We’ve recently changed the way we bake so that now, the soil goes first. We ask what wheat can grow well while making the land healthier, then build our recipes around whatever the harvest gives us. We call this wheat Soil Positive™. 

Today, many of our products are made with Soil Positive flour, but not all of them. We want to buy more, but first, more needs to be grown. Farmers can't change overnight. Different farming practices require time, investment and critically, confidence that somebody will buy what they grow.

That's where you come in. Choosing our loaves is a small vote for a different kind of wheat. It's as simple as choosing our rich and malty Brown Sourdough, our almost-white and creamy San Francisco, or our classic, golden-brown Baguette.

If you already choose our loaves, you’re part of this – whether you realised it or not. Please keep choosing them, and we'll keep making sure the soil goes first.