A crust you can trust
Leighton Buzzard’s Olivers Bakery welcomed MP Alex Mayer as part of Sourdough September, the national month-long celebration of the slow-fermented loaf. The popular high street store is urging people to rise to the occasion to “tie the bread knot”.
Ms Mayer joined owner Phil Race and bakery manager Tracy Mae to learn how Olivers’ sourdough is made the traditional way with just three ingredients: flour, water, and salt. They don’t add any of the additives, preservatives or commercial yeast often found in so-called “sourfaux” loaves.
In Sourdough September the Real Bread Campaign is encouraging people to: “Say no to sourfaux” and instead back bakeries like Olivers that bake the real deal.
Olivers is on a roll serving up crusty sourdoughs, regular steamed sandwich loaves, wholemeal, and even a marmite and cheese loaf to hungry customers. Plus they bake flaky sausage rolls and whip up plenty of sweet treats.
Ms Mayer learnt how the bakery also supply local businesses with fresh bread, rolls and french sticks every day.
Alex Mayer MP said: “Nothing beats the smell of bread fresh from the oven. We’re lucky to have real bakery gems here in Leighton Buzzard and Olivers is a brilliant example. I loved learning from Phil and Tracy and the team about their sourdough. This September I’d urge everyone to support our fantastic local bakers and use their loaf to check they’re buying the genuine stuff.”
Tracy explained how real traditional sourdough not only tastes better but also lasts longer. It is still delicious after 3 or 4 days, and great for freezing too, helping customers get more for their money.
Sourdough September encourages people everywhere to bake, buy and boost real sourdough while supporting independent bakers. 2025 marks the 10th anniversary of the Real Bread Campaign coining the term "sourfaux" to highlight the issue of fake sourdough.