Sourdough bread at farmers’ market near Ty’r Eithin Farm.

Leaving Sweden in our camper van, my family and I had now entered the United Kingdom, the world of Chorleywood-processed bread and of the Real Bread Campaign, launched by Andrew Whitley in 2008.

This is a preview of an article published in BREAD Magazine Issue 21.

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We had driven continuously for a month, through Northern Europe, and had finally crossed into the United Kingdom at Dover, on our way to Ty’r Eithin farm (Carmarthenshire, Wales), where Tony and Sue Matthews managed an organic farm that was part of Banc Organics, a not-for-profit community supported food scheme. We had found them through WWOOF UK—World Wide Opportunities on Organic Farms—which is a great opportunity to be fed and boarded while volunteering on a farm. Fortunately, Tony and Sue welcomed children on the farm.

The nomadic lifestyle aboard a camper van hadn’t been ideal for baking. I was eager to settle down for a while, help out, and continue my learning about bread.

Our camper van’s clutch broke just as we neared the top of a hill, near Gloucester. Already exhausted by the long road trip from Sweden to the United Kingdom, we halted for a week-long camping experience in a garage’s parking lot. Every morning at McDonald’s, we drank espresso and used the free wi-fi to search for a 1981 Bedford clutch.

We spent the rest of our days strolling along the River Severn, reading books at the library, and visiting tourist attractions (including a majestic cathedral).

A docked lighthouse boat, completely painted in red, served as a Buddhist meditation center. The abbot first saw the lighthouse in a vision, and then turned his vision into a beacon of spiritual teachings to offer to the world.

Alas, there were no artisan bakers to enlighten my palate during our Gloucester days! On our departure day, I changed gears full throttle and cheerfully shouted, “Yee-haw”!

This is a preview of an article published in BREAD Magazine Issue 21.

Buy the issue to read the full article!

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