From field to bakery in 50 miles: Hobbs House Bakery’s healthier soils journey | Interview | British Baker

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Maris Widgeon wheat growing in a field

Hobbs House Bakery Wild White Sourdough

Anna Herbert of Hobbs House Bakery and farmer John Prior

Hobbs House Bakery Wild White Sourdough

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Hobbs House Bakery wheat in field

Maris Widgeon wheat growing in a field

Source: Hobbs House Bakery

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