Wildfarmed embarks on UK-wide tour to spread the regenerative message
The tour started in Darlington on 10 March, and continues to London, Skipton North Yorkshire, Manchester, Nottingham and even further, every week throughout March and into April.
To grab a free treat, shoppers must visit a participating bakery and say, ‘Show me the Wildfarmed’ – only available while stocks last.
The Wildfarmed mission
Wildfarmed’s wheat is grown in fields full of diversity. Growing multiple varieties of wheat in healthy soil provides the flour with a nutty, depth of flavour not typically found in monocultures. Wildfarmed stone grinds the grain at its 8th generation family mill in the Cotswolds, grinding all three parts of the grain together into a fragrant, golden flour.
Wildfarmed flour doesn’t just affect one part of the sustainability transition, it helps to increase biodiversity in soil, promote food education and reduce carbon emissions, while the nutrient-rich flour means better human health.
The miller’s mission is to restore biodiversity within arable fields, and to improve soil and ecosystem health while creating a traceable field-to-plate network that allows consumers to participate in this restoration.
All Wildfarmed products are grown without the use of pesticides, herbicides or fungicides, in a system that increases soil biodiversity and produces nutrient dense food.
Its farming approach is committed to improving soil health, and there is a multitude of ways to do this, from poly-cropping to cover crops and strip tilling.
According to cofounders Andy Cato, George Lamb and Edd Less, if we can get grasses, trees and perennial plants of all kinds back into the ‘fields of single crops’ that cover two thirds of the country, “we can make agriculture a solution to our biodiversity and climate crises rather than a contributor.”
By combining multiple wheat variations, multispecies permanent pasture, high density grazing by sheep or grass-fed cattle, compost teas and bio-stimulants, strip tillage and inter-row mowing plus other techniques, Wildfarmed estimate it can build organic matter by 0.1%-0.2% every year.
Farmers are rewarded for the quality of their grain within a supply chain that empowers businesses and consumers to become part of the solution to the world’s most complex problem: climate change.
Embraced by Michelin-starred chefs, bakery manufacturers and the craft sectors across the country, customers can support Wildfarmed’s mission to become the biggest soil regeneration programme on British arable land just by visiting their favourite bakery.
The Wildfarmed UK tour
10 March – Bakerman, Darlington – assorted goods
11 March – Aries Bakehouse, London SW2 – 100% Wildfarmed baguette
17 March – Signorelli, London E20 – croissants and focaccia
23 March – Beaten by a Whisker, London E17 – bun
23 March – Keelham Farm Shop, Skipton North Yorkshire – Keelham sourdough
24 March – Sourdough Sophia, London N8 – wholemeal loaf
30 March – Companio, Manchester – Wildfarmed baguette
30 March – Good Honest, Nottingham – pecan buns and sourdough
31 March – Holy Grain, Manchester – assorted goods
31 March – Ozone Coffee, London E2 – wholemeal bran cake
5 April – Orange Bakery, Wallington Oxfordshire – wholemeal loaf
7 April – Marmadukes, Sheffield – assorted treats
Other participating bakeries – dates to be confirmed – include London bakeries Chatsworth Bakehouse, Laylay Bakery and Bun Dat; More? The Artisan Bakery in the Lake District; and The Long Table in the Cotswolds.
