Bread & Food Systems

Bread & Food Systems is the first workshop in the Bread & ____ series — a hands-on, conversation-led sourdough and bread education programme by Loafer & Co. and Edible Issues.

In this session, participants will bake a 100% whole wheat / ancient wheat sourdough loaf, while exploring the complex stories behind the grains we use every day.

As we mix, fold, and shape our dough, we’ll pause for conversations with the people who nurture these grains, understand their ecological and cultural histories, and reflect on the supply chains that shape our bread.

This session brings together voices from farming, science, and artisan baking to help us see bread not just as food, but as a window into soil, labour, climate, and community.

Speakers & Facilitators

• Anushka Neyol — Farmer & Grain Grower, Three-One Farms
• Pranav Ullal — Sourdough Baker, Loafer & Co.
• Facilitated by Edible Issues — Conversations on food systems, sourcing, climate, and culture

Hands-On Exercise:

• You will work with: 100% whole wheat or ancient wheat
• Understanding hydration, gluten development, texture
• Learning how flour variety, soil, and climate impact the loaf
• Folding, shaping, scoring, and retarding steps