ORGANIC WHOLEGRAIN SOURDOUGH BREAD
Today let’s talk to…
Founder: Rachel Cockerell
Location: London, UK
Roy Bread, one-woman sourdough delivery service, was launched in 2014 by Rachel Cockerell to prove that bread is no enemy when made properly. Rachel wants to show people how absurd and wrong the ‘gluten free’ trend is. In most cases the feeling you get after eating things like white bread is due to the amount of commercial yeast used (tripled in the last few decades for a ‘fluffier’ loaf) and the amount of white flour (created by removing all the nutritious parts of the grain). Even so-called ‘artisan’ bakeries often use three-quarters white flour in their loaves. Sourdough bread isn’t made with yeast, rather using a ‘levain’, which is a naturally fermented mixture of flour and water.
When you eat proper, wholegrain sourdough bread, you don’t get that bloated, uncomfortable, tired feeling. The wild yeast in sourdough ‘predigests’ the sugars and gluten in the flour, making the bread far healthier and easier to digest, and making it rich in B-vitamins.
How did you come to set up Roy Bread? What inspired you to create your brand?
What is a day in the life of your job at Roy Bread like?
Favourite thing about your job?
Where do you source your ingredients from?
Because there are so few ingredients to my bread, they have to be of the highest quality. I use organic, English stoneground flour and French sea salt with no additives.
What is your favourite bread variety?
The walnut sourdough I make is a crowd pleaser. People also love the one with sprouted white, black and red quinoa – they are amazed that something so healthy-sounding tastes so nice and normal. It’s probably my favourite too.
What is your approach to nutrition? How do you keep healthy?
Fave kitchen staple:
Really good butter. The two best butters in my opinion are Guernsey Dairy and Ampersand (cultured butter from a dairy farm in Oxfordshire) which you can (and should) buy at Druid Street Market.