Baking bread from scratch is something the primary schools we work with all do. Not only does it smell amazing, but it’s a good way to make savings which can be reinvested in buying better produce. It’s also a neat way of introducing new flavours to pupils.


How can bread be used in schools?

There are some amazing examples of variety and imagination coming out of school kitchens, with chefs thinking of new ways to keep the kids interested in freshly made bread, the process of making it, ingredients we can include to add new flavour and texture into a staple like bread, as well as integrating bread into the wider goal of food education.

Exec Chef James – Sir Thomas Abney School

Exec Chef James, at Sir Thomas Abney School, includes olives in some of his doughs, bringing a taste of the Mediterranean to the children at lunch time.

Head Chef Charlie – Stormont House

Head Chef Charlie at Stormont House makes his own sourdough starter.

Head Chef Russ – Pokesdown

Head Chef Russ at Pokesdown has been making dough balls tossed in a little garlic butter – yum.

Using Bread in Food Education

Bread is also a cornerstone of food education work. The idea of making bread can be a daunting one for any novice baker, let alone children, but teaching children how to make a simple soda bread is not only a great skill they can take with them through to adulthood, it will also build up their baking confidence, allowing them to get braver with their bakes over time and experiment with all kinds of exciting flavours textures.

Hackney School of Food x Wild Farmed

Over at the Hackney School of Food, Chef and Food Educator Tom with the help of Wild Farmed have taken their bread making one step further, creating their very own wheat!

 If you want to try cooking bread at home with your family – take a look at Chef Tom’s soda bread cookalong below.