Bread For Good

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Bread For Good Bread For Good Community Benefit Society, formerly known as Scotland The Bread. The idea is simple: grow nutritious wheat locally and bake it close to home.

No longer milling, now focusing on research, skills-building and campaigning for better bread and grain for people and planet. Bread For Good Community Benefit Society, trading as Scotland The Bread, is a food justice charity offering tasty solutions to diet-related problems. We produce flour for bread that meets the needs of the times – to nourish everyone fairly in harmony with nature. This supports local farmers, reduces food miles, enhances nutritional value, and creates jobs as we equip community bakers to use local grains. Bread For Good Community Benefit Society was formed in April 2016 to take over this project, which was initially created in 2012 by Andrew Whitley and Veronica Burke of Bread Matters Ltd. Working with scientists in leading institutions, we began to research heritage Scottish and Nordic wheats to find nutrient-rich varieties that do well in local conditions.

🤝 Bread for Good Community Benefit Society is looking for new Trustees 🤝 Help us spread the word about food justice and ...
14/10/2026

🤝 Bread for Good Community Benefit Society is looking for new Trustees 🤝

Help us spread the word about food justice and better bread in Scotland.

We would especially like to hear from you if you can support us as Honorary Secretary in ensuring our governance runs smoothly, transparently, and in line with legal requirements, OR as Honorary Treasurer to oversee the financial health of the charity, ensuring our resources are managed responsibly.

Having proved the feasibility of growing breadmaking wheat and rye in Scotland as Scotland The Bread – something that Scottish Government in 2016 regarded as so pointless that it didn’t gather statistics on grains other than those grown largely for animal feed and alcohol – we have handed on the flour milling element to other people and reverted to our official CBS name, Bread For Good.

In this new chapter we will be engaging further with agroecological research projects, translating research into advocacy, and amplifying impact by making real bread more accessible to everybody.

What trustees do
Trustees are responsible for guiding the strategic direction of Bread For Good, ensuring good governance, and supporting our small team and network of members and supporters. This is a voluntary role (reasonable expenses reimbursed). Trustees are expected to:

- Attend regular Board meetings
- Contribute to decision making and oversight of our projects, and help us realise our vision for the future
- Support fundraising, communications and community engagement.

Who we’re looking for
We welcome applications from people who share our values of solidarity, nourishment and food justice. We are particularly looking for an Honorary Secretary and Treasurer, but are also interested in hearing from people who can bring skills or experience in areas such as:

- Community food systems and sustainable agriculture
- Governance and charity leadership
- Finance, fundraising and investment oversight
- Communications (especially websites), outreach and community engagement
- Business development and organisational transition

Why join?
As a trustee, you will be part of a pioneering movement that has already:
- Rescued three nearly forgotten Scottish winter wheat varieties
- Researched, grown and milled grains with higher nutritional value than commercial alternatives
- Supported communities across Scotland to engage with milling better grains and baking better bread
- Partnered with food hubs to share breadmaking skills and nutritional knowledge
- Helped inspire the growing eco-bread network in Scotland.

You’ll be joining a participatory network of members and supporters who believe in nutrient dense, genetically diverse grains, organically grown in regenerative farming systems and milled into flour that sustains both bodies and communities.

How to apply
Please send a short statement of interest outlining your relevant experience and motivation to [email protected]. For an initial informal conversation about the role, please contact long-standing trustee Alison Ramcharran ([email protected]).

It's so wonderful to see Rouge d'Ecosse grain continuing to thrive! https://www.edinburghinquirer.co.uk/p/home-grown-edi...
12/10/2026

It's so wonderful to see Rouge d'Ecosse grain continuing to thrive!

https://www.edinburghinquirer.co.uk/p/home-grown-edinburgh-bread-is-making

Rouge D’Ecosse was one of the three historic wheat varieties that we rescued from obscurity over a decade ago. We grew it out, mixed it with other varieties and it became part of the grain that we grew as Balcaskie Landrace. It's wonderful to know that, while we no longer grow it, this historic variety lives on in the fantastic work that Lauriston Farm are doing. And that you can now buy it there, both in flour form and in bread from Granton Garden Bakery!

The work these guys are doing is so laudable: check out everything that's going on at Edinburgh Agroecology Coop Lauriston Farm, Granton Community Gardeners and Granton Garden Bakery - if you're interested in local grain systems, you'll be impressed and inspired.

We have been a little quiet this Sourdough September, as we are no longer milling and selling flour… but we are still he...
17/09/2026

We have been a little quiet this Sourdough September, as we are no longer milling and selling flour… but we are still here! And, it has never been more important to choose better bread and grain.

We are doubling down on our original purpose: bread for good. So we don’t forget, we will be reverting to our original name: Bread for Good Community Benefit Society.

And as for what we’ll do? We are focusing on our community-building work, baking research, and education around baking and nutrition. In the coming year we will run a series of pilot projects to address each of these aims, and all our work will be designed to shape both personal habits around food choices, and wider food policy.

Rest assured, there will be grain, and there will be flour – we just won’t be the ones milling and selling it right now. There will be bread – and we might be making that, or at the very least, supporting people to take their health into their own hands, and exercise their power by making positive contributions to the health of the planet.

A mill closes and another opens - exciting to see this new launch from Company Bakery, forging another link in the chain...
25/08/2026

A mill closes and another opens - exciting to see this new launch from Company Bakery, forging another link in the chain between growers and independent bakers.

Amazing work at Granton Community Gardeners!
25/08/2026

Amazing work at Granton Community Gardeners!

🤝 Bread for Good Community Benefit Society (Scotland The Bread) is looking for new Trustees 🤝Help us spread the word abo...
14/07/2026

🤝 Bread for Good Community Benefit Society (Scotland The Bread) is looking for new Trustees 🤝

Help us spread the word about food justice and better bread in Scotland.

Scotland The Bread began as a collaborative project to grow better grain and bake better bread with the common purposes of nourishment, sustainability and food sovereignty. We are a Community Benefit Society and charity, rooted in Scotland’s soils and communities, working to create local resilience and to inspire people to look with fresh eyes at their daily loaf.

Having proved the feasibility of growing breadmaking wheat and rye in Scotland – something that Scottish Government in 2016 regarded as so pointless that it didn’t gather statistics on grains other than those grown largely for animal feed and alcohol – we are handing on the flour milling element to other people. Think of it as giving someone a piece of the lively sourdough that you’ve nurtured for a few years, or a handful of seeds that will grow into healthy harvests and a real local bread economy.

Bread for Good Community Benefit Society is beginning a new chapter: engaging further with agroecological research projects, translating research into advocacy, and amplifying impact by making real bread more accessible to everybody.

At our Annual General Meeting on August 12th, our co-founder and honorary chair Andrew Whitley will step down, and we are seeking new trustees to help guide the Society into its next decade.

🤝 What trustees do
Trustees are responsible for guiding the strategic direction of Scotland The Bread, ensuring good governance, and supporting our small team and network of members and supporters. This is a voluntary role (reasonable expenses reimbursed). Trustees are expected to:
- Attend regular Board meetings
- Contribute to decision making and oversight of our projects, and help us realise our vision for the future of Scotland The Bread
- Support fundraising, communications and community engagement.

🤝 Who we’re looking for
We welcome applications from people who share our values of solidarity, nourishment and food justice, and who can bring skills or experience in areas such as:
- Community food systems and sustainable agriculture
- Governance and charity leadership
- Finance, fundraising and investment oversight
- Communications (especially websites) outreach and community engagement
- Business development and organisational transition

🤝 Why join?
As a trustee, you will be part of a pioneering movement that has already:
- Rescued three nearly forgotten Scottish winter wheat varieties
- Researched, grown and milled grains with higher nutritional value than commercial alternatives
- Supported communities across Scotland to engage with milling better grains and baking better bread
- Partnered with food hubs to share breadmaking skills and nutritional knowledge
- Helped inspire the growing eco-bread network in Scotland.

You’ll be joining a participatory network of members and supporters who believe in nutrient dense, genetically diverse grains, organically grown in regenerative farming systems and milled into flour that sustains both bodies and communities.

🤝 How to apply
Please send a short statement of interest outlining your relevant experience and motivation to [email protected] by July 31st. For an initial informal conversation about the role, please contact long-standing trustee Alison Ramcharran ([email protected]).

This weekend (July 11 & 12th) will see our final appearance at the Bowhouse Market - some and say hello, and pick up som...
08/07/2026

This weekend (July 11 & 12th) will see our final appearance at the Bowhouse Market - some and say hello, and pick up some baking bargains!

We will have pre-ordered flour and grain available for collection, as well as a range of baking equipment and books for sale.

We're looking forward to seeing folk for the final time as market stallholders 🧡

Much of our baking kit (but not flour or grain) but is still available for sale through our online shop: https://scotlandthebread.org/shop/

An important update for all our shareholders, subscribers, supporters and customers: Bread For Good Community Benefit So...
17/06/2026

An important update for all our shareholders, subscribers, supporters and customers: Bread For Good Community Benefit Society (trading as Scotland The Bread) has decided to stop milling at the end of June 2026 and to end production operations at Bowhouse by the end of August.

The mill at Bowhouse will close but the Society will continue.

We are going to be producing as much flour as we can before ceasing milling operations at the end of June. Key deadlines are as follows:

• June 22: last order date for collection by, or delivery to, wholesale customers and bakeries for the period up to June 30

• June 24: 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.

This has been a difficult but necessary decision. For the full update and details of our future plans, please head to our website to read more from the Trustees of the Bread For Good Society: https://scotlandthebread.org/about-scotland-the-bread/important-update-june-2026/

Michael Pollan gives a great, clear explanation of the nutritional problems caused by monocrops towards the start of thi...
01/06/2026

Michael Pollan gives a great, clear explanation of the nutritional problems caused by monocrops towards the start of this podcast episode: https://zoe.com/learn/the-science-of-food-addiction-and-5-ways-to-regain-control

It's an interesting listen on the dangerous hyper-palatability of ultra-processed foods, including how bread and bread products can so easily masquerade as wholesome while sitting at the top of the UPF tree.

He refers to corn but wheat has the same issues, to which we would add the danger of relying on single breed varieties in a changing climate that requires the adaptability and resilience provided by a genetically diverse crop like STB's Balcaskie Landrace.

Shop with over 8,000 retailers via   and earn a free donation for us at the same time.Heaps of big names that you probab...
18/05/2026

Shop with over 8,000 retailers via and earn a free donation for us at the same time.

Heaps of big names that you probably shop with regularly are ready to donate, and it won't cost you anything extra.

Please sign up today (search for Bread For Good Community Benefit Society) and we could win a massive £5,000 donation:

https://www.easyfundraising.org.uk/

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