22/07/2026
A quick update as we start our first proper holiday since we started dropping bread on doorsteps back in 2021!
FLOUR - updated
With Scotland The Bread sadly ceasing operations, and folic acid mandates affecting our white flour supply, it's all change. Supporting Scottish grain remains incredibly important to us, but we may no longer be an entirely Scottish-grain bakery.
We'll continue to strengthen our Scottish supply chain with our good friends over at Lapwings and all going well they may become our main flour supplier.
Other routes are to return to stoneground flour, working with Cann Mills, and Bruern in the Cotswolds - whose grain and flour were part of LOAF's story for a couple of years. We may even manage to stop into our good friend Henry’s farm on our way home and grab some - and in a lovely crossover, Henry also has connections to classical guitar making, so always plenty to chat about beyond farming and milling!
So, going forward, the flour may change, but our approach won't: direct relationships, traceable ingredients, and paying a fair price to our farmers and millers whose values align with our own.
Holiday is off to a flying start!
See you on Saturday, 15th August! 🌾
