BREAD Magazine is powered by bread lovers passionate about writing, photography and storytelling. Or maybe it’s the other way around…

If you wish to contribute to an upcoming issue of BREAD, please read the About page and familiarize yourself with our online content as well as our past issues. This will help you to attune yourself to the general tone, aesthetics and approach of the magazine.

We’re always interested in a good read or inspiring photos and are willing to have a look at unsolicited material. However, we recommend that you first get in touch with us and submit a synopsis.

And by the way, BREAD Magazine pays its contributors.


What We’re Looking For


BREAD Magazine publishes online content and four digital issues per year, each issue containing a feature section with an in-depth exploration of a specific topic and theme. The texts are usually in the form of thorough essays or interviews.

Feature articles are generally assigned to experienced contributors. To learn about upcoming features, please contact the editorial team using the online form below, ticking the “feature” box. The most recent published issue of BREAD Magazine will usually announce the features of upcoming issues.


BREAD Magazine includes the following regular sections:

  • Bread Trail: The Bread Trail column is about personal and experiential journeys through bread. By means of traveling through the world of bread baking, it aims at telling stories in the first person, to capture the essence of travel writing, human relationships and the artisanal bread movement. Bread Trail focuses on stories that inspire and awaken to the diversity of the bread world. (Length should be 1,500 words.)
  • Starred Ingredient: This section is about delving into a specific ingredient to discover its full potential and to tell the story of how it can change a bread routine. A starred ingredient is both a creative story and a technical how-to on making the best use of the ingredient’s possibilities within the world of artisanal bread. (Length should be 1,500 words.)
  • Interview: The artisanal bread world is thriving with artisans from different horizons: farmers, millers, bakers, oven builders, educators — and so much more. Getting to meet and know these people can inspire a whole artisanal bread movement, make us reflect on our purpose as committed bread bakers and open us to possibilities we have never envisioned before. Interviews are a core aspect of BREAD Magazine. They tell the story of both the author meeting with remarkable people and of the interviewees’ views about the bread scene. Particular attention should be put to focus on a core issue which the interview addresses in a lively and structured fashion. (Length should be 3,000 words.)
  • Essay: To put one’s ideas and beliefs into question is a hallmark of evolution and progress. Artisanal bread would not have evolved to its current forms had it not been for creative and innovative bakers who challenged established conventions. Essays make us question our baking habits, our ways of thinking and of engaging with bread. They draw on various perspectives (e.g., historical, scientific, sociological) to introduce and lead us to new ways of thinking about bread. Essays are both energetic and argumentative, without setting aside the first-person voice that makes us relate personally with the topic at hand. (Length should be 3,000 words.)
  • Formula & Method: While BREAD Magazine is dedicated to inspiring bread aficionados through storytelling, interviews, essays and creative writing, it also aims at pushing the frontiers of creativity in the bakeshop or home kitchen. Formula & Method papers engage readers through aesthetic photography, detailed descriptions and engaging stories of a process of creating new and innovative breads. (Length should be 1,500 words.)
  • Book Reviews: The artisanal bread movement is the source of many great books on bread, whether these books are in the form of recipe books, historical, scientific or sociological discussions, artwork, etc. BREAD Magazine has a large library of such books, some we have not even had the time to read and comment on yet. A review is both a description of the book content, purpose and structure, as well as a critical assessment of the relevance and quality of the book within the larger context of bread book publishing. Do not hesitate to contact us with ideas of titles to review. (Length should be 500 words.)
  • Photo Essays: Photographers and photojournalists who capture the soul and heart of bread baking are invited to submit inspiring photos (framed around a particular topic) along with short captions.

Editorial Guidelines

BREAD Magazine makes use of U.S. English (for spelling, check on Merriam-Webster online for free) and follows the Chicago Manual of Style.

When submitting a text, simply make sure that you are being consistent with grammar, punctuation, citations, references, etc. That’ll make it easier for our copy-editor! But do not let that kill your creativity: get down to writing and give it your best! Telling a bit about your earlier writing experience and background with bread makes the pitch more likely to get accepted. But don’t worry, you don’t need to be a Pulitzer prize winning professional baker to qualify — a passion for bread combined with a good command of words is all that matters.


Whenever your paper refers to (or is grounded on) texts or ideas published by someone else, as often happens in essays, please cite your sources accordingly. Provide complete information about them: name of author(s), title of the source, date when the source was published, name of the publication (the name of the website, magazine or newspaper), location or city (usually for books), publisher, URL and any other relevant detail. (Citations should be given according to the “Notes and Bibliography” format from the Chicago-style Citation Quick Guide, available online for free.) When you provide detailed information about your sources, you are giving credit to those who inspire you — which in return enhances your own credibility and gives your readers food for thought.


Contributors who submit bread formulas should apply the Bread Bakers Guild of America guidelines regarding baker’s percentage (PDF) and formula formatting (PDF). The Guild provides free detailed articles on these topics and we strongly recommend contributors (and all bread enthusiasts) to assimilate them.

Writers are strongly recommended to submit photos and/or illustations to go along with their texts.

Submit a Synopsis

So, you want to pitch an idea for a contribution?

Please fill in the form below and we will get back to you as soon as possible.

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