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A collaborative project to grow better grain and bake better bread with the common purposes of nourishment, sustainability and food sovereignty.
Genetically diverse grains, organically grown in a regenerative farming system, milled into nutrient-dense flour.
Our Soil to Slice and Flour to the People projects aim to create local resilience and inspire communities to look with fresh eyes at their daily loaf.
We provide free organic wholemeal flour to community bakeries, commercial bakeries offering a community service and community baking groups.
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