Craft Baking


soil focused T


A wheat project for farming and ‘better bread’


We follow the wheat project diaries of popular British bakery and cafe chain, GAIL’s. Here,Charlie Monaghan discusses their steps in a year-long initiative with 10 nature-led farmers in which they are supporting them to do more of the type of farming they think is needed in the food system.


he world of craft baking is an exciting place to be. In a culture that is increasingly interested in understanding where food comes from, and with recent advances


to the scientific understanding of healthy agriculture, we bakers have an opportunity to meaningfully support farming that improves soil health, crop resilience, grain nutrition


16 Kennedy’s Bakery Production April/May 2024


and, ultimately, results in more flavourful bread for our customers. We have long believed that the best bread is a culmination of a farmer, a miller, and a baker working together. Our latest initiative to emerge from this belief is the Wheat Project, which began with conversations with our millers, especially John Lister from Shipton Mill, about how we can support nature- focused farmers to do better, and more. Today, we are pleased to share the prologue


to an ongoing story that will capture the project from the perspective of all involved as the seasons pass and the wheat grows taller, from farmer to miller to baker. But we begin with Tom Molnar, our co-founder and CEO, to tell the story of what role the entrepreneur has in making changes to shift the food system towards a better future. Tom: “Like most of the ideas at GAIL’s, it started with the bakers – they are the greatest source of ideas I can tap into and always have


bakeryproduction.co.uk


photography credit all on pictures] Elliot Sheppard


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