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

01/10/2026

$60 for a loaf of sourdough. 👀

I’ve had so many messages asking what I think, so here’s my take.

I’m not against expensive bread. I’m not against experimentation. And I’m certainly not against getting people talking about bread; anything that makes people care more about good bread is a win in my book.

But it did make me stop and think about what we’re actually trying to build.

For me, sourdough has always been about simplicity: flour, water, salt and time. Taking those simple ingredients and making something so good that people genuinely want it in their lives.

Not just once because it’s unusual.

But every week because they love it.

Because there’s a difference between creating a moment and creating a product with longevity.

And I think the really interesting question for any food business is:

Are we creating something people want to talk about, or something they want to come back for?

I know which one I’m building. 🍞

29/09/2026

Why don’t we make pastries?

Don’t get us wrong; we love pastries 🥐. They’re the decadent sibling of our bread, and we think they make a very good pairing.

But we’re bread enthusiasts.

We’ve always believed in the power of great bread on the kitchen table, every day, for real, nourishing meals.

And we’re not pastry connoisseurs. We’d rather let people who’ve dedicated their lives to mastering that craft do it brilliantly.

And finally, we don’t make things just because they look good on Instagram.

We make what we truly believe in.

And for us, that’s bread 🍞💫💛

27/09/2026

STALE SOURDOUGH? DON’T THROW IT AWAY. 🥖✨

Turn that leftover loaf into the crunchiest, most delicious sourdough bread crisps. They’re brilliant on a cheeseboard, alongside dips, or simply eaten straight from the tin when you need a little afternoon pick-me-up.

I especially love using a brown sourdough for these; the deeper flavour and slightly denser crumb make SUCH good crisps.

SOURDOUGH BREAD CRISPS

🍞 ¼ loaf leftover sourdough
🫒 Olive oil
🧂 Sea salt

Method:

1. Preheat your oven to 165°C.
2. Slice ¼ of a loaf into thin slices; as thin as you can get them.
3. Lay the slices flat on a baking tray in a single layer.
4. Drizzle generously with olive oil and sprinkle with sea salt.
5. Bake for 15-18 minutes, or until golden, crisp and crunchy. 15 minutes if the slices are thin.
6. Leave to cool completely, then store in an airtight container.

They keep for ages in the pantry (although ours rarely make it that far).

A very delicious way to give a stale loaf a second life, and an easy little trick to pull out when you have guests coming over. 🧀🥖

23/09/2026

Okay, this felt a little surreal…😱

Because after years of sharing our bread and bagels exclusively through our website, I went to see them on a real retail shelf for the very first time.

At our newest retail partner.

And I have to say, tucked away on this gorgeous little side street just off Portobello Road in Notting Hill, it feels like the perfect first home for our bakes.

Our first little step into retail.

Come and see them for yourselves. 🥹🍞

21/09/2026

Nothing ruins a perfect slice of sourdough quite like cold, unspreadable butter. 🧈🍞

You’ve got the crust, the chew, the gorgeous tang… and then a rock-hard slab of butter ripping holes in your bread. Rude.

Here are 5 ways to get your butter perfectly spreadable 👇

🧈 1. Room temperature: Take it out 10–15 mins before toast. Cut into smaller pieces if you’re in a rush.
🧈 2. Microwave: 5–10 seconds on low power. Keep an eye on it unless you fancy butter soup.
🧈 3. Hot glass trick: Warm a glass with hot water, empty it, and place it over your butter for a couple of minutes.
🧈 4. Butter bell: Keep your butter soft and ready to spread (without refrigeration).
🧈 5. Cheese grater hack: Grate cold butter straight onto your toast. It softens instantly and spreads like a dream.

And when it comes to the butter itself? Lightly salted, always. 🧂 It brings out the tangy, complex flavours of a great sourdough without stealing the show.
Because good bread deserves good butter. And good butter deserves to be spread properly.

17/09/2026

Bread is a sensory experience. 🍞

The golden crust you see. The crackle you hear. The aroma that fills the kitchen. The texture beneath your fingers. And finally, the flavour that makes you go back for another bite.

Five senses. One loaf. And a reminder that good food deserves to be enjoyed slowly.

What’s your favourite part of a freshly baked loaf? 👀

14/09/2026

3 lessons I want to pass on to my kids as a food entrepreneur 🚀🍞❤️‍🔥

🥖 Care about what you make.
If you don’t believe in the product, why should anyone else?

💪 Don’t be afraid to start small.
Big things are built one loaf, one customer and one mistake at a time.

❤️ Success isn’t just about money.
It’s about building something you’re proud of; and creating a life you actually want to live.

11/09/2026

We’re now on ! 🥖🚲

If you’re local to our bakery, you can now get your Good In Bread favourites delivered straight to your door.

Give us a try, and if you love it, we’d really appreciate a quick review on Deliveroo. Your feedback helps more local bread lovers discover us!

Order now and let us know what you think. 💛

10/09/2026

🥖 Breadiquette Rule #7

Thou shalt not simply dip thy sourdough into thy tea or coffee.

Thou shalt give it a proper dunk.

A timid dip softens only the surface.

A good dunk lets the crust soften just enough, while the chewy crumb soaks up all the flavour without falling apart.

It’s messy.
It’s nostalgic.
It’s one of life’s simplest pleasures.

Respect the dunk.

Are you a quick dipper or a full dunker? ☕👇

07/09/2026

Stop throwing away the sourdough heel. 🍞

That last piece of the loaf might just be the most useful one.

Here are 5 ways to use it up:

1. Cheese vehicle 🧀
Treat it like a mini baguette. That extra crusty, chewy texture makes the perfect base for a generous piece of cheese.

2. Garlic bread 🧄
Slather with butter, garlic, parsley and a little salt. Toast until golden and crispy.

3. Croutons 🥗
Cube it, toss with olive oil and seasoning, then bake until crunchy. Perfect for salads, soups or snacking straight from the tray.

4. Breadcrumbs 🍝
Blitz stale heels into breadcrumbs and keep them in the freezer. Use for pasta, gratins, schnitzel or anything that needs a little crunch.

5. French toast 🍓
A slightly stale heel is actually perfect. Soak it in your eggy mixture and fry until golden.

The rule? Never waste the heel. Find it a second life.

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