The Bread Factory teams up with Wildfarmed to produce regenerative bread range

Wholesaler the Bread Factory has collaborated with sustainable flour company Wildfarmed to launch a range of loaves using regneratively-farmed wheat.

Aimed at the foodservice sector, the latest line features four breads made from Wildfarmed's flour which consists of wheat grown to regenerative farming standards.

The new range is crafted with a blend of Wildfarmed flour alongside spelt wholemeal, barley, dark rye and emmer.

The quartet consists of seeded Wildfarmed sourdough, available in 800g (sliced and unsliced) and 205g; white Wildfarmed sourdough in 800g (sliced and unsliced) and 250g quantities; Wildfarmed burger buns; and dinner rolls, which come in a choice of white or seeded variations.

This partnership supports the growing number of farmers using regenerative practices and showcases a more sustainable approach to baking.

For 30 years the Bread Factory has championed a shift away from industrialised engineer-led baking to baker-led craft baking. It has also invested in green technologies across its sites, through initiatives with solar panels, rainwater harvesting, electric vehicles and packaging.

Dan Barrett, the bakery’s managing director for the grocery, wholesale and commercial sectors, said: “Our mission is to make a positive impact on the entire supply chain. We want to create an environment where good practices can flourish, but we can’t do that alone. We want to work with likeminded companies that share these values, like Wildfarmed. Ultimately, it’s a win for farmers and a win for customers.”

Edd Lees, Wildfarmed co-founder, added: “By choosing to include Wildfarmed flour in its range of breads, the Bread Factory will actively be contributing to transforming huge areas of British farmland into healthy regenerative fields.

“Teaming up with the Bread Factory to support it in its mission to play a positive role in improving the food chain system is a huge milestone for Wildfarmed. We’re delighted to be able to work with the Bread Factory to make food grown from regenerative systems more widely available.”