From Soil to Bun: How Our Wild Buns Are Evolving

At Hobbs House Bakery, we’ve always believed that great bread starts with great ingredients, and that the choices we make as bakers can have an impact far beyond the ovens.

Whilst on our journey to source more flour from healthier soils, we’ve recently started working together with Eurostar Commodities to use their RISE Re:Gen flour to make our Wild Buns. We first came across Rise through the Green Farm Collective, originally meeting farmer Jake Freestone from the Overbury Estate. We loved visiting his farm and seeing the great work he was doing.  It is an exciting step for us to find more British based farmers who are just as committed to quality flour, sustainability, and supporting better farming practices.

RISE is focused on regenerating soil health through more mindful, sustainable farming methods. By working closely with farmers who prioritise soil care and biodiversity they’re helping to create a system where both the land and crops can thrive. For us this, this means we’re able to use flour that not only tastes delicious for our customers but is also being kinder to our planet.

So, what does this mean to our Wild Buns? The same soft, golden, delicious burger bun you know and love, just made with British regenerative flour. What makes this journey even more special is bringing our customers along with us. Customers like Prime by Pasture, who use our Wild Buns in their signature burgers, share our passion for championing sustainable ingredients. Ultimately, helping us spread the word around the importance of healthier soils, responsible sourcing, and a better future for British farming.

This year has also marked another important milestone for us, as we began using RISE flour in our Hot Cross Buns. It’s been a brilliant way to bring regenerative flour into one of our most loved seasonal bakes, without compromising on the flavour and quality.

This is just one step on a much bigger journey for us at Hobbs House Bakery. We’re continuing to explore how we can source ingredients more responsibly, supporting local farming that restores rather than depletes, and keep raising the bar for what goes into our bread.