We are craft bakers. And the ethos of a craft baker is simple — source high-quality ingredients from people you trust, use your hands and your head, and give your community something real: bread made with care, not compromise.
Over the last years, we’ve taken a good look at how we do that — and why it matters. Not to tick boxes. Not to chase certifications. But to shape a food system that’s better — for the people who grow, make and eat the food we bake every day.
“We’re shaping the food system of the future — starting with a mindful supply chain that serves our customers and our communities”
Sustainability isn’t a project. For us, it’s a responsibility. One that runs through every part of our bakery — from how we source, how we deliver, and how we look after our people and the communities. We’ve focused our efforts on six key pillars: Sourcing. Energy. Transport. Waste, Our People and Communities. And we’ve made progress consistently and with purpose.
Where it all begins: the grain
Our sustainability story starts with what’s always been at the heart of good bread: the grain.
We’ve partnered with UK millers and farmers who share our values — people who care about soil, biodiversity, and flavour as much as we do. Instead of chasing labels like Organic or Regenerative, we prioritise results: transparent provenance, better outcomes, and farming that works with nature, not against it.
Because when farmers take care of their land, better wheat follows. And when you start with better wheat, you get better bread.
We’ve backed this belief with action: Over the last year, we’ve worked with ten UK farms, including Bruern Farms in the Cotswolds, to grow wheat in ways that support the soil, enrich the ecosystem, and bring flavour back to the loaf.
In return, we’ve committed to buying what they grow. Every part of it — not just the clean, perfect bits. Because that’s what partnership looks like. And because eating from the whole field, not just the headline grain, is how we support more resilient food systems.
Real Numbers. Real change
This year, we’ve directly sourced:
- 816 tonnes of regenerative flour
- 193 tonnes of organic flour
- 32 tonnes from Bruern Farm, as part of our pilot to bake with the whole harvest
That adds up to around 12%of the bakery’s total flour usage. It’s not everything yet — but it’s a big step. We believe in baking that reflects our values — not just our recipes. In putting quality before convenience. People before processes. And in doing the work, even when no one’s looking.
Beyond the grain
Sourcing is only one part of the puzzle. We’ve also tightened our processes across the bakery — cutting waste, using less, and investing where it counts.
Since 2022, we’ve reduced our carbon intensity by 31% and committed to reaching net zero by 2040. That means reviewing every decision we make — from the energy we use to the way we deliver our bread.
“We believe in baking that reflects our values — not just our recipes. In putting quality before convenience. People before processes”
Our electric van fleet is a key part of this. Last year, we completed 7,500 delivery drops — a 50% increase year-on-year. This shift has helped us cut direct transport energy consumption by 37%, shrinking our footprint while we continue to deliver the best quality breads,every day.
We’ve also improved our route planning and started testing more efficient delivery models. We’re not there yet — but we’re tracking every step, learning as we go, and doing what we can to improve our food system.
if you want to read the full report to understand more about the metrics, numbers and goals click below:
