In the beginning...

In the beginning, bread was simple.
Flour. Water. Yeast. A little salt.
And plenty of that most important ingredient: time.
The staff of life, they used to call it.
Then things got a wee bit complicated.
In 1961, they found a faster way.
The Chorleywood way.
More yeast.
And a new ingredient: fat.
Fat would increase the shelf life, sponginess and, of course, profits.
Which is good for those making it.
But not so good for those eating it.
These days’ three slices of some bread has the same fat content as a well-known chocolate bar.
It’s called stealth fat. The stuff we didn’t even know was there. Mostly because the people who make the bread forgot to mention it.
Oh, like you do.

But never fear, Doh Boy is here.
And he’s on a mission.