From Soil to Slice: A Community Wheat Story We’re Proud to Sponsor 🥖

We’re thrilled to a support community wheat project - a hands-on journey to grow, mill and bake truly local bread.

Last year we partnered with Wrington Bakery to promote wheat growth, educate and explore food and farming in ways unconventionally thought of in the current climate within the produce/farming industry.

In collaboration with FarmLink, the project brought an informative, practical learning experience in a countryside setting - workshops, raised beds, and real science-in-action for local families and schools.

What we did

✳️ Explored indigenous wheat varieties and how they perform in different soils and micro-environments.

✳️ Carried out a range of soil testing and explored various blends of topsoil with indigenous soils

✳️ Provided 36 sleepers to use for the construction of new raised beds

Harvest came the old-school way - scything, hand-threshing (children’s stomping proved amazingly effective!), and winnowing with a simple home/office fan.

After sun-drying, the grain was milled at Gothelney Farm Mill in Bridgwater, yielding 10+ kg of flour - which became bread, pastries, cakes and biscuits shared across the community. Delicious proof of concept!

What’s next

✳️ FarmLink will lead more learning sessions, plus a big DT project with the local secondary school to design better bed protection and finish new beds.

✳️ The school has offered a large on-site plot for next year’s spring wheat - expanding wellbeing and food education.

✳️ We’ll continue supporting with soils, sampling and practical help, scaling an even more sustainable, local grain-to-loaf chain.

Everything good starts with healthy soil and community!