Ourbread Microbakery East Sheen

Ourbread Microbakery East Sheen Microbakery in East Sheen baking lovely sourdough bread, strudel with sweet and savoury fillings, Hu

Delicious additive free burger buns in the making. Order on eastsheenmicrobakery.cococart.co
01/03/2025

Delicious additive free burger buns in the making. Order on eastsheenmicrobakery.cococart.co

23/02/2025

An additive-laden, UPF industrial dough product from Morrisons, as featured in today's Times piece on supermarket sourfaux.

Real Bread is made without chemical raising agents, so-called 'processing aids' or other additives.

Genuine sourdough is Real Bread made from flour and water (from which a live starter culture is nurtured) and salt - though other ingredients (nuts, seeds etc.) can be added.

A product manufactured with any additive and / or baker's yeast ()or other raising agents, but named/marketed using the word sourdough, is sourfaux – a term we first coined in 2015.

You can find out more about sourdough, Real Bread in general, sourfaux, and how to support our charity's work on our website.


18/02/2025

This is the grave of proto-Real Bread Campaigner, Richard Smith, a chap so passionate about wholesome, stoneground flour, that he gained the nickname 'Stoney'.

In 1887, Stoney and miller Thomas Fitton registered Smith’s Patent Germ Flour, which was rebranded Hovis (from hominis vis, the Latin for strength of man) in 1890.

For many years, this wheatgerm-boosted flour was combined with just water, yeast and a small amount of salt by tens of thousands of skilled bakers across UK. They then left this dough to prove slowly over a number of hours, before hand-shaping and then baking it to produce ‘the little brown loaf’ to sell unpackaged or slipped into paper bags.

Today, Hovis is a private-equity-owned, industrial loaf fabrication brand, spewing out additive-laden, plastic-wrapped, Chorleywood Process UPF, from fully-automated production lines.

The company claims to churn out more than 100 million sliced-white loaves a year, manufactured from highly-refined, roller milled (as opposed to stoneground), low fibre flour. These are laced with soya flour, E282 (calcium propionate), E472e (diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, aka DATEM), E471 (Mono- and diglycerides of fatty acids), E481 (sodium stearoyl lactylate) and E300 (ascorbic acid),

Even the 'little brown loaf' now contains: refined wheat flour (with added calcium, iron, niacin, thiamin), water, wheatgerm , wheat protein, yeast, salt, vinegar, palm and/or rapeseed oil, soya flour, barley flour, E472e, E282, barley fibre and E300.

‘As good today as it’s always been’? In what way? For health, skilled employment, local economies, the environment, rainforests…

Like the man himself, we reckon Stoney's dream is now (as a Cockney might say) brown bread.

(For more on this, head to our website and type ‘as good today’ in the search)

Photo by August-Schwerdfeger, CC-BY-4


Now you know how to make BEIGLI. Delish.
12/12/2024

Now you know how to make BEIGLI. Delish.

I have some spare sourdough loaves if you would like some, please come and collect from 30 Paynesfield Avenue SW14 8DW.1...
05/04/2024

I have some spare sourdough loaves if you would like some, please come and collect from 30 Paynesfield Avenue SW14 8DW.

1 wholemeal with seeds £3,50
1 semolina &rosemary £4
2 baguette - not sourdough £2,50/each
1 rustic £3,50
1 sixseed large 4,50
1 white £3,50
2 wheat&spelt £4

All sourdough except the baguettes.

18/03/2024

🌷 GROWHAMPTON SPRING MARKET 🌷

Join us to celebrate to celebrate the ushering in of spring at our ‘Spring Market’ happening next Wednesday 27th March! 😁

Happening in Digby Square (outside ), there’ll be lots of delicious locally grown and sourced food from the likes of , , as well as our usual offering of campus-grown produce, jams and teas. 👌

As it’s Spring, we’ll also be selling lots of plants for all you home growers too! 🪴

So come on down to Digby Square on Wednesday 27th March (11am-2pm) for some springtime fun. 💚

07/02/2024

🥖 It's competition time! 🥖

This year, in honour of Real Bread Week, a celebration part of the taking place 17th - 25th February, we are running a bread-making competition! This will be part of our Farmers Market day, on Wednesday 21st February, in Digby Square (outside the ), from 11-2pm.

Real Bread is defined as bread made without chemical raising agents (e.g. baking powder, baking soda), processing aids (additive chemical enzymes), or other additives (e.g. preservatives and colouring). 95% of bread sold in the UK does not fit the definition of Real Bread. The does amazing work to raise awareness around this and promote better bread for everyone.

Do you love baking and do you love bread? Then take part in our competition and submit your very own home-baked loaf!

All entries will be judged by a wonderful panel of judges, including our long-standing partner (who will be bringing some of her wonderful baked goods to sell at the market!), your VP for education and a member of the Growhampton team. The winner will receive a Growhampton prize, and be crowned Growhampton Baker of the Year for 2024!

Guidelines for entry

⏰️ Submit your loaf at the Hive Cafe before 12pm on Weds 21st Feb
1️⃣ entry per person
🍃 Gluten free and vegan entries welcome, all entries to be vegetarian
🥖 Real bread (no preservatives or chemical raising agents - e.g. baking powder. You can use baker's yeast, or you could try with naturally-leavened sourdough!)
💧 The main ingredients should be water, flour and salt, but do get creative with any additions (e.g. vegetables, olive oil, herbs etc!)
🧂 It should be a savoury bread
🍞 Get creative with different types of bread! (you could submit potato bread, ciabatta, focaccia, sourdough, ... the possibilities are endless!)

Judging and winner announcement from 1pm outside the Hive!

If you have any questions, please do get in touch at [email protected]

Get baking everyone!

Cotswold Crunch from Matthews Cotswold Flour went down really well with everyone. I just need to perfect my bread curing...
08/07/2023

Cotswold Crunch from Matthews Cotswold Flour went down really well with everyone. I just need to perfect my bread curing skills. Or buy a slicer of some sort.

Address

30 Paynesfield Avenue
London
SW148DW

Opening Hours

Monday 8am - 11pm
Tuesday 8am - 11pm
Wednesday 8am - 11pm
Thursday 8am - 11pm
Friday 8am - 11pm
Saturday 8am - 11pm
Sunday 7am - 11pm

Telephone

+447816433473

Website

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