Founded on the the intersection of good food, farming, and sustainability.
We work with organic, stoneground flour to bake delicious, nutritious sourdough bread. Prioritising genetically diverse grains and human-scale relationships with our farmers and millers, we are on a mission to bring diversity back into the wheat field and onto people’s plates. The bakery school is our way of sharing this knowledge, along with the science of fermentation, to empower our community.
We are a wholesale bakery on a mission to get as much good bread out into the world as possible.
Recognising that there is a gap between the extraordinary quality found in neighbourhood bakeries and the wider market, we aim to provide this quality at scale, meeting the ever-growing demand for high-quality artisan bread in local shops, restaurants, and cafés.
The bakery school is our way of sharing knowledge, from the science of fermentation and high-hydration doughs to working with UK-grown heritage and population wheats, empowering our community and giving them greater agency over their food choices.