For years we have loved walking through wheat fields excited for the bread they’ll produce. Back in 2019 when we certified for B Corp they told us we needed to "Know Our Farmer". We knew who was milling our grain, but who was growing it? And how was it being grown? We realised that we didn’t want to be part of a system that negatively affected our world and that we had to start a journey towards healthier soils. We joined our local grain networks and attended Grain lab, we discovered there were better ways to grow grain. We have always been partly organic and we believe that is still a better system. Now we are looking at regenerative ways too, these ways ensure biodiversity and a sustainable future for us all. Tomorrow we launch our first product from regenerative flour from Wildfarmed, our Wild Buns. From here we are continuing to explore how to source grain from healthier soils. We are looking forward to the harvest of this organic rye from Castle Combe (less than ten miles from our bakery) we hope to use it to feed our sourdough starter in its 68th year. In September we will be baking a sourdough made from regeneratively grown heritage wheats. We now know that conventionally grown wheat is not the answer and we are excited to now be journeying towards a sustainable future for generations to come.
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