While work is on hold again in Lockdown 3, it's been a great time to reflect on what we learned from Bread Summer School at Stratton Street Community Centre. 1. Problem solving together as a group. 2. Teaching children how to measure ingredients. 3. Patience while pruving dough. 4. Being artistic with dough. 5. Introducing people to organic flour. 6. Adding spice and foods to the mixture. 7. Tasting food products with less refined sugar 8. Stronger bonds between parents/carers and children. The families enjoyed the experience, but due to managing on low incomes, they were used to the cheapest bread products which are very sweet. They were not used to the ancient grains which are heavier but have more nutrients. They thought the Rye with cheese and olives was ok. We made banana bread and fruit loaf with the cheapest flour from their local supermarket and they liked that much better. They found the whole experience exiting and they don't usually bake. It's harder to have a healthier diet on low incomes. Organic can be too expensive or not available to them. They were so grateful and keen to do more.