Making bread connects us to people we admire. We use UK grown organic rye grain from Cann Mills and flours from Shipton Mill, which is powered by 100% renewable energy. Hallgate Farm is one mile away and supplies free range eggs.

Our bread reaches an equally extraordinary community: from Woodfire’s gastro camping sites, Petworth Community Garden and Goodwood to restaurants, delis, local shops and our tables at home with family and friends.

We bake to order so there is very little waste. Rules prevent us from donating bread directly to our local food bank and instead we bake to order for their projects. When we do have excess bread our friends at Nelly’s Farm use it for their scotch eggs and, if there is more than they need, Westerlands regenerative farm collect it for their pigs.

Every culture has a tradition of making bread, led by its environment. While there are endless variations there is always flour and water and usually salt. The differences are details; we are all making food to share with those we love.