Mother use 100% WILDFARMED flour which is grown by farmers following strict protocols that ensure biodiversity and soil health. This process is not only a sustainable form of agriculture but also produces the most delicious flour. Their bread is slowly fermented, a process that takes 3 days from start to finish and allows for greater depth of flavour, superior texture and also a long lasting and highly digestible product. In short, we aspire to produce bread that is first and foremost a pleasure to eat but also good for you and good for the planet". Wildfarmed flour is grown to organic standards, and the bread is baked locally in Luddendenfoot.