Wildfarmed Flour
£3.75A high protein T65 white flour for bread and rolls. From UK-based Wildfarmed.
- 1.5kg bag
- Suitable for bread machines
- Stoneground
- Grown using low input farming
- Makes an airy, springy, and light crumb
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£3.50
A medium protein all-purpose T80 plain white flour. From UK-based Wildfarmed.
- 1.5kg bag
- Stoneground / T80
- Grown using regenerative low-input farming
- A refined, nutty, and earthy taste
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Sale£3.50About The Brand This staunch advocate of low-input farming is based in Oxfordshire. Wildfarmed buys and mills “population wheat” from UK farms to make flour. Sourced wheat is grown in ways that help improve the food ecosystem and utilise regenerative farming techniques. WILDFARMED WILDFARMED Flour Collection
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£3.75
A high protein T150 brown wholemeal flour from UK-based Wildfarmed.
- 1.5kg bag
- Suitable for all types of bread
- Stoneground wheat grown using low-input farming
- High in fibre
- Malty and nutty flavour
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Out of Stock
£3.50
A pizza flour from Wildfarmed similar to a fine Italian 00 flour. Ideal for a light, pliable, and airy pizza dough. Available in 1.5kg bags.
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Out of Stock
£3.75
A super fine T55 white patisserie flour for delicate pastries, bread and more. From UK-based Wildfarmed.
- 1.5kg bag
- Roller milled (not stoneground)
- Grown using low input farming
- Use for pastries, bread, pasta & noodles
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Out of Stock
£3.75About The Brand This staunch advocate of low-input farming is based in Oxfordshire. Wildfarmed buys and mills “population wheat” from UK farms to make flour. Sourced wheat is grown in ways that help improve the food ecosystem and utilise regenerative farming techniques. WILDFARMED WILDFARMED Flour Collection
Who is Wildfarmed founded by?
The founders include one-half of the DJ group Groove Armada and presenter George Lamb. Their quest through Wildfarmed Flour is to help improve the food ecosystem.
The Wildfarmed Story
Wildfarmed says:
Our story begins in a field in France. Andy sold his music rights to buy a farm after reading about the horrors of the industrial food system. For years, he toiled and tested the farming methods that now underpin the Wildfarmed Regenerative standards. After a chance meeting in Ibiza, Andy invited his future business partners, George and Edd to visit the farm. Edd wrote a business plan to sell Andy's grain and open a bakery.
Andy knew his farming system worked when his farm was named the most innovative in France. He was knighted for services to agriculture and, for the real taste test, had locals queuing up to buy bread from an Englishman.
Fast forward to 2019. Andy convened with George (whose educational initiative, Grow, runs nature-based learning programs in schools) and Edd (the strategic thinker behind the business) to define the Wildfarmed vision. Adriana joined in, and together they embarked on a mission to reimagine the food system.
Over the last four years, the ever-expanding Wildfarmed team has worked tirelessly to create partnerships with farmers and food producers all across the UK, from loaves in local bakeries to high street retailers to pasta, pizza, lager, and everything in between.
Source: Wildfarmed.co.uk
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