BReD

SHORTLISTED FOR THE 2024 TASTE CANADA AWARDS

A GLOBE AND MAIL BEST COOKBOOK OF THE YEAR

“BReD lays a deep foundation for understanding sourdough, vegan whole-food baking with strong commitment to true sustainability—starting with bread and growing into a full range of sweet and savory nourishing baked goods that has made the bakery cafe a cornerstone both of their community and in the movement towards sustainable food systems and practices.”
—Chad Robertson, cofounder of Tartine, recipient of the James Beard Award, bestselling author of Tartine Bread, and co-author of Tartine and Bread Book

“Ed and Natasha Tatton’s book lays the foundation and explores beyond what it means to be a sourdough baker. Not only do we get their expert advice on baking bread and numerous incredible recipes, but they offer a way toward plant-based baking with zero waste—and right now, reducing our footprint as bakers couldn’t be more critical. Whether you’re a beginning or advanced baker, their inspiring book will elevate your baking.”
—Maurizio Leo, author of the New York Times bestseller The Perfect Loaf

“Plant-based, seasonal baking is celebrated in this beautiful ode to bread. Let Ed’s passion for and deep knowledge about baking be your guide and soon you’ll bring his bakery into your home.”
—Jim Lahey, recipient of two James Beard Awards and author of The Sullivan Street Bakery Cookbook, My Pizza, and My Bread

“Ed and Natasha have revolutionized what it means to bake bread—all with an innovative vegan twist! From inspired recipes like Sesame and Brown Rice Miso Sourdough to Lentil, Mushroom and Herb ‘Sausage’ Rolls, I admire how they have combined their love for bread baking with their passion for animal welfare in this tempting debut cookbook. BReD is filled with seriously creative recipes you’ll be rushing to recreate and impress your family and friends with!”
—Angela Liddon, New York Times bestselling author of the award-wining Oh She Glows vegan cookbooks

“This book manages to be inspiring, innovative, and classic all at once. It is comprehensive, laid out beautifully with recipes that you actually want to bake.”
—Vanessa Kimbell, award-winning author and course director at The School of Sourdough

ED TATTON is a professional chef who has been to culinary college and worked in high-end kitchens in the UK, Australia, New Zealand, and Canada, but now specializes in making organic naturally leavened sourdough. As co-owner of BReD-Organic Sourdough with his wife Natasha, Ed leads a small bakery team, making and baking bread, pizza dough, and other small baked goods. These days, Ed’s food is compassionately 100% vegan, a movement he is passionately excited to be part of and help grow for the benefit of people, animals, and the planet.

NATASHA TATTON is an English teacher turned bakery manager, animal rights advocate and co-founder of BReD-Organic Sourdough, a 100% vegan cafe/bakery. Natasha has taught English all over the world but now leads a small front-of-house team of cashiers and baristas. She has ventured into various food and beverage roles, nurturing her desire to establish a vegan eatery to provide more compassionate food choices for people.

Ed and Natasha both live in Whistler, BC.

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