Public Food Anthropologist | Food Writer

Documenting the craft of artisan bakers who are challenging industrially made bread by fusing together contemporary food know-how with a new tradition of the crafted loaf. 

A funded project in 2017 created a printed and downloadable Area of Outstanding Bread trail guide. There were five bread drawing community workshops up and down the east coast of Suffolk, England. The guide is available free of charge at the on-line breadear shop.

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Bread has been a staple food for over eight thousand years. Before the mass produced bread of the mid 1900's every culture crafted a local loaf, be it flat, tinned or hand-shaped. Today artisan bakers are challenging industrial and uniform bread. They are fusing tradition with contemporary food know-how to create a new tradition of the crafted loaf. 

BREADEAR was formed in 2016 by public food anthropologist and food writer Bee Farrell. She writes and talks regularly about bread. Her illustrations and written work seek to document, inform and celebrate unique and regional bread. She is a member of The Guild of Food Writers.

True to the artisan baker who only uses high quality, environmentally responsible and local ingredients, BREADEAR products are made with the best ecologically certified card, inks and cloth from local ethical suppliers.