Tours and Workshops

Bee has been writing and presenting ideas and research on bread since 2011. Her main interests lie in, the craft of the hand-made, heritage stories and recipes, the economics of a staple food and, the bakeries and bakers who are value led, motivated by social, educational, health and ecological rewards. Below is a selection of recent work. For a full bio please email

Photo by Arnheld de Serra

Photo by Arnheld de Serra

October 2017

The Offbeats is a research and editorial platform about alternative initiatives that put creative collaboration and communal living at the heart of the design process. Bee wrote a 400 word piece The Power of Bread that focused on bread as a tool for greater social and economic health. 

The power of bread as a tool to bring us together is well rooted in the word companionship - in ancient Latin cum pane which literally translates as “with bread”. 

Sharing  Area of Outstanding Bread  guides at the  Aldeburgh Food and Drink Festival  2017 

Sharing Area of Outstanding Bread guides at the Aldeburgh Food and Drink Festival 2017 

April 2017

In March 2017 Bee launched a printed trail guide of the best bread of the east coast of Suffolk, England. Funded by the environmental agency Area of Outstanding Beauty and a holiday company Suffolk Secrets the project Area of Outstanding Natural Bread involved community drawing workshops, exhibitions and food festivals as part of the formation of the guide. Eight types of craft bakeries were listed as follows; Two micro bakeries, a pop up Saturday morning bakery, a third generation bakery, wholesale bakeries and a retirement project bakery. The aim of the research, exhibition text and guide information is to celebrate the lineage of great regional bread and highlight some undiscovered bakeries for visitors and locals alike. 

Our House | Photo by Arnheld de Serra

Our House | Photo by Arnheld de Serra

March 2017

Between March and June 2017 Bee led The Sourdough Story workshops at Selfridges, London, England. She created recipes and information sheets for the one hundred participants who joined in the exploration of grains and wild yeast. Eight different pre-ferments, often called starters or mothers, were made. Date, rice, potato, rye, wheat, beer barm, sweet chestnut and beetroot were the best! Participants learned how to make poolish and bigas and shaped dough into traditional and not so traditional shapes.