Farm to table: from wheat to sourdough in 2.6 Miles
A pioneering local partnership is proving that great food doesn’t have to travel far.
At Woodhouse Farm in the south Chilterns, wheat grown using regenerative farming methods will be milled on-site and turned into artisan sourdough bread just 2.6 miles away at Imma Bakery. Supported by the Farming in Protected Landscapes (FiPL) programme, the project has brought farming, milling and baking together in a truly local supply chain.
The installation of a new stoneground micro-mill will allow grain to be processed where it is grown before being supplied directly to the bakery. The result will be high-quality flour, reduced food miles and a clear connection between the landscape and the food it produces.
The initiative demonstrates how regenerative farming can be supported through local markets, helping to strengthen rural businesses while delivering benefits for soil health, biodiversity and community engagement.
Funded through Defra’s Farming in Protected Landscapes programme, the project is a simple but powerful example of how local collaboration can create a more sustainable food system – from field to loaf in just 2.6 miles.
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