Scotland The Bread moves to pastures new

Trustees of Sustain alliance member Bread for Good Community Benefit Society have announced a new chapter for Scotland The Bread with plans to 'share our experience and knowledge with potential replicators of this pilot.' 

Thanking people for their participation and support to date, the trustees wrote: 'Above all, you have supported people to take their health into their own hands, to choose healthier bread originating from a fairer, more local food system that is built for environmental and social sustainability, as well as increased resilience to cyclical geopolitical turmoil. We think that deserves a pat on the back!'

Scotland The Bread's mill will be grinding to a halt in stages from 22 June and close its doors for good on 30 June 2026. 

Home harvest

In the face of claims that it's not possible to grow bread making wheat in northern parts of the British Isles, Bread For Good was established in April 2016 to create proof of concept that would dispel that received 'wisdom'. Scotland The Bread's first flour went on sale in November 2017.

Since then, the not-for-profit organisation has clearly demonstrated that it is possible for certified organic farmers to grow excellent quality wheat and rye in Scotland; mill it locally in a way that preserves the grain's natural nutritional values; and work with bakers who preserve and even enhance everything that nature, farmers and millers have worked to achieve.

Sowing saved seeds

Following the mill's closure, 'the plan is to engage further with agroecological research projects with whom we are already well connected, in particular to translate research into advocacy and to amplify its impact by making real bread more accessible. We will persevere in support of urgently required system change in the growing, milling, and baking of our staple food.'

Scotland The Bread has already pre-sold its equipment, including to 'some likeminded people in the East Neuk of Fife who [...] are committed to expanding a local organic & regenerative grain-flour-bread network.'

Whitley winds down?

Scotland The Bread was co-founded in 2012 by Andrew Whitley* and his late wife Veronica Burke. Andrew has announced that he will step down from his this current role as Bread for Good’s honorary chair at the end of August. 

Real Bread Campaign co-ordinator, Chris Young, who first met Andrew on a course the baker ran at Schumacher College in November 2008, said: ‘I would love to congratulate Andrew on his much-deserved retirement but, knowing Andrew, I suspect that any speculation of such is premature. Instead, I look forward to being inspired by and supporting whatever he gets up to next.’

Invitation

Scotland The Bread welcomes anyone who would like to be part of the next chapter, particularly inviting contributions of contacts, knowledge, suggestions and cash. 'Serious expressions of interest' can be emailed to the Society's Honorary Secretary.

*Yes, the chap who also co-founded the Real Bread Campaign.

See also

Real Bread stories from Scotland