Longstraw is a multi-award-winning sourdough bakery in Wiveliscombe, West Somerset, that firmly believes in the key role that organic grains can play within community, regenerative agriculture and sustainable food systems.
We use 100% UK stone-milled wheat, oats and rye, sourced from small-scale farmers and millers here in the UK whose practices feed the land instead of extracting from it — in many cases working directly with westcountry farmers through the South West Grain Network, of which we’re coordinating members. The majority of our other ingredients are organic and sourced as locally as possible.
Our intention is to contribute to a regenerative, resilient and accessible food system from field to table, one loaf (or bun) at a time.
