A good loaf might have a crackling crust, a springy crumb or flavours that deepen as you eat. We once judged good bread by what we could taste, smell and feel.
Then we began spending more time with farmers, growers and millers, and our understanding changed. Good bread begins long before the bakery, in the field. It should come from wheat grown in ways that nourish the soil rather than deplete it.
This brought us back to flavour. Wheat grown in healthy soil tastes more alive, just as a peach ripened slowly in the sun does. Better soil does not ask us to choose between responsibility and pleasure. It gives us better bread.
To encourage you to choose, or keep choosing, good bread, we wanted to explain what terms like heritage grains, regenerative wheat and non-UPF actually mean. So here’s how we have come to understand them, and how they’ve shaped the way we bake. We hope you’ll find it helpful.
| 