M I C R O - B A K E R Y
In 2022, Emily and Alexander began their micro-bakery in a small converted potting shed beside their kitchen garden. What started with a few loaves quickly grew as local people discovered and loved their bread.
Not long after opening, they took on the 270-acre family farm where they live. There, they began growing Miller’s Choice wheat using a soil- and nature-focused approach. Today, just three years later, they mill their own wheat on the farm and use it to bake every loaf you see here.
Emily’s family has been farming since 1640, fourteen generations of farmers, pioneers, and custodians of the land. Her grandfather once ploughed with a horse, and she continues that legacy today, deeply connected to farming and the stewardship of the land.
Alexander, a chef for fifteen years, brought his passion for real food, real ingredients, and real cooking to the bakery. Together, they have combined their love of the land and of good food to create bread that’s honest and truly nourishing.
Our bread is made with just three simple ingredients: flour, water, and salt, plus a fourth essential element: time. Every loaf takes over 24 hours from start to finish. We take pride in using the highest quality ingredients in all our bakes. Every single loaf is baked by hand by their dedicated team of bakers, crafted with care from soil to sourdough.
M I L L I N G O U R F L O U R
At Acre Farm, we’ve taken another step toward closing the loop between field and loaf by milling our own flour right here on the farm.
Using a traditional wooden German stone mill, we carefully grind our homegrown grains in small batches, preserving the full flavour, texture, and nutrition of the whole grain.
Stone milling is a slower, gentler process that keeps the natural oils and germ intact, producing flour that’s alive with character and depth. Unlike industrial roller milling, which strips away much of a grain’s goodness, stone milling allows us to retain the bran and germ, resulting in flour that’s richer in fibre, minerals, and taste.
We also grow grains for Wildfarmed, a pioneering food project focused on sustainable, regenerative grain growing and flour milling. By supplying our grains to Wildfarmed, we help support a food system that values quality and ecological farming, allowing more farmers to move towards renegerartive farming systems across the country.
Milling on the farm lets us trace every bag of flour directly back to the soil it grew from. It reduces transport, keeps value within the farm, and deepens the connection between our crops and the bread made from them.
Our aim is simple: to create flour that reflects the land it came from, honest, wholesome, and full of life.
Meet the baker….
Alexander Aitchison is a wonderful chef and baker with a wealth of culinary experience. He has previously worked at a number of top restaurants in Edinburgh including Timber Yard, Bon Vivant and Cafe St Honore., he has also worked in London, New York and France.
Alexander has a passion for working with fresh, locally sourced ingredients, subscribing to the slow food movement and most recently using the best of his surroundings creating simple seasonal dishes packed with flavour.
Alexander retired from cheffing in 2021 and mastered the art of small batch sourdough, finding a love for baking bread and delicious treats. ACRE Bakery then opened its doors in 2022. The bakery is at the heart of the farm and we are proud to be a Wildfarmed grower and use the flour in our baking.
