Nature Farms Best

Hambleton Bakery Launch the New Wildfarmed Grain Loaf

A Truly Inspirational Story of how one man Andy Cato, who changed the fields of southwestern France to a biodiverse permanent ecosystem that lets nature be the best farmer. Andy was made a Chevalier de L’Ordre du Agricole (the French Farming Knight) in 2018 and his farm was recognised as the most innovative farm in France when awarded the Lauréat National en Agro-Ecologie 2020, for his methods.

Wildfarmed Grain :

We’ve come to know that organic simply isn’t good enough. Because the world needs more than an absence of chemical fertilisers. From soil to seed to table, we need to reimagine every stage of the farming and milling process in a way that protects nature, produces the very best flour.

And we’ve come to know a lot of people who agree with us. We’re building a movement of farmers, millers, bakers, chefs, retailers, food writers and others importance of respecting the natural systems that all plants and animals (including us) need to survive and thrive.

We’re still learning every day. But one thing we’ve always known is that food, grown wild and made well, has the power to change everything.

Nature Farms Best.

 

THE WHEAT: PROVENANCE OF THE WHEAT

The idea of sowing Wildfarmed Grain in pasture owes its success to a seed population given to Andy by a retired French baker, who had saved a handful of his family farm’s long-straw grain. Sown into pasture, long straw wheat grows just as it would have done in the wild meadows of the fertile crescent 10,000 years ago.

• Sowing seeds directly into the grass allowing different plants to grown side by side.
• Recycling nutrients by bringing grazing animals into the fields
• Never using chemicals & disturbing the soil as little as possible

RESULT: This method produces a resilient nutritious crop while constantly improving the soil & the surrounding ecosystem.

THE FLOUR: STONE NOT STEEL 

In order to preserve the exceptional taste and nutrition of Wildfarmed Grain, the grain is only ever stone milled - grinding all three parts of the grain together into a fragrant, golden flour loaded with protein, vitamins, fibre, antioxidants and healthy fats.

THE BREAD: BETTER BREAD IN EVERYWAY

When we make bread with freshly stone-milled Wildfarmed Grain, and use a slow fermentation (sourdough) process, gently treating the dough, we get better tasting bread every time: light, nutty, nutritious and highly digestible.

THE ENVIRONMENT: FUTURE OF FARMING

Wildfarmed Grain believe that by living in harmony with nature, we can start a positive chain reaction that can meaningfully improve our health, climate, wildlife, water and wellbeing. Food grown wild and made well, has the power to change everything.

 

FOR MORE INFORMATION PLEASE VISIT www.wildfarmedgrain.com