At The Bread Factory, we set out to do something simple but important: rethink the way we bake some of our most-loved loaves. Make them better for the people who eat them. Better for the planet. Better in flavour, texture, and nourishment.
It wasn’t about reinventing what we do. We still believe in the slow fermentation, traditional methods, and careful craft that have always guided us. But baking well means more than sticking to the old ways. It means being open to change — to learning, evolving, and improving.
So we started with a question: how could we make our bread more delicious, more nutritious, and more sustainable?
That question led us to rework some of our classic loaves from the ground up — quite literally. And since then, we have been baking it differently.
Baking better bread, every day
The new breads feature a broader variety of grains — emmer, spelt, barley, and rye — chosen not only for their depth of flavour and texture, but for their nutritional value and the way they’re grown.
These grains come from regenerative farms: places where the soil is treated as something to be nurtured, not exploited. Where diversity is seen as a strength. And where farming plays a part in healing the land, not exhausting it.
This change means a more flavourful bread. One that’s higher in fibre, richer in grain character, and made with ingredients that contribute to a healthier food system.
For us this is part of something much bigger — a commitment to baking that’s not only good, but good for something – Baking with Purpose.
Bread that reflects the values we care about. Bread we’re proud to bake. Bread that tastes of something better.
