Farming News - Brakes launches Wildfarmed Bread range

Brakes launches Wildfarmed Bread range

Brakes, the UK’s leading foodservice supplier, has launched a new range of products made using Wildfarmed flour, supporting a growing interest in natural, regenerative agriculture.


The breads have been made with wheat flour blend which includes Wildfarmed flour, which is produced using low input farming, with no pesticides, fungicides or herbicides used in growing the wheat.

The range, which is the result of a collaboration between Brakes, The Bread Factory, Speciality Breads and Wildfarmed, includes La Boulangerie burger buns, doughballs and bread rolls, as well as Wildfarmed branded artisan sourdough loaves, rolls, and burger buns, each offering a unique, rustic crust with richly complex flavours.

Brakes has also introduced a complementary range of Wildfarmed flour.


Biodiversity is at the heart of the Wildfarmed proposition, with varieties selected to suit companion planting with other crops. These can provide a secondary crop in the same field; increase natural habitats; protect or restore depleted soils; and also includes millions of pollinator flowers, which support a wide selection of wildlife, including bees. Wildfarmed is also helping to bring birds back into the countryside including partridge and woodcocks.

 The Wildfarmed model produces less carbon, with the reduction of chemicals plus the Wildfarmed biology based-cropping techniques, meaning that it produces 2.8kg less CO2 per kg than conventional flour.

 Paul Nieduszynski, CEO at Sysco GB, said, “At the heart of this partnership is a shared commitment to deliver sustainable, healthy, and flavoursome food production. Regenerative agriculture will be key for foodservice operators to cut the emissions of the food they serve, so we’re pleased to be leading the way with this fantastic range.


“Our partnership introduces an exclusive range of artisanal bread products, combining The Bread Factory’s baking expertise with Wildfarmed’s responsibly grown flours, and bringing it within the reach of thousands of chefs through the Brakes’ network.”