Wholesome, nutritious ingredients are the cornerstone of great-tasting food. But for our founder, Alastair, the environmental impact of producing these ingredients, and the process of transforming them into delicious bread and pastries, has always been equally important.
Wholesome ingredients, lasting impact
Brought up on a sheep and arable farm in rural Powys, Alastair’s father, Sir Simon Gourlay, was a visionary — an early advocate of climate-conscious farming and a pioneer in sustainable practices. In the late 1970s, driven to make a difference, he joined the National Farmers' Union. In 1986, he became its president, using his voice to champion alternative energy and eco-friendly farming methods.
At the family farmhouse table, Alastair developed the values that guide Real Patisserie today: creating exceptional food while respecting the people and planet behind it. Every product and process has to meet our foundational criteria: Is it good for the bread? Is it good for the planet? Is it good for the people?
Respectus Panis
Our commitment to sustainability led us to adopt Respectus Panis ®, a French bread-making method developed by Ambassadeurs du Pain, which reduces the need for mixing. It uses tiny amounts of yeast, less salt, high-quality flour, and long fermentation at room temperature. This method not only produces delicious bread, but also reduces energy requirements and results in a healthier product.
During our bakery's 2019 redevelopment, we also introduced an advanced evaporative cooling system, which cools our 200-square-metre pastry production area with less than 2 kW per hour—a significant energy reduction compared to standard bakeries. Additionally, heat exchangers in our flues provide almost all of our hot water.
Looking ahead, we hope to install solar panels on our bakery roof. To help realise that goal, we are delighted to be working with the Sussex Bay Partnership, creator of the UK’s first Blue Natural Capital (BNC) Lab, dedicated to accelerating local seascape recovery in the Sussex Bay area to bring benefits to nature, people and local businesses.
Reducing waste
Sustainability is about more than making things the right way; it’s also about making the right amount. We’re constantly refining our production processes to reduce waste, optimising our product mix, and closely tracking customer demand. Partnerships with organisations such as Too Good To Go and local charities ensure that no food goes to waste. Even the flour dust swept from our floors is recycled into energy and compost.
We know that, occasionally, that means when you come into our shops, we have sold out of your favourite product. One of our friendly members of staff will always be able to suggest a delicious alternative for you to try, or you can always contact your local shop or use the online order form on our website to make sure we put your favourite aside for you.
Sustainability at home
The largest source of food waste in the UK occurs at home, and bread is a significant contributor. Last year alone, an estimated 900,000 tonnes of bread went to waste. Bread made using the Respectus Panis method helps reduce this waste; its natural preservatives discourage bacteria and slow the staling process. For example, a well-made sourdough loaf can last 3–7 days at room temperature, compared to 2–3 days for an equivalent standard yeasted loaf made without fungicides. Follow our guide below to extend the life of your loaf.
Our top tips
If you are likely to get through your loaf in a couple of days, we recommend you keep it in a bread bin, which is closed but not airtight. Wrapping it in a clean tea towel before putting it in is even better.
If you don't have a bread bin, try wrapping with a tea towel and popping the loaf in a loosely closed reusable plastic bag.
If you're likely to have your loaf for longer, and mainly use it for toast, you may like to freeze it, ideally in a reusable freezer bag. Get it sliced in one of our shops (in some shops you can specify the thickness) and just remove slices as and when you need them. Like that you can enjoy crispy, soft in the middle toast for weeks.
If you don't want the bread for toast, cut your loaf in halves or quarters as soon as you get home and freeze what you don’t need straight away.
Need more inspiration on how to use every crumb? Take a look at our Seven Days in the Life of a Loaf guide.
Tea time treat alert!
We are delighted that our fellow Sussex Bay Partnership supporter and provider of our fabulous teas, Bird and Blend, will be joining us in our Western Road branch on November 20th for an exclusive tasting session.
Come and try their delicious, best-selling blueberry Super Matcha and get into the Christmas spirit with a cup of their award-winning Gingerbread Chai, perfectly matched with one of our mince pies. It’s all free and there will also be a chance to win a much-coveted Bird & Blend Tea Advent Calendar.
Pop a reminder in your diary, bring a friend, and enjoy an early taste of Christmas cheer. We can’t wait to welcome you.
Date: November 20th
Time: Pop in anytime between 11am and 3pm
Location: Our Western Road Branch