The way bread is made today is a problem. Modern farming practices have left the soil tired and depleted, while a focus on mass production over quality means much of the bread we eat isn’t what it should be. At The Bread Factory, we believe in something better: bread that nourishes the people who eat it, and the land it comes from. Bread that’s full of flavour, and part of a food system built to last.

That belief is at the heart of The Way We Bake - our ethos and strategy that shapes every decision we make. It means using traditional methods not out of nostalgia, but because they work, and combining them with innovation when and where it matters. It also means working with partners who prioritise soil health, biodiversity, and better farming practices.

One of those partners is Wildfarmed, a network of regenerative British farmers whose grains we’ve been incorporating into our breads over the past two years. Their commitment to regeneratively farmed, diverse grains allows us to champion British farming while baking loaves that are richer in flavour and character.

Baking this way is not just about what we make; it’s about how we think. It’s a commitment to evolve, to improve, and to question. To build a system that supports the land, the growers, and the people we feed—showing that it’s possible to make bread that’s better for everyone, from farm to table.

To find out more about The Bread Factory and their product range, please contact your Regency Procurement Manager or you can visit their website.