The benefits of Wildfarmed flour
At Good In Bread, everything we do starts with a simple belief: good bread begins with good ingredients. The flour we choose isn’t just about flavour or texture; it’s about the kind of food system we want to support. As a company, we care deeply about the impact our baking has on the environment, farmers, and ultimately on you, the person enjoying our bread.
And as a consumer, your choices matter too. Every loaf, bun or pastry you buy helps shape the future of farming. By choosing products made with responsibly grown ingredients, you support a food system that protects the soil beneath our feet and the ecosystems that sustain us all.
Understanding agricultural practices is crucial for making sustainable food choices. According to FAO, agriculture and land use are major contributors to food-related greenhouse gases. Therefore, it’s essential to prioritise eco-friendly farming methods.
That’s why we’re proud to bake with Wildfarmed flour, a leader in regenerative agriculture. Their approach doesn’t just minimise harm; it actively improves soil health, boosts biodiversity, and nurtures more resilient landscapes.
This means the flour we use is not only better for the planet but also produces bread that’s incredibly flavourful and naturally nutritious. When you bite into our sourdough, you’re tasting the result of farming that gives more than it takes.
What is regenerative agriculture?
Regenerative farming is a sustainable agriculture approach that focuses on restoring soil health, enhancing biodiversity, and improving ecosystem resilience.
Farmers who adhere to regenerative practices use methods like:
- Crop rotation to reduce pests and maintain soil fertility
- Cover cropping to protect and enrich soil
- Minimal or no tillage to preserve soil structure and carbon stores
These methods help regenerate degraded land, increase soil carbon sequestration and promote long-term sustainability.
Regenerative agriculture focuses on restoring soil health
It’s agriculture that works with nature rather than against it, and that’s the kind of system we’re proud to support.
Made with Wildfarmed Flour: What’s on our menu
At Good In Bread, all our sourdough loaves are baked exclusively with Wildfarmed flour. You’ll also find it in some of our favourite pastries, including:
- Cardamom Bun
- Pain Suisse
By choosing these products, you’re supporting better farming, better flavour, and a better future.
The Final Crumb
Choosing Wildfarmed flour is part of our commitment to a food system that nourishes people and the planet. It supports healthy soil, biodiversity, and resilient farmland. At the same time, it helps us bake bread and pastries that are delicious and naturally nutritious. Every sourdough loaf or pastry made with Wildfarmed flour makes a difference.
FAQs
Q: What about your bagels?
A: Our bagels are made with Shipton Mill flour, which is both organic and regenerative. Like our Wildfarmed flour products, it reflects our commitment to high-quality ingredients and sustainable farming practices.
Q: Which products are made with Wildfarmed flour?
A: All our sourdough loaves, plus select pastries like the Cardamom Bun and Pain Suisse, are baked with Wildfarmed flour.
Q: Why choose regenerative flour?
A: Regenerative farming restores soil health, supports biodiversity, and reduces environmental impact, while producing tastier, more nutritious flour. Choosing it supports both the planet and your wellbeing.
