“We’re shaping the food system of the future — starting with a mindful supply chain that serves our customers and our communities”
At The Bread Factory, we see it as our responsibility to help the food system evolve.
For thirty years, our purpose has been simple: make better bread accessible to everyone. Now, that belief reaches beyond our ovens. We want to make bread better; better for the people who eat it, the bakers who make it, and the land that grows it. We believe it must give back to the fields, where it all begins.
By working directly with farmers who grow diverse, Soil Positive farmed grains, we’re helping to restore soil health, protect biodiversity, and support a more resilient food system. Every Soil Positive loaf is part of that change; proof that flavour, nutrition, and sustainability can rise together.
“For us, progress is about real impact: thriving soils,
strong communities, and bread you can taste the difference in”
We bake with care, and innovation in mind, combining the best of tradition and modern methods. Every loaf is fully fermented and thoughtfully crafted, with flavour and quality built in from start to finish. Good bread takes time.
We work with farmers growing diverse grains, crops that nourish the soil as much as they nourish us. It’s bread that’s better for flavour and for the land it comes from.
“20% of all the flour we used in 2025 was Soil
Positive”
In 2024, we sourced 860 tonnes of Soil Positive flour, baked into more than 2 million loaves; each one made with grains grown to give back to the land. By the end of 2025, we had gone further, using 3,750 tonnes—around 20% of all the flour across our bakeries.
We now work directly with ten UK farms that put nature first, using practices like diverse crop rotations, minimal tilling, and livestock integration to bring life back to the soil.
For us, progress isn’t measured in labels; it’s measured in impact: healthier soils, stronger communities, and better bread.
By the end of 2026, over 30% the flour we use (around 6,300 tonnes) will be Soil Positive and by the end of 2027, more than 50% of all our flour will be Soil Positive. Our focus is already widening: pastries and cakes are next in line, with sourdough leading the way across our breads. Step by step, more of what we bake will be made with grains grown to regenerate the land.
The aim is simple: every loaf, every pastry, every bake should contribute to a food system that gives back more than it takes.
