1: Will artisan bakers have to abandon the Sourdough Boule? How can bakers adapt to mitigate exponential rising costs?

The Sourdough School

Rising Costs - as cost of producing artisan breads the sourdough boule may reach £10 a loaf .. so is this the end of the Sourdough Boule?
As energy prices triple Is regenerative farming going to cost less than conventional Farming?
Could heritage grains bring more value to the traditional tin loaf?
Guests I have invited a panel of speakers to give a full understanding of the impact of costs on the baking industry:

• Artisan Sourdough Baker Max Abbot of https://sourdoughrevolution.co.uk
• Henry Astor Farmer Regenerative Practices Bruern Farm https://bruernfarms.co.uk
• Josiah Meldrum Co - founder https://hodmedods.co.uk providing quality food from British farms that's more sustainably produced

Red Diesel has gone from 52p a litre to £1.20 a litre in less than a year.

Regenerative Farming is less than 50% of the energy of convention farming

Heritage grains is less then a 25% of the energy of conventional farming

As energy the cost of wages and the cost of ingredients rise and an exponential rate, how can small to medium size bakeries still provide affordable bread and baked goods for customers, and run a financially viable business?

Are there ways to save on flour through direct trade?

Will bakers have to compromise on our principles?

Are there technical suggestions on how to lower costs without compromising?

The aim of this session is to share information, tips, techniques, ideas and advice that can help support managing spiralling costs of baking sourdough for at affordable prices for our communities who are also facing extreme cost of living challenge.

HOW DO I GET AN INVITATION ON THE SHOW? Please get in touch with Vanessa Directly on sourdough.co.uk

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Vanessa

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