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IMPORTANT NEWS FROM SCOTLAND THE BREAD
The Society has decided to cease milling at the end of June 2026 and to end production operations at Bowhouse by the end of August 2026.
- June 15: last order date for collection by, or delivery to, wholesale customers and bakeries for the period up to June 30
- June 22: the online shop closes to flour and grain orders for despatch
- June 28: the online shop closes to flour orders for collection from Bowhouse
- July 11-12: closing down sale and last Scotland The Bread presence at Bowhouse Market. If you plan to pick up flour or grain at this market, please place your order by June 28.
2.Grain for home milling
This work has been – as was always intended – a successful proof of concept: it is possible to grow excellent quality organic wheat and rye in Scotland, mill it in a way that preserves the high level of nutrients, and distribute it to like-minded bakers. As the Society approaches its (formal) 10th birthday, we plan to move on in order to share our experience and knowledge with potential replicators of this pilot.
Various factors have combined to make this decision, sad though it is in some ways, necessary. In recent years, problems with grain pricing, storage conditions and looming rent increases have combined to frustrate our operational profitability at the same time as funding for our core work of action research and community engagement has all but dried up.
The mill at Bowhouse will close but our intention is for the Society to continue.
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.
At the end of August our co-founder and honorary chair Andrew Whitley will step down from his current role and Bread for Good will set out into the big, wide, exciting world of partnerships with like-minded organisations, put down new roots and deliver inspiring events, workshops and impactful community engagement. (Andrew will leave the board, but is happy to remain in the background supporting future developments.)”
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Andrew Whitley & I (Wendy Barrie, Scottish Food Guide) shall continue running the Scottish Bread Championship that, in 2027, will be held in Aberdour.
