Better wheat, better bread

Thirty years ago, we started with a simple belief; that bread could be better. Better for the people who eat it, the bakers who make it, and the land that grows it. The kind that’s slow-fermented, deeply flavourful, and rooted in real craft. But good bread starts long before the dough. It begins in the field; with the wheat, the soil, and the people who care for both. That’s why we’ve spent years rethinking where our ingredients come from and how they’re grown. By working with farmers who nurture soil rather than exhaust it, we’re helping to grow a food system that restores rather than takes.

Better wheat, better bread

A few things we’re proud of….

 

  • 860 tonnes of soil-positive flour sourced last year, baked into more than two million loaves sold in 2024.
  • In 2025, we’re aiming for 3,750 tonnes, about 14% of the total flour we use.
  • Working directly with 10 nature-led UK farms.
  • We continue supporting practices like diverse crop rotations, minimal tilling, and livestock integration to rebuild soil health and biodiversity.

We care more about progress than labels. Whether it’s organic, regenerative, or simply the right thing, our focus is on measurable outcomes: healthier soils, stronger communities, and better flavour in every loaf.

Because when the wheat is better, everything that follows can be too.

Explore Our Soil Positive Range
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Baguette

This is a baguette with character. Made with flours grown on regenerative farms.
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Borough White Sourdough

The classic white sourdough, crafted with heritage wheat, wholemeal spelt, rye, and emmer for extra depth of flavour and nutrition.
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Country White Sourdough

This Rustic Country White loaf is baked with a blend of grains including wholemeal wheat, rye, spelt, organic emmer and barley, each chosen for their depth of flavour and nutritional value.
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Mixed Olive Stick Sourdough

A thyme-infused sourdough stick, baked with plump green and Niçoise olives for a sharp, rich Mediterranean bite.
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Potato & Rosemary Sourdough

A fragrant and savoury sourdough packed with flavour – soft chunks of skin-on potato, chopped rosemary, and earthy nigella seeds folded through the dough.
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Potato, Polenta & Onion Sourdough

Our Potato, Polenta & Onion loaf, is baked with potatoes that we roast, skin on, in our bread ovens and then knead into the dough to create a deliciously rich, fragrant sourdough.
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Seven Seeds & Grains Sourdough

Our Seven Seeds & Grains loaf, is baked with a unique blend of seven, gently toasted seeds and grains, that are mixed into a dough that’s made with a wholesome blend of wholemeal flours, giving each loaf a nutty, deep flavour and lots of natural fibre.
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Wildfarmed Burger Bun

These burger buns are the perfect blend of flavour and texture. Sourced from Wildfarmed grains.
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Wildfarmed Seeded Sourdough

Crafted with a blend of Wildfarmed flour and diverse flours like spelt wholemeal, barley, dark rye and emmer, this bread is a testament to our dedication to quality and flavour.
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Wildfarmed White Sourdough

Our white sourdough is made with a blend of Wildfarmed flour and diverse flours like Spelt Wholemeal, Dark Rye, and Emmer, creating a harmonious, hearty loaf with a soft, tangy crumb.
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