Making bread is hard to do alone. SØDT works with people whose expertise and ethos we admire: Cann Mills supplies UK grown organic rye grain, Shipton Mill is powered by 100% renewable energy, and Hallgate Farm, one mile away, produces high-welfare free-range eggs.

Our bread reaches a kindred community: Woodfire’s gastro camping sites, Petworth Community Garden, Goodwood, restaurants, delis, farm shops and our tables at home with family and friends.

We bake to order so there is very little waste. 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 collects 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.