Scotland The Bread began in 2012 as a project within Bread Matters. It brings together plant breeders, farmers, millers, bakers, nutritionists and citizens with the common purpose of producing nutritious grain, milling it close to home and using it to make wholesome, slowly-fermented bread that everyone can enjoy. 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. At the same time, we started to stimulate a market for the improved grains by building capacity in community-scale, artisan bread making.
Bread For Good Community Benefit Society was formed in April 2016 to bring the project into community ownership and increase the scale of its activities for the common good. Trading under the name ‘Scotland The Bread’, this innovative social business is setting a whole new agenda for cereal research and public health.
Andrew Whitley and Veronica Burke are two of seven directors on the founding board. Their company Bread Matters will initially be contracted to manage many of the activities while independent capacity is built up so that they can eventually step back. In addition, some of the trading activity of Bread Matters, including its community baking training courses, will be transferred to Scotland The Bread, thus ensuring that the new venture has an income stream from the start.