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Integrity of the flour | Respect for the grain

“The baker must crown all the work,” said Per Grupe, a Danish organic wheat farmer, during the Farm to Loaf Symposium held at the e5 Bakehouse in October. He was referring to the visible activity of the artisan baker and the unseen web of plant breeders, farmers and millers who are fusing heritage grains and ecological know-how with modern thinking in the production of non-industrial bread. Radio 4’s Food Programme presenter Sheila Dillon co-hosted the Symposium and described the day as about a “group of remarkable people, who are here to share what they know.”