The Fold Granary

Join us on Sunday 7th June for a farm tour and talk with Will to learn all about the grains we grow and everything else that happens at The Fold!

We are opening our doors as part of and the event is free!

Check the link in our bio 🌾

A brilliant read from David Wright … thank you so much for our copy! This incredible food has truly shaped much of our human history!

Here’s to Real Bread!

Karen from has been championing our flour since we launched.

We are trialling an 80% whole meal .. some great feedback from her below! Thankyou Karen! 🍞🌾

‘This is really lovely flour. The flavour of the loaf is mildly sweet with a malty flavour…. the colour and taste is very good. It was more like a 50:50 and whilst I was really hoping for a whiter outcome the colour and taste is very good.

The dough is great to work with - a little sticky but I did hydration at the higher end - 72%. Could have done less but I like it as is.

My taste testers really liked it too. They especially liked they are getting the additional nutritional value without the heaviness of a 100% wholewheat. As far as I’m concerned it’s a win!’

Spring wheat getting its feet in the ground and enjoying this bit of rain!

Winter rye now well in ear and looking fabulous in this evenings sun 🙏

Read all about our different varieties of wheat🎋... if you're an artisan baker and you'd like to try samples of our newly launched flours, please email [email protected]!

For trade accounts please apply here www.thefoldgranary.co.uk/trade

Spotted at artisan market today…. Cath from with scones baked with ölands landrace and sourdough with Mariagertoba and April bearded combined!

While most of Devon is bright green, an emerging patchwork of fields will turn yellow, then brown, then silver. This is the kiss of death from glyphosate, the “world’s favourite herbicide”. Most agriculture starts by removing any competing vegetation. In this case, the fields need to be cleared to sow maize for cow feed.

The choice is normally either to plough, costing around £25 per acre, or to spray with glyphosate, costing around £15 per acre. Some argue that glyphosate kills weeds without disturbing the soil, so is less damaging to the environment – and have even branded no-plough farming, facilitated by glyphosate, as ‘regenerative’. Like all artificial pesticides, glyphosate is banned in organic farming.

At college, I was taught that glyphosate breaks down quickly and harmlessly on soil contact, has zero mammalian toxicity, and is harmless in our waterways. All of this turned out to be untrue. It is sprayed on the oats and wheat that go into our breakfast, the legumes in our dinner and the barley that’s turned into our beer. It’s in our tap water and rain; it’s such a persistent chemical that 28% of bread samples tested by the Pesticide Action Network UK were found to contain high levels of glyphosate, while in the US, it can be found in 80% of urine samples. And we’re using more of it than ever – since 1990, the amount of glyphosate used in UK farming has increased by 1,000%.

Every year, I watch these fields die. What upsets me is that maize likes a loose seedbed, so the fields will likely be ploughed anyway. This begs the question: why spray as well? To add to the madness, much of the land will soon be covered with plastic film, to warm the soil and boost early growth. Since 2021, the EU has only allowed biodegradable film, which breaks down into CO2 and water. But in the UK, most of the film is oxo-degradable, breaking down into microplastics that remain in the soil indefinitely. I’m bemused that such widespread plastic pollution is deemed acceptable, while we congratulate ourselves on banning plastic straws.

My point here is not to demonise farmers, but to plead for a food and farming policy that accounts for environmental and financial costs. Farmers are not philosophers; they must make a living. It’s the government’s job to create the framework, so food production is not achieved at the cost of our planet or the health of its people.

📸 Emma Stoner for Veg & Table

What a delight to see our Cornovii population organic flour used in this absolutely delicious recipe from .bakery

With miso, peanut butter and sesame seeds and 100% wholemeal. Go check them out!

If you’re an artisan baker and would like to experiment with our flour please reach out via DM!

Fantastic feature in the Worcester News 🎋

New heritage flours made by 'bringing the farm full circle' The Fold Granary in Bransford launches organic, heritage wheat flours grown and milled at New House Farm, reviving traditional milling for artisan…

Delighted to have 1.5kg retail bags of our four varities of Heritage and Population wheat flour now for sale in The Fold Cafe

So many reasons to choose these varieties over commercial wheats for fantastic real bread and biscuits!

The cafe is open 9-4pm everyday and you can also pick up a selection of other essentials including Peter Cooks Bread, Cotteswold Dairy Milk, Bransford Honey, Mill Bank Coffee Co. Coffee and more!