By subscribing now, you will receive six handcrafted issues full of bread making inspiration and information, delivered straight to your email inbox every two months throughout the year 2013.
Bread is an independent magazine on great bread and how it gets made.
Through interviews, we share stories and experiences from craftspeople working with bread–farmers, millers, bakers–and ask the question: “What makes bread special?”
But inspiration is only one half of the magazine. The goal in every issue to help you improve your craft as a baker. Bread is built on the belief that understanding what happens in the process of bread making together with a great deal of practice takes you further than going through lots of recipes.
This is why the magazine focuses on deep and detailed–but easily approachable–articles on the different aspects of bread making.
After a strong first year in 2012, Bread is now moving to its second year. Stronger and more passionate than ever before. I would love to share this next step of the journey with you!
Magnificent production values. Valuable text.
Here’s what you will get when you subscribe to a year of Bread.
The format and way you have gone about it is really excellent.
To make sure Bread is a perfect match for you, I am giving you a full 60 days to see if you like Bread or not.
This means that you have two months to cancel your subscription if you decide to do so. Just e-mail me at firstname.lastname@example.org within 60 days and I will refund your payment the minute I see your e-mail. No questions asked.
This pretty much means that you can try the magazine for free. A fair deal, I would say.
As you may still have questions about the magazine, here are some of the most common ones, answered.
Q: When and how do I get the magazine?
A: There will be six issues of Bread published in 2013, on the following Wednesdays: February 20, April 24, June 19, August 21, October 23, and December 18.
There are no physical products to ship, so you will receive the magazine the very moment it is published. I will send you a download link to the email address you provided when buying the subscription and you will be reading the magazine in a matter of minutes.
Q: How are ingredients measured in recipes?
A: To make recipes easy to understand, remember, and modify, recipes are always presented using metric weight measurements, in grams. Temperatures are in both Celsius and Fahrenheit.
Q: Is the payment secure?
A: Your payment is processed by PayPal, one of the world’s most trusted and popular payment provider.
Q: Is the magazine for me?
A: Bread isn’t a magazine for everyone. It’s highly specific, focusing on understanding bread making and the people who make bread. The instructions and recipes are written with home bakers (from beginners to advanced) in mind. So, if you already know all there is to know about bread and are not interested in reading about people who make bread, the magazine might not be for you.
However, if you are fascinated by a beautiful loaf and want to learn to make your own, or are curious to find out more about how bread gets made by real people around the world, I am sure you will find tons of inspiration and information in these six issues.
And the photos are beautiful!
Q: Can I purchase a Bread subscription as a gift?
A: Yes. This is however not supported in the shopping cart at the moment, so to make your subscription a gift, e-mail me at email@example.com and tell me the name and e-mail address of the gift recipient.
I will then update the records and send the gift recipient a message to let her know about your gift.
Q: What if I buy my subscription late?
A: When you buy your subscription, you will immediately receive a digital package containing every issue published so far.
Q: Will the subscription be renewed automatically after 2013?
A: No. When you subscribe to bread for 2013, you are paying for the six issues published in 2013 and will not be charged again at the end of the year.
Q: I have more questions…
A: I’d love to hear them. E-mail me at firstname.lastname@example.org.