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Switch your loaf this Real Bread Week 22/02/2018, In the press

Would a year’s worth of free, freshly-baked Real Bread help you switch from industrial loaves this Real Bread Week? 

Online local food store fresh-range.com is on a mission to bring real food into homes in Bristol and Bath. So much so, that in support of #RealBreadWeek from 24 February to 4 March 2018, they are encouraging people to switch from supermarket loaves to Real Bread by offering new customers a free, large, locally-baked loaf with every order for a whole year. 

The Real Bread on the fresh-range online store comes from award-winning local bakeries Hobbs House Bakery and Mark’s Bread  Each loaf is freshly baked on the morning of delivery, and the range includes sourdough, wholemeal, white, seeded, rye and spelt. 

Fresh-range founder and CEO Rich Osborn says:
“Bread has sometimes had a bad press in the last few years, but I think that’s predominantly down to mass produced, additive-laden supermarket loaves designed for shelf life that leave you feeling bloated and underwhelmed. Our customers revel in hand-made, Real Bread locally produced with a few simple quality ingredients, and freshly-baked on the morning of delivery. 

“I feel so passionately about it that I would like to offer any new customers registering to shop with fresh-range.com before the end of Real Bread Week on 4 March a free loaf of locally-baked Real Bread with every order for a whole year. 

“My aspiration is that they will want to make over-processed supermarket loaves a thing of the past and realise how much their local independent bakeries have to offer.” 

Anna Herbert, from Chipping Sodbury’s Hobbs House Bakery, whose sourdough is 63 years old this year, says “We believe everyone has the right to Real Bread. It is great to be working alongside Fresh Range to get more people eating better bread”. 

Mark Newman of Mark’s Bread in Southville, Bristol says: “As an award-winning local bakery and café, specialising in simple, good-value produce, Mark’s Bread is pleased to be supporting fresh-range and the Real Bread Campaign  in promoting freshly-baked bread made with the very best local ingredients.” 

Real Bread Week is run by the Real Bread Campaign, part of the food and farming charity Sustain. Real Bread Campaign coordinator Chris Young says: “We are delighted that fresh-range is helping more people have the chance to enjoy Real Bread and teaming up with Campaign supporters Hobbs House Bakery and Mark’s Bread to support Real Bread Week.” 

To find out more and enjoy your free loaves, visit register.fresh-range.com before 4 March 2018. 

Notes to editors: 

About fresh-range.comFresh-range is changing the face of food shopping in the South West. Founded by Bristol-born Rich Osborn in 2014 with the aim of improving food security for generations to come and to support local, small-scale producers, the company now delivers to every postcode in Bristol and BA1, BA2 and BA3 in Bath. In addition, they are making waves with their radical new form of food procurement which allows small local producers access to large catering contracts, and are supplying local food to schools, universities and caterers across the region. 

About Hobbs House Bakery: Hobbs House Bakery was established in the Cotswolds in the 1920s and is a true family business with five generations of baking experience. Hobbs House believe that handmade bread should be available to everyone. At their bakery in Chipping Sodbury an expert team of bakers produce an exceptional range of high quality breads, pastries and confectionery. Born with flour on their fingers, generations of the Hobbs House Bakery’s team bring their ingrained passion for baking to work everyday, to continue to be at the cutting edge of product innovation and to ensure that there is a solid future for real bread made by real bakers. 

About Mark’s Bread: Back in 2009, Mark Newman started his own humble bakery in a little shop on North Street in Bedminster. He named it quite simply, Mark’s Bread. It’s a bakery with an honest and authentic concept: simple, good-value produce. Bread only has a few ingredients and each and every one is carefully chosen. Flour is organic and sourced from Shipton Mill, salt comes from the sea and no additives, flavourings or preservatives are allowed over the threshold, let alone in the kitchen. Small it may be, but it’s a now big name in Bristol and has twice won Best Bakery at the Bristol Good Food Awards. The bakery also now has a café, and runs one day bread-making courses and monthly evening pop-up restaurants.