Speciality Breads team up with Wildfarmed in their bid to become the most sustainable bakery in the UK.

Speciality Breads have been leading the way in fully baked, frozen, artisan breads for nearly 3 decades and have ambitious plans for the future that are rooted in sustainability.

The Kent based bakery already has a plant-based alternative to every product that they sell, which is helping to reduce their carbon footprint. The use of Wildfarmed flour represents the next big step towards becoming a greener business and will be followed by more exciting sustainability plans in the near future.

The adoption of Wildfarmed regenerative flour not only avoids the emissions associated with conventional flour but actively contributes to the removal of CO2 from the atmosphere. The vast reduction of chemical inputs usually found in industrial agriculture, plus the Wildfarmed biology-based cropping techniques all actively contribute to an avoidance of 2.8kg of CO2 per 1kg of Wildfarmed regenerative flour.

Additionally, ongoing research is showing benefits to water quality, due to a reduction of chemical run-off, while restoring and driving biodiversity to landscapes. And the best part is the bespoke flour blend Wildfarmed have created with us, is Red Tractor certified.

Caterers can shout about this too, they can use the Wildfarmed logo on their menus completely free of charge to help communicate to their customers their sustainability credentials.

Speciality Breads & Wildfarmed will be producing point of sale for their customers to use. This will be made available via the Speciality Breads website in early 2024.

Simon Cannell, Managing Director of Speciality Breads had this to say about the partnership:

“Speciality Breads are absolutely delighted to be working with Wildfarmed. We are committed as a business to becoming the most sustainable bakery in the UK and this move to using Wildfarmed flour is a huge step forward. By using Wildfarmed wheat flour across our entire range we will be saving approximately 1,100 tonnes of carbon each year. That’s equivalent to the weight of 14 Boeing 737 jets! Both our businesses are completely aligned in our objectives so the partnership with Wildfarmed is a very natural one for us.”

Edd Lees, Commercial Director of Wildfarmed said:

“Wildfarmed wheat fields are full of birds, bees and bugs - they’re full of life. Most wheat fields are silent, dead landscapes but the way we farm is different. All this extra life in our fields means Wildfarmed wheat is healthier, tastier and more nutritious. We’re delighted to be supporting Speciality Breads on their mission to become Britain’s most sustainable bakery, making real food that transforms huge areas of depleted British farmland into healthy regenerative fields that are full of life”