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Encouraging beginners, amateurs and enthusiasts to make real bread with long fermentation (the key to health) and changing the way we ‘do’ bread in the UK for good and all.

We promote the social, economic, cultural and health benefits of making bread with grain grown and milled in the region, using slow fermentation and human-scale production. Our considered approach to teaching, living, working and growing creates the right conditions for the fermentation of real bread and good ideas. We work collaboratively with local, sustainable businesses and with agencies, educators, policy makers and campaigns in pursuit of a fairer, healthier food system.

We campaign for organic food, real bread and changes in food policy that will lead to healthier people and an enduring biosphere. We’ve started Scotland The Bread, a project to build a healthy, and equitable local grain economy.

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