

Golden sourdough croutons with garlic, chilli, rosemary & sesame; crunchy, crispy, dangerously snackable. Left them to cool for 5 minutes and somehow they disappeared before dinner 😂

Ingredients:

2 slices of stale Sourdough bread
Swig of Mas Amadeo Olive oil
Chunk salted butter
1 clove garlic, peeled and chopped into small pieces
1 bunch rosemary, chopped into small pieces
1 tsp roasted sesame seeds
1 pinch chilli flakes
Instructions:

Chop Sourdough slices into chunks. Size is entirely up to you! I like them chunky.
Heat skillet over medium heat
Throw in your butter & olive oil
Pan-fry the garlic, rosemary and chilli flakes together until brown
Add in bread chunks and pan-fry until brown and crispy for about 3-4 minutes
At the last minute so they don’t burn, throw in your roasted sesame seeds and continue to pan-fry for about 30 seconds

25/05/2026

People happily spend £4-5 on coffee…(no shade on coffee lovers - we love coffee too ☕️)

Yet they’re surprised when handcrafted sourdough costs more than supermarket bread.

But real sourdough takes 2-3 days to make using organic flour, natural fermentation, and skilled labour.

It’s not expensive because bread changed.

It feels expensive because industrial bread made us think bread should be cheap.

24/05/2026

For years, I genuinely believed bread was the enemy.

So I became that person ordering salads while avoiding carbs at all costs 🥲

Which makes it slightly ironic that I ended up starting a bread company.

But what I’ve learned is: not all bread is created equal.

The problem was never bread itself, it was the ultra-processed stuff pretending to be bread.

Then I discovered real sourdough. Slow fermentation, simple ingredients, proper craftsmanship… and suddenly bread didn’t leave me feeling sluggish or guilty anymore.

Now I still love my salads.
I just also love a thick slice of sourdough with them.

So yes, this is how a salad person starts a bread company 🍞🥗

21/05/2026

Cold butter tears your toast apart.

Perfect butter should sit around 18–20°C: soft enough to spread, firm enough to hold shape.

Here are 3 fast ways to get there:

1. Butter bell
Keeps butter naturally soft and spreadable at room temperature.

2. Cut it into cubes
Smaller pieces warm up much faster than a full block.

3. Slice it thin
Thin slices soften almost instantly and melt perfectly into hot sourdough.

Good toast is all about timing.

Follow for more tips on how to make the most out of your life with bread 🍞💛

20/05/2026

That slash isn’t just for looks 👀

Scoring sourdough controls how the loaf expands in the oven, guiding the rise, creating that signature ear, and helping open up the crumb inside. Without it? Your loaf bursts wherever it wants.

Watch the magic happen ✨
Crisp crust. Open crumb. Pure sourdough heaven.

Not all bread hits your blood sugar the same 🍞Traditional sourdough goes through a long fermentation process that helps ...
18/05/2026

Not all bread hits your blood sugar the same 🍞

Traditional sourdough goes through a long fermentation process that helps break down starches and slows glucose release into the bloodstream; which is why it’s naturally lower GI than most conventional bread.

And there’s an even better hack: freezing and toasting sourdough increases resistant starch, which can further reduce blood sugar impact.

Want steadier energy for longer? Pair your toast with savoury toppings rich in protein, fat and fibre like eggs, avocado or hummus 🥑🥚

Better bread science = happier blood sugar.

17/05/2026

French vs British bread culture 🥖🇫🇷🇬🇧

One of the first things I notice in any culture is its relationship to bread🥖

The UK has a very different bread game to France. Still learning it, still loving it 🇬🇧🇫🇷

1. Daily boulangerie run vs supermarket loaf

2. Bread with the meal vs bread as the meal

3. Butter & jam vs beans & toasties

4. Torn by hand vs sliced neatly

5. A hero on the cheese board versus a side note on the Full English

Neither better, just different 💛🍞

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