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Posted by Kim Winter, Friday 21st April, 2017

Meet the bakers: Graham Penn

Graham Penn of the Honest Loaf, with his apprentice Gökçe Berkkan, comes to pick up Brixton Windmill flour

The Honest Loaf is well named. Founded by Graham Penn in 2014, this social enterprise works in partnership with Charlton Manor Primary School in SE7, using its commercial kitchen and equipment out of hours. This allows Graham to scale up production to more than 200 loaves a day, and in return the school gets 25% of the sales income. It also fits in well with the school’s healthy eating policy.

In 2016 Graham set up another social enterprise, the Learning Loaf, which offers baking workshops to the public (with discounts for community groups) and also runs baking sessions in primary schools.

Graham is a fifth-generation baker who is passionate about sourdough bread made without artificial additives.

He says: “I’ve always been interested in additives in food. Then I read about a chemical used in the rubber industry that was used in the bread made by an international chain to keep their bread soft and flexible. Our bread only contains flour, water and less than 1% salt – no oil, no sugar.

“We use Brixton Windmill flour in our wholemeal sourdough loaf, called the Brixton Brown. It makes a nice dough that’s good to handle. And our customers love it!”

You can buy bread from the Honest Loaf at the Royal Arsenal Farmers' Market held on the second and last Saturday of the month, and Kidbrooke Village Farmers’ Market