FROM CROP TO CRUST II: A CONFERENCE ON THE FARMER, BAKER, CONSUMER CONNECTION (SATURDAY, OCTOBER 8TH)

From Crop to Crust: the farmer, baker, consumer food chain

A one-day conference on the 'bread chain', October 8, Sacrewell Watermill amd Heritage Farm, Peterborough.

Last week was ‘Bread Week’ on the BBC’s hugely popular ‘Great British Bake-Off. Across the country people are plucking up courage to bake bread, new artisan bakeries are popping up on our high streets and real bread made with flour, water, yeast and salt, has never been more in the public eye!

What a great time for the SPAB Mills Section, Traditional Cornmillers Guild and Real Bread Campaign to launch Crop to Crust II, a conference focusing on the food chain that is farmer -  to miller - to baker - to consumer today, celebrating the role that Britain's traditional windmills and watermills are playing in bringing real bread to the nation’s kitchen tables.

This conference is about how traditional mills can enhance the sustainability of rural communities by sourcing more food locally, developing specialist varieties and breeds of wheat, maintaining biodiversity, ensuring best fit to local soil and climate, and making the maximum possible use of renewable energy. We will share the success stories of farmers, millers and bakers working together to produce fantastic wheat, flour and breads with great provenance - local food for local people!

The conference builds upon the success of ‘From Crop to Crust’ a conference held at NFU Mutual, Stratford upon Avon in 2011.

Key messages that will be shared at the conference include:

·         Customers are looking for great quality stoneground flour using wheat from local farms, wheat with provenance

·         Farmers who are supplying their local mill are enjoying great opportunities to promote their farm, raising awareness of their work as stewards of the land, their crops, bringing the consumer to the farm gate to learn about what farmers do

·         Traditional millers (milling using wind and water power in windmills and watermills) are creating an artisan product which is in high demand giving a real viable future to many of our important listed mill buildings

·         Bakers (with commercial and domestic) are benefiting from the great story of local grain, local artisan stoneground flour produced by renewable energy, low food miles and provenance – customers knowing where their food comes from

Jonathan Cook, Chairman of the SPAB Mills Section, said: “This is a great opportunity for the farming, milling and baking communities to come together united in their passion for wheat, flour and bread! Critically, the re-awakening of this food chain is offering a real future for more of our traditional mills and in the process building our rural economy. It’s fantastic to see how our industry has changed so much in a few years.”

The conference is organised by the SPAB Mills Section in association with the Traditional Cornmillers Guild and Sustain’s Real Bread Campaign. Speakers include award-winning baker Tom Herbert of Hobbs House Bakery, one half of the Fabulous Baker Brothers and Vanessa Kimbell, baker, journalist and author of several books on bread making.

Bakers are being encouraged to join in by taking part in ‘Bread Share’, baking bread with flour from a local traditional mill, bringing it to the conference and swapping it with someone else. Delegates will hear from leading farmers, millers and bakers all sharing their passion for creating fantastic wheat, flour and bread, be able to share stories and tips and enjoy visiting award winning and enjoy visiting the award winning Sacrewell Watermill.

The conference is organised by the SPAB Mills Section in association with the Traditional Cornmillers Guild and Sustain’s Real Bread Campaign. Speakers include award-winning baker Tom Herbert of Hobbs House Bakery, one half of the Fabulous Baker Brothers and Vanessa Kimbell, baker, journalist and author of several books on bread making.

Ends

Date October 8, Venue, Sacrewell Watermill and Heritage Farm, Peterborough.

More info and bookings: SPAB Mills Section 0207 456 0909

Email: sophie@spab.org,uk

Twitter: @crop2crust

Facebook: Crop to Crust

http://www.spab.org.uk/spab-mills-section/crop-to-crust/