The flour used in its production is made from regenerative farmed wheat, and that, as well as the fact it’s been stone ground, makes it more nutrient dense and flavoursome. It also has far greater benefits to the consumer and the environment than wheat grown the traditional way.
In addition, regenerative farming practices also help us fight the climate crisis by pulling carbon from the atmosphere into the ground. In practical terms, the bread we’re producing is a more sustainable loaf, given that traditional flour arrives to us with 900gCO2 emissions per kg (from farm to flour), whereas our wild farmed flour arrives with a negative carbon footprint (-20gC02 per kg).
So every wild farmed loaf that we sell really does make a difference.
Wildfarmed Wholemeal Flour (GLUTEN), Water, Sesame Seed, Pumpkin Seeds, Sunflower Seeds, Poppy Seeds, Table Salt, Yeast Fresh Block, Butter (MILK), Caster Sugar
Contains: gluten, milk
Any orders after 4pm will not be processed and you will only be able to collect the day after tomorrow.