Michael was born to bake; a third generation Master Baker who stepped into his grandfathers bake house aged 7 and fifty years later still can’t resist the smell of a warm loaf. He recently sold The Hearth in Lewes to set up Bread For Life. He teaches baking at the Heritage Bakery School, and is working with John Letts to create the UK Heritage Grain Alliance to encourage the growing of heritage grains in the UK. He also runs the Bread For Life mobile pizzeria.
The Seed Man
John grew up on farms in rural Canada. He studied botany, environmental science and archeaobotany; he has become the leading figure in the heritage cereal movement in the UK. For fifteen years he has grown heritage cereal varieties and developed mixed ‘populations’ of wheat on his small farm near High Wycombe. John also teaches at the Heritage Bakery School and is the acting director of the UK Heritage Grain Alliance. He is an enthusiastic ambassador for the grains that were grown and milled to produce the flour used in making the “daily loaf” hundreds of years ago.
Fred has been working on his family’s mixed farm in Sussex all his life. He has been an invaluable and enthusiastic supporter of Bread For Life, generously offering us advice and land on which we can grow and experiment with our heritage varieties.
Jean Marc Albisetti
Jean Marc is our local miller. He helped design the Moulin Astrie many years ago; it is a traditional stone mill but with some very simple modern technical modifications that vastly improve the quality of the flour. The white flour contains all the goodness of the grain unlike modern roller milled flour. We are really pleased to have found someone who really understands our philosophy and needs.