This loaf has been lovingly named by Oliver from Bar Merenda, who while in the middle of cooking a feast for the community, took the time to listen to how each and every grain of flour came to the Bakehouse. From the families who farmed, to the millers and to how it was delivered to us.
This loafs name reminds us and our community that we can all take the time to support and help each other in our own ways, and our way is through bread!
This loaf has sifted spitfire wheat from Woodstock flour, wholegrain rye and yecora wheat from Burrum Biodynamics, HotScotch Landrace wheat from Burrum Biodynamics, named in honour of our friend John Reid, and winter white wheat from Tuerong Farm. All of these people have created change in our regional world of flour, and in the wider grain community, by forging ahead with visions for biodynamic farming, regenerative agriculture, re establishing small regional mills, growing heritage grains and creating landrace grain populations to suit local climates and communities.

So lets all break bread and remember that many many many families have had a part of this loaf.