“We’re shaping the food system of the future — starting with a mindful supply chain that serves our customers and our communities”
At The Bread Factory, we believe we can help change that.
For thirty years, we’ve baked with one purpose: to make bread better. Better for the people who eat it, the bakers who make it, and the land that grows it. That belief now extends far beyond our ovens; back to the fields where it all begins.
By working directly with farmers who grow diverse, regeneratively farmed grains, we’re helping to restore soil health, protect biodiversity, and support a more resilient food system. Every Soil Positive loaf is part of that change; proof that flavour, nutrition, and sustainability can rise together.
“For us, progress is about real impact: thriving soils,
strong communities, and bread you can taste the difference in”
We bake with craft, care, and a spirit of innovation keeping traditional methods alive while shaping a better future for bread. Our loaves are slow-fermented, hand-finished, and made without additives or shortcuts. Because good bread takes time.
We work with farmers and millers who grow diverse, regeneratively farmed grains, crops that feed the soil as much as they feed us. It’s bread that’s better for flavour, for health, and for the land it comes from.
“14% of all the flour we
use is now soil-positive”
Last year, we sourced 860 tonnes of soil-positive flour, baked into more than 2 million loaves; each one made with grains grown to give back to the land. This year we’re aiming higher: 3,750 tonnes, roughly 14% of all the flour we’ll use across our bakeries.
We now work directly with ten UK farms that put nature first, using practices like diverse crop rotations, minimal tilling, and livestock integration to bring life back to the soil.
