Monthly Archives: February 2018

The How and Why of Scotland The Bread Heritage Flour

We are enjoying being kept busy at Macbiehill Farmhouse milling Scotland The Bread’s heritage flours – more than three quarters of a ton, as of January 2018. In November we launched three varieties of flour from wheat landraces that were common in Scotland in the 19th century – Rouge d’Ecosse, Golden Drop and Hunter’s. We are somewhat […]

Taking Stock

When crowded calendars demand our attention and we are engrossed in working towards the next big goal, it can be easy to lose sight of the milestones that have already been passed. To celebrate the dawn of 2018 and the completion of some long to-do lists, Director Clare Fennell cast her eye back over Scotland The Bread’s […]