PI'Y Brazil Nuts

Cooperativa Kayapo

£3.99

The Landworkers' Alliance, Roddick Foundation, Hodmedod and Kayapó-led cooperative COOBA-Y have come together to build a new direct trade relationship in solidarity with the Indigenous fight for survival, bringing wild-harvested nuts directly from the Kayapó people of Brazil to the UK for the first time.

By buying PI'Y - the Kayapó name for Brazil nuts - you’re strengthening the Kayapó people, their culture and the Amazon rainforest they protect and depend on. Trading the nuts provides financial autonomy for around 600 families in over 50 Kayapó villages, and helps protect Indigenous lands - 40 thousand square miles of Amazon rainforest.

Whole Walnuts in Shell

Red Hat Orchards

£7.50

The walnut trees at Red Orchards were planted in November 2001 with named walnut varieties from Britain, Europe and North America. Varieties grown include Axel, Lara, Buccaneer and Broadview. Each net contains a mix of different varieties - taste the differences!

The trees and nuts are unsprayed. After gathering they're dried outside in the sun before being hand graded and packed.

Prune, Barley and Oat Squares

Wakelyns Bakery

£9.90

Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. A celebration of a system - oats and plums and barley grow! Agroforestry, the system of farming used at Wakelyns, yields so much more than just cereals; the trees, shrubs and other perennial plants provide timber, wood, dye, fruit and nuts (as well as creating a rich habitat for wild species). 

Baker Henrietta Inman says:

We’re very happy to have created and to share with you all, this bursting-full-of-goodness treat, adapting one of our favourite cakey things, a good old date and oat slice, with the ingredients we have around us, and other, kind, directly traded ingredients. Instead of dates, we cook up many Wakelyns plums, fresh and dried, with New Dawn Traders wonderful, unrefined panella sugar and a little Wakelyns cider vinegar and sea salt to balance out the sweetness. Together they create an oozing rich centre between two layers of barley and oat crunchy-crumbliness. Barley flour has a delicate sweet-creamy flavour; with the slightly toothsome kibbled and flaked barley and oats, they create such a yummy combination of many flavours and textures, complimenting the prune centre.

As well as wheat, it’s really joyful and important to use other grains in our baking, supporting diversity on farm and inside us. With its distinct flavour, barley is a beautiful addition to every kitchen! We love using it from our friend, plant breeder, Ed Dickin’s family farm. Ed is working on a naked barley population also.

Please be aware that we bake and cook with the seasons, what we have around us and our preserved stocks of fruit, and when some ingredients run out, for example, when we use up all our candied quince, we will seek the appropriate alternatives for flavour and nutrition, but also for our bakery stock rotation, using up what we have so that we are prepared for the coming summer – autumn abundance until the next hungry gap.

To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery

*Add the Prune Squares to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Wakelyns PI’Y Brazil Nut Sourdough Tin Loaf

Wakelyns Bakery

£7.50

Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. This beautiful loaf is made with flour milled at the Hodmedod mill, from organic YQ wheat grain grown by the Turners in Lincolnshire and studded with Brazil nuts collected by the Kayapo in the Amazon.

Baker Henrietta Inman says:

We were so happy when we heard about the Landworkers’ Alliance, Roddick Foundation, Hodmedod and Kayapó led cooperative COOBA-Y coming together to build a new direct trade relationship to bring their wild-harvested PI’Y, the Kayapó name for Brazil nuts, to the UK for the first time.

With many flavours, textures and feelings of creamy-oaty-smooth-oily-rich-crunchy, they are all-sensory-satisfying magic, and we couldn’t wait to get them into as many of our kitchen creations as possible!

Coming across pieces of PI’Y suspended in our soft, brown-butter-honey wholemeal YQ dough is a very delicious surprise! Sometimes you might feel you’d still like some butter, sometimes, the nut’s delectable richness will suffice! We really hope you enjoy them, as you, EAT NUTS, SUPPORT THE KAPAPÓ, SAVE THE FOREST.

When we bring awareness and with that, compassion, to our own body ecosystems, then those around us, our homes, gardens, small bakeries… our compassion will ripple out into our whole ecosystem, our world.

To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery

*Add the loaf to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Land of Plenty: The Landworkers' Alliance 2024 Calendar

The Landworkers Alliance

£16.00

The Landworkers’ Alliance’s 2024 calendar, Land of Plenty celebrates the role of diversity in agroecological food systems. Brought to life with stunning artwork from Rosanna Morris,...

Chickpea Flour

Hodmedod's British Pulses & Grains

£2.99

Chickpea flour is naturally gluten free-free and ideal for sweet and savoury baking, just like our Yellow and Green Pea Flours.

It makes great bhajis and pakoras, panelle and socca, pancakes and sauces.

British Chickpeas

Hodmedod's British Pulses & Grains

£3.79

Norfolk farmer Henry Raker harvested the first ever field-scale crop of British chickpeas on his Breckland farm in 2019. This year's crop was grown on a different farm (just outside Norwich) and harvested almost a month earlier than we've managed in previous years. Packed and ready for sale this is the best tasting crop we've ever had.

Wakelyns Agroforestry Abundance Loaf-Cake

Wakelyns Bakery

Sorry, not available right now £14.25

Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. This indulgent cross cake-loaf is the embodiment of the Wakelyns agroforestry system filled with fruit, grains, seeds and nuts. Additional ingredients, such as the Stringer family's organic rapeseed oil or the Brazil nuts from the Kayapo, reflect the farm and bakery's outward looking collaborative approach.

Baker Henrietta Inman says:

With the Wakelyns fruit, produce from the arable alleys which flourish in the (agro)forestry, and PI’Y Brazil nuts from the Kayapó people in the Amazon rainforest, this loaf is a celebration of the boundless, generous gifts trees give us, indeed, LIFE! Densely packed full of rainbow fruit jewels from dark pink dried cherries to shimmering orange candied quince and squash, all mixed together in a deeply flavourful, nourishing concoction of fruit purées, grains, pulses, seeds and PI’Y, it makes a wonderful Christmas or winter alternative celebration cake.

It will keep you going climbing up a mountain, at breakfast, for pudding or elevenses and just simply with a cup of tea by the fire. Enjoy on its own, with extra fresh or stewed fruit and yoghurt or (warm it up a little and) spread with butter, honey or jam. We don’t add any extra sugar apart from in the candies, so all the wonderful flavours can sing! Tra la la!

As with all of our work in our bakery, as well as being an efficient method for making use of what the land gives us, they are also energy efficient, as we bake them in our bread ovens’ residual heat at the end of a baking day. Plus, they keep really well for at least two weeks in the fridge. We really hope you enjoy them and toast to the trees and agrobiodiversity as you eat!

All puréed, candied and dried fruit and vegetables from Wakelyns Organic Agroforestry.

The formal - legal - way of presenting the ingredients (which is below) doesn't really do justice to to the loaf, so here's a slightly longer version: Wakelyns apple, pear and quince purée (organic), wholemeal-grain-pulse flour megamix with Wakelyns lentil flour (organic), Pimhill (Shropshire) oats (organic), Lincolnshire YQ population wheat flour (organic) from the Turners farm, quinoa flakes (organic), Essex buckwheat, PI’Y Brazil nuts, Yorkshire rapeseed oil (organic), brown linseed, candied quince (organic), candied squash (organic), prunes (organic), dried pears (organic), dried apples (organic), dried cherries (organic), Cornish seas salt, Columbian panella sugar, (organic)

Please be aware that we bake and cook with the seasons, what we have around us and our preserved stocks of fruit, and when some ingredients run out, for example, when we use up all our candied quince, we will seek the appropriate alternatives for flavour and nutrition, but also for our bakery stock rotation, using up what we have so that we are prepared for the coming summer – autumn abundance until the next hungry gap.

To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery

*Add the loaf to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Wakelyns PI’Y Brazil Nut Sourdough Tin Loaf

Wakelyns Bakery

£7.50

Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. This beautiful loaf is made with flour milled at the Hodmedod mill, from organic YQ wheat grain grown by the Turners in Lincolnshire and studded with Brazil nuts collected by the Kayapo in the Amazon.

Baker Henrietta Inman says:

We were so happy when we heard about the Landworkers’ Alliance, Roddick Foundation, Hodmedod and Kayapó led cooperative COOBA-Y coming together to build a new direct trade relationship to bring their wild-harvested PI’Y, the Kayapó name for Brazil nuts, to the UK for the first time.

With many flavours, textures and feelings of creamy-oaty-smooth-oily-rich-crunchy, they are all-sensory-satisfying magic, and we couldn’t wait to get them into as many of our kitchen creations as possible!

Coming across pieces of PI’Y suspended in our soft, brown-butter-honey wholemeal YQ dough is a very delicious surprise! Sometimes you might feel you’d still like some butter, sometimes, the nut’s delectable richness will suffice! We really hope you enjoy them, as you, EAT NUTS, SUPPORT THE KAPAPÓ, SAVE THE FOREST.

When we bring awareness and with that, compassion, to our own body ecosystems, then those around us, our homes, gardens, small bakeries… our compassion will ripple out into our whole ecosystem, our world.

To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery

*Add the loaf to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Wakelyns Squash, Naked Oats & More Bundle

Hodmedod's British Pulses & Grains

Sorry, not available right now £22.99

Last year our squash boxes sold incredibly quickly, not surprising as we only had 100 available and Henrietta's recipe is fantastic. So we asked Wakelyns...

Botanical Flour - #2 Meadow Blend

Sourdough School

£5.99

Created by Vanessa Kimbell of the Sourdough School and blended here at the Bean Store from grains and seeds grown by UK farmers, this botanical base mix is designed for use in sweet and savoury sourdough baking.

Originally available as a blend of whole grains, seeds and flowers for home milling, Botanical Blend No, 2 is now available as flour, fresh from the Hodmedod mill. 

Botanical Blend No. 2 is the first of several blends we plan to offer, all are the culmination of years of research by Vanessa into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition. They reflect the diversity we need to see in fields and in our diets.

Any home baker can mill and add the blend to their bakes, bringing extra fragrance, flavour and nutrition. However, the blend is best used in conjunction with The Sourdough School: Sweet Baking which can be bought separately or with the blend, either way including a free £5 Hodmedod voucher.

The Sourdough School: Botanical Blends information sheet is available as a free pdf download.

Wakelyns Sourdough Tin Loaf

Wakelyns Bakery

£4.50

Wakelyns Bakery at Wakelyns Organic Agroforestry produces very small batches of wholegrain bread, just enough for us to offer a few of their sustaining loaves, which have a complex nutty flavour and keep beautifully, through our website.

Henrietta Inman, who founded this unique field to loaf bakery, describes their work and the bread they bake with organic flour milled from grain grown on the farm:

We bake, cook and create at Wakelyns Organic Agroforestry farm. Agroforestry, integrating alleys of trees between alleys of crops, is an incredibly diverse and therefore resilient and productive way of farming and food production. It is also very delicious and beautiful. We make use of the whole agroforestry system in our bakery kitchen, demonstrating the abundance of ingredients we have all around us.

Our wholegrain sourdough bread is made with a diversity of local grains, including the revolutionary YQ population wheat grown in the crop alleys and at Turners of Bytham in Lincolnshire, where Edgar wheat is also grown for the bread. At Wakelyns we save and sow the wheat seeds, harvest, mill and bake them here on the farm. We use timber from the tree alleys and solar panels outside the bakery to power our two wood-fired and electric ovens. Wholegrain flours contain all the goodness of flavour and nutrition from the whole grain of wheat. None of the grain goes to waste in the milling process. Sourdough, naturally leavened bread, is good for our guts and overall health. The fermentation process increases the nutrients available and creates very flavourful loaves, which we really hope you enjoy!

We love our tin loaf toasted in the morning with local Fen Farm Dairy butter and jam made with fruits from the tree alleys; it’s great for sandwiches too and everything really. It keeps very well wrapped in the white paper it arrives in for at least 7 days. If it’s drying out, refresh it by dipping it in water and putting it back in the oven.

To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery

*Add the loaf to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Sheaf: Harvest 2022

Hodmedod

£5.99

Buy our second collection of regenerative stories about pulses, grains and the farmers that grow them, with beautiful colour photographs and illustrations, and we'll throw...