We use

Wildfarmed grains

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The ‘wildfarming’ method involves sowing seeds directly into grass, growing different plants side-by-side, bringing grazing animals onto the fields and never tilling the soil or spoiling it with chemicals and heavy machinery. Together, this method produces resilient, nutritious crops while constantly improving the soil and surrounding ecosystem. 

We are steadily increasing the amount of wildfarmed flour used in our breads, because its amazing flour and it's the right thing to do.

Every loaf that we make contains wildfarmed flour and we've also developed some specific loaves that are made with 100% wildfarmed flour that really showcase the best of this produce:

Check out our 100% wholemeal wildfarmed loaf, our wildfarmed baguettes and wildfarmed focaccia here.

Healthy for us

Good soil makes great food. Almost all food plants are now grown in dead soil that has been stripped of the teeming microbiome which is so important for both soil and human health. That makes them unhealthy, requiring chemicals to survive and without any real nutritional quality. The best, healthiest food is grown from living soil, using knowledge and care for the land - not dozens of E-numbers, emulsifiers and preservatives found in so many processed supermarket loaves. 

Mass-produced flour uses steel roller milling that scrapes the outer bran layer off the grain and discards the flavourful, nutrient-rich germ. All the flours we use are stone milled, and stone milling is different. It grinds all parts of the grain together into a fragrant, golden flour loaded with protein, vitamins, fibre, antioxidants and healthy fats. Much like freshly ground coffee makes a superior cup, freshly milled flour makes for exceptional baked goods

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Healthy for the planet

We’ve come to know that food doesn’t pay its bills. Corporate interests put what they call ‘cost efficiency’ above nutrition, taste and sustainability. But low supermarket prices are an illusion based on farm and oil industry subsidies. When you add up the long-term health, environmental and social costs of modern farming, there’s nothing cheap about it.

Low-intervention farming can have a big impact. By rejecting chemicals and heavy machinery in favour of simple and restorative farming practices that work with nature, we can bring back fertile soil so it can store and filter water, prevent flooding and capture vast amounts of CO2.

Architectural Photography:
Emily Marshall
https://www.emilymarshall.co.uk/
http://instagram.com/emilyr.marshall

Architecture / Interior Design:
K Bava Architects
https://www.kbava.com/
https://www.instagram.com/kbava.architects/