We’ve spent a lot of time going back to the basics of what we do, to the field, the farmer and the miller, to really explore provenance and true artisanal production. We’ve examined the best historical and alternative grains we can find – some of which have been virtually forgotten - and where possible, we’ve focused on ingredients from within the UK.

We’ve also prioritised the use of stone-ground flour, ensuring a much greater inclusion of bran and germ, which ultimately delivers more flavour, and a more nutritious loaf. We have found incredible, diverse grains with unique tastes, but our journey – which is far from over – has also sought to remind us of the tremendous work undertaken by many independent farmers and as such, we are really pleased to have stepped up our support in helping to sustain those farmers who are investing in the future of the land.