A tiny seed. A busy farm. A warm loaf fresh from the oven. Discover the incredible journey behind one of our favourite foods in this beautifully illustrated non-fiction picture book for children aged 3-6.
Jess is making sandwiches for her school trip - but where does bread actually come from? Long before it reaches the kitchen table, it begins as a seed planted deep in the soil.
Follow the journey from field to flour to freshly baked bread as farmers, truck drivers, millers and bakers work together to transform tiny grains into soft dough ready for kneading, shaping and baking. Along the way, young readers will also discover the many delicious foods people around the world make with flour, from chapatis and bao to noodles, dumplings and burritos.
With warm, stylish artwork and accessible storytelling, this engaging introduction to farming, food production and baking helps children understand where everyday food comes from - and how something as simple as a sandwich connects people across the world.
Kids will love this hilarious fairy tale adventure packed with clever twists, familiar characters and page-turning fun.
The second book in a fabulous new magical, middle-grade series filled with adventure, wonder and wildness,
This is Book 7 in the Understanding the World Series. See all Understanding the World books here.
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Polly Faber is a children's book blogger and volunteer reading helper through the charity Beanstalk. With her family, she looks after her very own tiny free library outside their house in North London. Mango & Bambang is her first series of books for children.
Clara Vulliamy was born in London and studied at Chelsea School of Art, The Ruskin and the Royal A
