Farm / Mill / Bake
In 2024, Ryedale Folk Museum teamed up with our friends at nearby Hill Top Farm (the home of Yorkshire Organic Millers) with a new project exploring bread production, past and present.
With funding from the North York Moors National Park Authority’s Farming in Protected Landscapes Fund, we have been celebrating and raising awareness of farmers, millers and bakers who are working hard to fundamentally transform bread production, one loaf at a time.
As part of our project we have worked with producer and broadcaster Richard Staples to make three podcasts that you can listen to using the links below.
Organic bread production today
Organic bread production is experiencing a renaissance in this country. It’s being driven by a growing awareness of health, sustainability, and the deep cultural value of traditional baking techniques.
The story begins on small-scale organic farms, where individuals are working quietly to cultivate resilient and nutrient-rich wheat varieties that can thrive within their differing microclimates. Unlike industrially produced loaves, organic bread must be made from wheat grown without synthetic pesticides or artificial fertilisers. The farmers must rely on more traditional methods of pest control, preserving soil health and biodiversity in the process.
Next, the flour is passed to organic millers. It is their role to preserve the integrity of the grain, producing less-refined flours which retain more nutritional value.
Finally, a range of artisan bakers embrace slow-fermentation techniques and bring people closer to their food. Very often, the bread produced is sourdough, which is gradually gaining a recognition for improved digestibility and its important contribution to the gut biome.
As well as the farmers, millers and bakers, a number of initiatives like The Real Bread Campaign, the Yorkshire Grain Alliance, and FixOurFood champion these efforts, advocating for honest, additive-free bread made with care and respect for time-honoured methods.
By choosing organic bread, consumers are supporting a food system that values soil health, craftsmanship, and community, ensuring that bread that is rooted in tradition continues to thrive into the future.
