Scotland The Bread attends regular markets and events across Scotland. We can reliably be found at monthly artisanal Food (and drink) Weekends at Bowhouse in Fife, where our grain is grown and our flour is milled. Pre-orders can be made for collection at these markets by email.
Markets and other events are also highlighted on our Facebook page.
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Blackhaugh Community Farm in Perthshire are running an events-packed, family-friendly, farm-wide open day focused on the 'Wheat We Eat' project. Experience threshing the wheat grown by Scotland The Bread's citizen science Soil to Slice groups. Have a go at separating the grain from the straw using a threshing machine with STB chairman Andrew Whitley, and learn what happens before and after with harvesting, milling and baking demonstrations. Bring your loaves and jam along to enter into the bread and preserves…Find out more »
Join Scotland The Bread at Bowhouse’s ever-popular Food Weekend from 10am – 4pm on the 12th & 13th October. Our stalls will have bags of flour available for sale, alongside sourdough starters, our brand-new greetings cards and Bread Matters books that explain everything you need to know about why and how to make nutritious, tasty bread at home. In 2018 we first harvested our nutritious and traditional grains on Balcaskie Estate, where Bowhouse is based. These are now milled onsite…Find out more »
Scotland The Bread will be attending Scotland’s largest smallholder event, celebrating the best of Scottish smallholding, growing and craft. Organised by smallholders, it is aimed at all those with an interest in the productive use of small land holdings. The next Festival will be held on Saturday 26th October 2019 at The Forfar Mart. Call for support: we would be grateful for help on the day if you have time to volunteer on our stall. Please email firstname.lastname@example.org if you can lend a hand. …Find out more »
Scotland The Bread Chairman Andrew Whitley is the Speaker for Trill Farm's Supper & Conversation Talk Title - My Life and Loaves Six loaves, from Seneca’s white to sourdough rye, nestle in Andrew Whitley’s knapsack, providing food for thought on his life's journey. In a ‘conceptual fermentation’ entitled My Life and Loaves he ponders how a fascination with Russian language and literature led to life as an artisan baker, organic grower, campaigner for real bread and champion of diversity against monocultures of minds…Find out more »