Macbiehill Farmhouse, Lamancha, West Linton, Peeblesshire EH46 7AZ info@scotlandthebread.org 01968 660449 @scotlandbread

The Scottish Bread Championships 2018: full list of awards

The second Scottish Bread Championships was held at this year’s Royal Highland Show, attracting more than 80 entries from across Scotland. Judging took almost four hours, with eight of the country’s keenest food experts poring over a laden… Read More

We’re recruiting: Scotland The Bread Miller-Manager

Scotland The Bread recently launched three own-brand flours made from historic Scottish wheats that are being registered as Conservation Varieties. The Community Benefit Society has thus far been based at Macbiehill Farmhouse (near West Linton), which is also the… Read More

Meet the 2018 Scottish Bread Championships Panel

After the success of 2017’s inaugural Scottish Bread Championships, this year’s expert-packed judging panel has expanded by two, bringing the expertise of cookery writer Sue Lawrence and gastronomy academic Charlotte Maberly to the sourdough-laden table. Read about all… Read More

Scotland The Bread at Glasgow’s Crossmyloof Bread Festival

The turn out was impressive, so chances are you already know all about the first Crossmyloof Bread Festival, held on April 21st on the site of the former Crossmyloof Bakery in Glasgow. ‘Bread and roses’ was the theme… Read More

Real Bread Week Soil to Slice Gathering

To celebrate the start of Real Bread Week (February 24 – March 4), a number of our Soil to Slice groups gathered on Sunday 25 February at the Royal Botanic Garden Edinburgh’s Botanic Cottage to talk yields, baking inspiration, milling and new… Read More

The how and why of Scotland The Bread heritage flour

We are enjoying being kept busy at Macbiehill Farmhouse milling Scotland The Bread’s heritage flours – more than three quarters of a ton, as of January 2018. In November we launched three varieties of flour from wheat landraces… Read More

Taking Stock

When crowded calendars demand our attention and we are engrossed in working towards the next big goal, it can be easy to lose sight of the milestones that have already been passed. To celebrate the dawn of 2018… Read More

Bakers feed back on Scotland The Bread heritage flours

To mark the launch of our heritage flours, we sent samples to some of our most trusted bakers to gain valuable feedback. The flour is softer than normal breadmaking flour (we have written a list of tips and… Read More

Scotland The Bread’s heritage flour is launched for sale

After five years’ work in growing and research, social business Scotland The Bread has released for sale Scotland’s first ever nutrient-dense heritage flour. More than 900,000 tonnes of wheat was grown in Scotland in 2017, enough to make… Read More

Soil To Slice Case Study: Granton Community Gardeners

The Granton Community Garden project has been running since 2010, started on a budget of £10 and a patch of previously waste land on a street corner. In the past seven years it has expanded to include nine… Read More