Diversity Bread Club

Sign Ups for our Spring Diversity Bread Club are NOW CLOSED. Thank you so much to everyone who signed up. We look forward to our Autumn Diversity Bread Club later in the year. In the meantime, you can still sign up for a weekly loaf of wholegrain YQ or Q population wheat sourdough every week by emailing henrietta@wakelyns.co.uk and setting up a standing order with us. You will then automatically be signed up to our next Diversity Bread Club if you are still receiving your weekly loaf this coming autumn. Find out more about BUYING OUR BREAD here.

You can find out more about what our Diversity Bread Club is below…

We’re delighted to start our Diversity Bread Club! From 31st March until 5th May, sign up to 6 weeks of diverse, delicous and beautiful wholegrain bread, made with grains from Wakelyns and other UK farms, working to enable biodiversity to flourish. £27 for 6 loaves – £4.50 per loaf – one per week, made with organic cereals.

Please note that if you are already a member of our bread club, we will bake you diversity loaves each week for 6 weeks, and then return back to your YQ tin loaf or Q hearth loaf – did you know that they are made with very biodiverse seeds too? Follow this link to find out more.

More details below about our Diversity Bread Club.

Pick up your bread on Thursdays at any time from 9am from –

  • Wakelyns Bakery, Wakelyns, Metfield Lane, Fressingfield IP21 5SD If you cannot pick up on Thursday, Friday or Saturday are fine as well. Your bread will be a little older but it will still be very delicous and great for toast and more.
  • The Croft, Southwold Road, Blyford, Halesworth, IP19 9JU.

Our bread keeps very well for at least a week in the white paper that we wrap it in. If you have your own canvas bread bag or something else for storage, we can leave it unwrapped for you to avoid extra packaging. Just let us know.

Diverse details of our Diversity Bread Club!

What wholegrain sourdough loaves will I get every week?

Week 1 – Red Lammas tin loaf

Week 2 – Purple wheat tin loaf

Week 3 – Wakelyns Q population wheat hearth loaf

Week 4 – Flanders wheat tin loaf

Week 5 – Rye tin loaf

Week 6 – Wakelyns YQ population wheat tin loaf

The seeds are full of stories and a part of our food culture and identity. Each week we will tell the story of these cereal seeds, the soil they grew in, the people they came from and any other interesting facts about them.

And why this big mixture?

Because diversity is delicous and good for us. These loaves are also full of goodness because they are made with freshly milled, wholegrain flour, containing all the grains’ nutrients and taste. Flour, like all food, is a fresh, alive ingredient, which also loses its healthfulness and flavour with age.

Through eating biodiverse seeds, milled into flour to make your bread, we wanted to start this Diversity Bread Club to highlight the importance of and celebrate diversity on our Earth and throughout all landscapes, from the fields to our bodies and guts, from our faces to our genders, nationalities and seeds.

What is biodiversity?

Biodiveristy is all the different kinds of life you’ll find in one area – the variety of animals, plants, fungi, and even microorganisms like bacteria that make up our natural world. Each of these species and organisms work together in ecosystems, like an intricate web, to maintain balance and support life. This clarifies that every living organism in our natural world is connected, including us, and that without one another and supporting each other, our world will break down, as indeed it is.

Biodiversity is declining faster than at any time in human history. Since 1970, there has been on average almost a 70% decline in the populations of mammals, birds, fish, reptiles and amphibians, as well as edible species/ crops. ‘Of Earth’s estimated 400,000 plant species, we coud eat some 300,000, armed with the right imagination, boldness and preparation. Yet humans, possibly the supreme generalist, eat a mere 200 species globally, and half our plant-sourced protein and calories come from just three: maizie, rice and wheat’, The Nature of Crops, How we came to eat the plants we do, John Warren. Not forgetting that within species there are 10s if of 100s of thousances of varieties.

The correlation beteen the loss of 75% of the world’s crop diversity and the rise in ill health is not a coincidence. Humans are designed to eat a varied diet, and our soil, the worms beneath eat, the tree routes throughout it, the seeds within it, and all the life above is, thrives and survives with biodiversity.

We can support our heath and Earth health by eating biodiversity. It’s so delicious, it’s beautiful, it’s colourful, it’s fun, it’s flavourful, it’s joyful and it links us to the land around us and to our living world. Through connection, empathy and compassion are created. So let us eat diversity and care for ourselves, each other and our Earth all at the same time.

We look forward to welcoming you to you Divsersity Bread Club! THANK YOU!