Visions and aims

We need

to grow better grains, bake them well in our neighbourhoods, and make this nutritious bread accessible to everyone.

We are

• Developing collaborative projects that expand the reach of better bread and ground grain research in community practice
• Seeking funding to sustain and grow our community-based grain-growing and bread-making work 
• Championing food policy changes that are driven and proven by local community projects, to foster healthier and more resilient food systems

We have

• Conducted a decade-long pilot proving that it is possible to grow excellent quality organic wheat and rye in Scotland, mill it in a way that preserves the high level of nutrients, and distribute it to like-minded bakers. 
• researched genetically diverse grains with above-average nutrients and remarkable flavour
• grown these grains organically using regenerative farming practices
• milled and sold these grains and flour commercially, and donated to community groups through our Solidarity Bag programme
• brought our Flour to the People through an innovative project increasing community breadmaking skills and local food resilience