Healthier Soils

We are committed to sourcing all our flour from healthier soils by 2032. Recognising the urgent need to reform our food systems, partnering with organic and regenerative farmers to support soil health and biodiversity.

Just The Beginning...

As a B Corp we’re dedicated to being the best for our community and the environment. Wild Buns came about through this commitment and our desire to know our farmers, not just the people that mill the grain.

The more we learned when talking to local farmers and grain experts, the more 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

Farm to Mill to Bakery in 47 Miles

As part of our commitment to 'knowing our farmer' we have partnered with local farmer John Prior whose farm is located just 10 miles from our bakery.

With the help of Shipton Mill, we are now making our Organic Wild White sourdough using 100% locally grown flour.

Working With Mathews

We've been working closely with Mathews Cotswold Flour, who have been supplying us with regenerative flour for all of our rolls.

Through Matthews we have been able to visit the farm that grows our regenerative flour.

Learn more about our suppliers

Working with Wildfarmed

We work with Wildfarmed who supply regeneratively farmed flour for our Wild Buns and Seeded Wild White Sourdough.

Wildfarmed wheat which is grown using regenerative farming processes to ensure the future of farming is sustainable and protects our wildlife.

Working with The Soil Association

We have always worked closely with The Soil Association to bake the very best certified Organic bread.

We'll continue to support both Organic and Regenerative farming practices as we continue our journey to healthier soils.