Why every loaf matters Last summer, someone drove past the bakery in a white van and shouted out the window at the queue: "It's only fucking bread!" We laughed. But it stuck with us. Is it, though? On the surface, yes — flour, water, salt, time. Simple. Ancient, even. But our loaves start with organic flour grown right here in East Anglia, farmed using regenerative methods that put something back into the land rather than stripping it bare. No additives. No preservatives. No