STORIES · 04.04.23
Farming | Food | Sustainability
As someone who has long been fascinated by work of the hand and watching artisan skills in action, I wanted to share this film that shows a glimpse inside our bakery at Daylesford.
Our wonderful bakers at the farm make hundreds of fresh, organic loaves every single day, from sourdoughs and baguettes to a variety of seeded and fruited breads. I love that they rely on traditional methods, kneading and shaping their doughs by hand, then leaving them to prove and develop flavour according to a natural timescale. We are lucky to be able to make some really interesting and delicious seasonal breads and pâtisserie too, using fruit, vegetables and herbs grown in the farm’s Market Garden just a few hundred meters away.
We currently use organic flour from Shipton Mill nearby, however, as we look to the future, it has been exciting to try growing a few heritage wheat varieties of our own on the farm, including emmer, spelt and einkorn. The project is still very much in its infancy, and as with all organic farming, its success will largely depend on the weather over the next few months. It is my hope that one day I will be able to share a Daylesford loaf that has been entirely homegrown, travelling no more than a few miles from soil to mill, oven and then plate.
