Baking More Loaves With Local Flour

We’re delighted to be taking another step towards more local, sustainable baking. After introducing locally grown Maris Widgeon flour into our Organic Wild White Sourdough last year, we’re now making the switch in our Organic Seeded Sourdough too.

Just like before, this wheat is grown only 10 miles down the road in Castle Combe by John Prior. It’s been a real pleasure to follow its journey over the past few years. Watching it grow and learning more about how each season’s weather shapes the harvest.

Most importantly, it’s still the same Organic Seeded Sourdough you know and love. The texture, flavour, and character of the loaf remain unchanged. For us, this switch is about ensuring our loaves are made with ingredients that reflect our commitment to more sustainable, local sourcing and a better impact on the planet. There’s something truly special about baking with grain grown so close to home.