Making bread is a beautiful process; it connects us to people working in ways that benefit us all: farmers promoting biodiversity, Shipton Mill powered by 100% renewable energy, and Cann Mills supplying UK grown organic rye. Hallgate Farm is 1 mile from us and supplies free range eggs.

Our bread reaches an equally extraordinary community, linked by food and hospitality: from Woodfire’s gastro camping sites, Goodwood, and Petworth Community Garden, to restaurants, delis, and local shops, to 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 so 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. There are endless variations but there is always flour and water, and usually salt. The differences are details; we are all making food to share with those we love.