loaf of bread, pastry or cake at intents and purposes, changed little in the past 100 years. But dig a little deeper and it soon becomes apparent that vast differences can be seen in today's products and manufacturing processes from the basic ingredients, right through to the shop shelf. Presently, the most noticeable change is the introduction, or reintroduction, of 'ancient' grain flours in addition to those being discovered from hitherto unknown sources, in order to economise on wheat use...

Early to bed, early to rise? You're probably a baker! In the summer of 1998, I remember catching the red eye back from Lyon, France. Well before sunrise, whilst walking to the bus stop where I would catch the 'navette' to the airport, my eye caught the only bright light and movement I would see before the bus arrived - in the bakery! There, a man was busy setting up shop for the day's customers and it dawned on me: it takes not only skill, but a lot of commitment to be an independent baker.

When I think of the Spring Edition of Baking Europe it puts me in mind of lighter, sunnier days, when a host of seasonal ingredients start to grow. However, at a time when we start to think about an abundance of things to eat, there have been shortages. Repercussions from the conflict and tragedy in Ukraine have been felt on a global scale. At a time when we are reminded that we should not take anything for granted, our article, Counting the Cost of Bread, on page 62, looks timely. This...