Breadshare is a non-profit, social enterprise whose mission is
Our social objectives are to:
- promote the health benefits of real bread and make it accessible to everyone in the community
- Involve the community in everything we do
- Help other communities to establish community supported bakeries
- Be ecologically sustainable
- Actively support local organic food supply chains
As a social enterprise, Breadshare wants to fix the problems caused by modern, industrially-produced bread:
- Low nutritional value
- General public are not aware of the poor state of bread made using modern production methods
- Good quality, organic, slow-fermented bread is too exensive for everyone to enjoy
- Local food supply chains have been replaced by high-end logistics operations that support large food producers and retailers
- Local economies need stimulation and local food producers need support. In particular, Scottish communities need access to locally produced, healthy bread.
Our solution is to:
- Make bread using slow fermentation techniques, using only the best organic ingredients, without additives
- Educate the general public through opportunities to talk to people at community groups, local and farmers markets, and bakery visits and workshops
- Make nutritious bread more accessible by keeping our prices down
- Take an active role in the local food supply chain by looking at smaller and more sustainable processing and distribution options
- Support the establishment of new community bakeries through licensing the Breadshare model and assisting other communities to do what we have done.
Breadshare is committed to producing Real Bread as it is defined by the Real Bread Campaign. This means first and foremost, bread made without the use of any artificial additives or processing aids. However it also means:
- Longer fermentation (at least four hours), preferably in the presence of sourdough bacteria
- Made using not only roller-milled white flour
- Made in one continuous process i.e. no part-baking or freezing of the dough
- Uses locally milled flour*
- Has a salt content in line with FSA guidance – 1% or less of final product weight
- Product is certified organic
- Made be small, independent bakeries or at home
* we are currently using locally milled flour in some of our products.
Social Enterprise Code of Practice
SENSCOT has published a voluntary code of practice for social enterprises, built on the core principle that economic activity should work for the common good. The code of practice seeks to define the values and behaviours by which a social enterprise may be recognised.
By adopting the Social Enterprise Code of Practice, we hope to strengthen our efforts to achieve real change in communities.