South West Grain Network
SOUTH WEST GRAIN NETWORK
Is a group of South West bakers, millers & farmers who are taking active steps into an alternative grain economy, one that is human scale, non-commodity and grounded in friendship and collaboration.
Hylsten has been an active member of the network since its inception, and we continually look to our community for guidance and inspiration as we work together towards a more sustainable UK grain economy.
The cann mill project - true south west flour
The Cann Mill project is the culmination of work by a group of farmers, millers, and growers, both from the South West Grain Network and beyond. The aim was to produce a flour that is grown, milled, and baked within the South West, helping to reduce the network’s reliance on high-volume, modern wheat varieties produced by large mills such as Shipton Mill.
The grain used to produce True South West flour is a blend of two different population wheats: YQ and Mariagertoba. Population wheats are a wonderful way to introduce a wealth of biodiversity into both our fields and our diets. Conventionally farmed modern wheat varieties, which make up the vast majority of grain consumed worldwide, are monocultures. These modern varieties are often reliant on chemical inputs or, if grown organically, can be highly susceptible to disease or adverse weather events such as drought, which could wipe out an entire harvest.
In contrast, population wheats are made up of a wide variety of different wheat types, making the crop as a whole more resilient. Some varieties may be drought-resistant, while others are less prone to disease. This genetic diversity means that even in challenging conditions, farmers are more likely to harvest a viable crop. Over time, these populations also adapt to the specific climate and land in which they are grown, further increasing their resilience.
JOIN THE MOVEMENT
If you’d like to learn more, visit our bakery, join one of our courses, or follow our journey online, then drop us a message below and we’ll be in touch.
THE COST OF A LOAF
We recognise that for many, buying artisan bread is a luxury, and this doesn’t sit well with us. Below is a pie chart showing a breakdown of the costs involved in making a Country sourdough.
While we would love for our bread to be more accessible, we find ourselves stuck between a rock and a hard place. There are a number of self-imposed non-negotiables that impact the cost of our bread. The biggest ones are paying our staff above the living wage and using only stoneground organic flour, prioritising genetically diverse wheat wherever possible.
We hope that by sharing this cost breakdown, our customers will gain a better understanding of where their money goes. We also hope that this transparency will inspire support for an alternative, human-scale, non-commodity grain economy, one where farmers are paid a fair price for their grain.
