The Fold Granary in Bransford is proud to announce the launch of a unique new range of four organically grown heritage and population wheat flours, now available at The Fold’s own café.
Grown on certified organic land at New House Farm, the farm ‘behind The Fold’ has a rich milling history dating back to the 1970s. The new flour range marks a meaningful revival for farm owner Will Tooby, who has reintroduced grain growing and milling to the land decades after it was last in operation.
“This feels like bringing the farm full circle,” says Will. “The land was once growing grain and milling flour in the 1970s. To be able to start again — and STILL do it organically and in a way that reflects today’s values — is incredibly rewarding.” The Fold Cafe itself where the new flour is now sold, was converted from the granary of former years.
The range features four varieties, carefully selected for their flavour, baking qualities and nutritional integrity. April Bearded, Cornovi Population, Mariagertoba and Olands Landrace. Heritage and Population wheats are known for their depth of taste, characterful texture and suitability for slow fermentation — making them particularly popular with artisan bakers and home bread makers alike. They have longer straw and larger root systems than commercial wheat, developing more soil biology and the soil biome. Their extra height out competes many weeds making them more suitable for and leads better to organic cultivation. Growing ‘population’ wheats rather than single varieties sustains greater genetic diversity and disease resistance.
In addition to retail sales, The Granary is supplying the flour to a small selection of local artisan bakeries, helping to support the growing demand for real bread made using traditional methods.
Unique to The Fold is a 100% stock-free system. No animals are used at any stage of production, an approach that is increasingly important to customers seeking fully plant-based and vegan-friendly food systems. Combined with certified organic standards, this ensures a product that is both environmentally conscious and ethically aligned with modern consumer values.
With interest in real bread and slow fermentation baking continuing to rise, The Fold Granary’s new flour range arrives at a time when more people are reconnecting with traditional food craftsmanship, provenance and transparency.
The launch so far has included taste testing at The Fold Artisan Market and a Sourdough Fundamentals Workshop to introduce the flours. The retail bags are now available at The Fold café, with availability in selected independent shops coming soon.
For more information, stockist details or media enquiries, please contact [email protected]
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