Cumbrian Bakery Launches First Locally Produced Flour Range

A well-known artisan bakery in Cumbria has officially launched its first-ever range of flour, produced using locally grown grains in a move aimed at strengthening sustainability and regional food production.

The bakery, Lovingly Artisan, partnered with Eden Yard farm near Penrith to grow and process crops, ensuring a fully traceable “seed-to-table” system. The new range includes four types of flour, all milled locally following the establishment of the company’s own flour mill and bakery in Burneside.

The initiative has been several years in the making. Founders Aidan Monks and Catherine Connor had long explored the idea of cultivating their own grain supply. Their vision was shaped through collaboration with agricultural experts focused on reviving heritage grain varieties in the UK.

The breakthrough came in 2022 when the bakery partnered with Eden Yard, a 600-acre farm experienced in diverse crop production. By autumn 2023, nearly eight acres of heritage rye were planted under organic principles, with the first harvest in 2024 yielding around 12 tonnes.

Since then, production has expanded, with more heritage grains now being cultivated and milled locally. The founders say the project has helped shorten supply chains, improve food security, and support sustainable farming practices. They also believe the flour will enhance the quality and identity of their baked goods by reflecting the region’s agricultural character.

The launch represents a significant milestone for the bakery, as it moves beyond bread-making into ingredient production, offering its flour to a wider market while reinforcing its commitment to local sourcing and traditional methods.

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