Phil Hindmarch, Wilson Vale area manager, is the force behind Wilson Vale’s Real Bread initiative. He has even gone as far as to work night-shifts at an artisan bakery near his home in Yorkshire to learn new skills so that he can share them with his colleagues at Wilson Vale.
He said: “We have always made our own bread at Wilson Vale but now we are getting behind the Real Bread campaign to take our skills to a new level. There is nothing better than the smell and taste of freshly baked bread and I think it is great to bring traditional bread-making skills into a workplace catering environment to enhance the quality of the bread we serve. What’s more, it ensures that our bread is healthy and nutritious as it gives us complete control over what we are putting into it.
”Basic, ‘real’ bread needs only four essential ingredients; flour, salt, water and yeast. That’s it - no processing aids, fats, artificial additives (which includes most flour 'improvers', dough conditioners and preservatives), chemical leavening (e.g. baking powder) or anything artificial.”
Real Bread Campaign coordinator Chris Young said: "It’s great to see Wilson Vale adding Real Bread making to their staff members’ skills, putting all-natural loaves on their menus, particularly in schools, and teaching kids lessons in loaf."
Andrew Wilson, co-founder and managing director of Wilson Vale, concluded: “Our chefs are baking and serving savoury, speciality breads such as feta, olive & baby spinach focaccia and chorizo, mascarpone & parmesan ciabatta. Sweet varieties include apple crumble & ginger preserve focaccia and rhubarb & apple focaccia.”