Tag: World Baking Day

Bread Ahead to launch The Future Bakers Project on World Baking Day

Landmark initiative to teach 1,000,000 young people to bake for free

On World Baking Day (17 May), much-loved London bakery and baking school Bread Ahead will officially launch The Future Bakers Project, a bold long-term initiative designed to teach one million children and young adults to bake for free over the next decade.

Rooted in the belief that baking is more than a recipe – it is confidence, creativity, wellbeing and an essential life skill – the programme combines in-person workshops, downloadable recipe content, and a national digital learning platform, making baking education accessible to young people everywhere.

The initiative is led by baker and founder Matthew Jones, who began Bread Ahead in 2013 from a small Borough Market stall and has since grown it into an internationally recognised bakery brand.

A day of baking, creativity and community at Borough Market

The launch event at Bread Ahead Borough will bring together families, young bakers, partners and the wider community for a full day of free workshops, live baking experiences and interactive learning, alongside downloadable sessions for those joining from home.

Launch Day Schedule – Sunday 17 May 2026

10:00–10:30 – Opening address: Matthew Jones

10:30–11:30 – Scones & Jam Family Workshop
A hands-on friends and family influencer led baking session

11:45–12:45 – THE BIG BAKE OFF: Freestyle Focaccia
A landmark community bake featuring Bread Ahead’s signature long focaccias, prepared and topped by all the young Future Bakers in attendance.

13:00–14:00 – Top Secret Cookie Workshop
A themed children’s bake-along making intergalactic “blue cookies”, with downloadable recipe packs and an online version available.

14:15–15:15 – Scones & Jam Public Baking Workshop
A major collaborative baking session bringing together partners, guest bakers and young participants.

15:15–16:00 – Closing celebration

Throughout the day, visitors can explore interactive partner stalls, Future Bakers information points, and live baking demonstrations, as well as take part in our Junior Bakers competition – where one lucky winner attending launch day will see their chosen bake featured on the Bread Ahead menu for a day. There will also be opportunities to sign up for upcoming workshops and digital sessions.

A national baking movement

The Future Bakers Project is a long-term initiative dedicated to teaching 1,000,000 young people to bake over the next decade, combining hands-on learning with accessible digital education.

The programme will be delivered through three core pillars:

  • London Flagship Workshops – weekly children’s baking sessions available at Bread Ahead Borough Market (on Mondays) and Wembley (on Tuesdays). Get in touch with futurebakers@breadahead.com  to book in your workshop.
  • Digital Learning Platform – Future Bakers webpage featuring downloadable recipes and content, links to lessons and resources.
  • Community & Partner-Led Activity – working with schools, youth organisations, charities and cultural institutions across the UK and internationally.

The Future Bakers webpage will go live on Friday 1st May 2026, providing full programme information, booking access and downloadable resources for families, schools and young bakers.

Partners helping shape the future of baking

The initiative is supported by leading organisations committed to creativity, education and youth wellbeing, including:

Clarence Court  / Disney  / Marriage’s Flour

Together, these partners will help deliver themed baking experiences, educational content and ingredient-led learning opportunities both in person and online.

A future built on confidence, creativity and possibility

The Future Bakers Project aims to reach:

  • 100,000 young people by 2028
  • 500,000 by 2032
  • 1,000,000 by 2036

But beyond the numbers lies a deeper ambition – to spark a generation who see baking not just as a skill, but as a source of confidence, imagination and connection.

  • A generation who know their hands can create something that matters.
  • A generation confident in their knowledge and real-world life skills.
  • A generation determined to succeed, achieve and never give up.
  • A generation responsible, resilient, and ready to shape the future.

Get involved

Parents, schools, teachers and youth organisations are invited to take part from launch:

  • Download recipes and activity packs
  • Book children’s baking workshops
  • Register schools and youth groups
  • Explore online learning content

For enquiries, partnerships or bookings please email futurebakers@breadahead.com

A final word

“Back in 2013, it started with a single market stall in Borough Market and a simple belief – that baking brings people together. What has grown since is a community built around sharing real life skills, confidence and creativity with the next generation.

“The Future Bakers Project is about passing that on – opening the kitchen to young people everywhere and showing them what they are truly capable of. Because when you learn to bake, you don’t just learn recipes, you learn resilience, independence and joy. This is your kitchen, your moment – your chance to rise.” — Matthew Jones

World Baking Day: Five high protein healthy bakes from the fitness experts

World baking day is just around the corner (17th May), and no doubt many indulgent recipes will be taking over the internet. 

But bakes that are nice on the lips don’t always go straight down to the hips. 

If you are craving something sweet and chocolatey, but also want it to be macro friendly and high in protein, the fitness experts at bulk.com have got you covered. 

Below, the experts at bulk.com share five of their favourite bake recipes, that can be incorporated into an everyday healthy lifestyle, helping you get those all-important post gym gains.  

1. 5-Ingredient High Protein Brownie Recipe 

Created with just five ingredients, Nadia’s Protein Brownies are set to satisfy your chocolate cravings, serving as many as eight people! 

Pure Whey Protein™ is combined with Smooth Peanut Butter, Organic Cacao Powder, dark chocolate chips and ripe bananas, giving you a brownie that packs a protein punch while retaining a soft, velvety core.  

Who says upping your protein intake is difficult? 

INGREDIENTS (SERVES 8) 

METHOD 

  1. Preheat the oven to 180°C/160°C fan. 
  1. Mash the bananas and mix in the peanut butter. 
  1. Mix in the protein powder and the cacao powder. 
  1. Transfer into a lined baking and scatter chocolate chips. 
  1. Bake for 20 minutes and leave to cool before slicing. 

2. Lucy Watson’s Vegan Banana Bread Recipe 

 We may not have Paul Hollywood, but we’ve got a nice bake that’s not too much of a technical challenge and leaves no risk of a soggy bottom! 

This banana bread is vegan friendly and super easy to make. 

INGREDIENTS (SERVES 6): 

  • 3 Large Ripe Bananas 
  • 70ml Vegetable Oil 
  • 100g Brown Sugar 
  • 1 tsp Cinnamon 
  • 200ml Almond Milk 
  • 300g Plain Flour 
  • 3 tbsp Cocoa Powder 
  • 1/2 tsp Salt 
  • 1/2 tsp Vanilla Extract 

For topping: 

  • 1 Banana 

METHOD 

  1. Preheat oven to 200c (180c fan, gas 6), and grease a 900g loaf tin with a little oil. 
  1. Peel the bananas and put them in a large mixing bowl. Mash them well until they are creamy. Add the oil, sugar, cinnamon and milk. Combine well. 
  1. Sift the flour, cocoa powder, baking powder and salt, then add the nuts and chocolate. Stir with the wooden spoon until all the ingredients have been incorporated. Pour the mixture into the prepared tin loaf. 
  1. Peel the banana and slice it lengthways. Lay both pieces on the loaf with the inside facing up. Sprinkle with sugar. Bake in the centre of the oven for 50-60 minutes until cooked through and a skewer inserted into the centre comes out clean. If there is cake mix on the skewer, return the loaf to the oven for 5-10 minutes more. 
  1. Leave it to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool a little more. 
  1. Slice and serve warm. We love it with peanut butter smothered on top! 

3. Chocolate Almond Protein Doughnuts 

 These Chocolate Almond Protein Doughnuts will be your new favourite way to meet your protein goal. They’re baked instead of fried, keeping your cravings in check and your nutrition on track. 

You dough-not want to miss out on these! 

Courtesy of Bulk ambassador Nadia’s Healthy Kitchen. 

INGREDIENTS (SERVES 6): 

  • 1 flax egg or 1 regular egg* 

You can create a vegan egg alternative by mixing 1 tbsp milled flaxseed with 3 tbsp warm water and leaving it to set for 10-15 minutes. 

TO MAKE THE FROSTING: 

METHOD: 

  1. Preheat your oven to 180C/160C fan. 
  1. Mix all the doughnut ingredients in a bowl, then divide between 6 lightly oiled silicon doughnut moulds. 
  1. Bake for 15 minutes, then leave to cool completely. 
  1. To make the frosting, add the almond butter and coconut oil in a heat-proof bowl, then microwave for a few seconds to soften, then pour in the zero-calorie maple syrup. Mix to create a smooth frosting. 
  1. Dip each doughnut in the frosting mixture, then decorate with some cacao nibs. Enjoy! 

4. Bulk Baked Oats 

 Oats are one of the most versatile breakfast ingredients. A healthy source of fibre and carbohydrates, they are a great addition to smoothies, soaked overnight with fruit toppings and now, our favourite – baked.  

Therefore, step up your breakfast with a baked oats recipe that gives the texture of a fresh baked cookie – crisp on the outside, warm and gooey on the inside.  

Perfect for those cool mornings, here is the Bulk Baked Oats recipe. Even better – it’s super simple, 100% vegan and 100% delicious. 

Courtesy of Bulk’s ambassador, Maëlys. 
 

INGREDIENTS (SERVES 2):⁣⁣ 

METHOD:⁣⁣ 

  1. Preheat the oven to 180 degrees 
  1. Blend all ingredients together (minus the Vegan Protein Chocolate Buttons)⁣⁣ 
  1. Bake in the oven for 30-35 mins at 180 degrees⁣⁣ 
  1. Top with Vegan Protein Chocolate Buttons, Peanut Butter, fresh berries or any other toppings of your choice and dig in! 

5. High-protein Brownie Cupcakes 

 Who can resist a cupcake? Or, more accurately, who can resist a decadent, chocolatey, spongy cup-cake that’s both high in protein and low in carbs?  

This high-protein cupcake recipe is made to curb chocolate cravings and add a bit of joy to your diet. Replace those lifting gloves with some oven mitts – it’s baking time.  

WHAT ARE THE MACROS AND CALORIES? 

  • 269 Kcals 
  • 12g Protein 
  • 17g Fat 
  • 17g Carbs 

 INGREDIENTS (SERVES 6): 

  • 85g Fat Free Greek Yoghurt 
  • Duo Milk & White Chocolate Hazelnut Protein Spread  
  • 1 Medium egg 
     

METHOD: 

  • Chop up the Protein Chocolate 
  • Mix the egg, powders, flour, almonds, oil and greek yoghurt. 
  • Place the mixture into a baking tray. 
  • Bake for 15-20 minutes at 160C/180C fan 
  • Top them with Protein Spread and one square of Protein Chocolate