The Bread Factory has teamed up with regenerative farming specialist Wildfarmed to launch a range of breads for the foodservice industry.
The range, which includes sourdough loaves and burger buns, is crafted with a blend of Wildfarmed regeneratively farmed wheat and other flours such as spelt, barley, dark rye, and emmer.
Available from 17 January, the line-up comprises:
- Seeded Wildfarmed Sourdough – handmade with a medley of seeds, including chia, linseed, and more: available in 800g (sliced and unsliced) and 205g
- White Wildfarmed Sourdough – described as a hearty load with a soft tangy crumb: available in 800g (sliced and unsliced) and 205g
- Wildfarmed Burger Bun – The Bread Factory said these buns are specially crafted to complement ‘strong meaty flavours’
- Dinner rolls – the seeded range includes golden linseed, which the firm said offers a ‘unique blend of flavours and textures’: available in a choice of white or seeded variations
The launch has already generated behind-the-scenes excitement within the industry, from prominent national accounts to Michelin-starred chefs, The Bread Factory said.
“For us as bakers, great farming practices lead to great bread,” said Anomarel Ogen, head executive baker, The Bread Factory. “That’s why we care about the entire supply chain journey. From how farmers and the soil are treated, to prioritising the nutritional value of wheat and how it’s milled.”
Ogen added that The Bread Factory knew it was important to find a partner that shared its mission of improving the food chain system.
“With Wildfarmed, we can support a more sustainable way of farming that not only treats farmers well, but produces good quality, no ’cide wheat that creates nutritious, sustainably sourced and delicious bread. We want to grow the market and drive demand for farmers working hard to supply regeneratively farmed wheat,” Ogen added.
No ’cide wheat is grown organically without the use of pesticides, fungicides, herbicides, or any such synthetic chemicals.
Edd Lees, Wildfarmed co-founder, described the partnership with The Bread Factory as a “huge milestone for Wildfarmed”.
“Wildfarmed wheat fields are full of birds, bees and bugs – they’re full of life. By choosing to include Wildfarmed flour in their range of breads, The Bread Factory will actively be contributing to transforming huge areas of British farmland into healthy regenerative fields,” he added.
Since being founded in 2019 by farmer and Grammy-nominated musician Andy Cato, TV presenter George Lamb and investment expert Lees, Wildfarmed has gone from strength to strength in the baking industry. The firm works with a myriad of artisan bakeries as well as retailer M&S, which was among the early adopters of its flour, using it to create the Wildfarmed X M&S range.
Recently, M&S used Wildfarmed’s flour in its in-store bakery sourdough loaves, while the collaboration saw the farming specialist secure a Baking Industry Award for Sustainability Initiative of the Year. Higgidy and Geary’s Bakeries have also rolled out products using the regeneratively farmed flour.
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