Although the basic ingredients for bread have always been the same, what sets great bread apart from the mediocre is the skill and passion that goes into producing it and our bakers have both of those things in spades.

What we do and why

Our bakers get to our Brighton bakery in the early hours of the morning in order to get those freshly baked loaves onto our shelves and into your home in time for breakfast. All of our bread is crafted entirely by hand by just 2-6 people, using traditional techniques to produce anything from 1000 to 2000 kilos of bread a day.

Flour, water & salt

It’s a 24-hour process to make any one of our sourdough loaves, with 12 hours for our starter to develop alone. And of course, that bread-making story goes way back. In fact, we’ve used the same sourdough starter since 2012 when we opened our very first bakery. Each day, we take 150 kilos of this mother dough for our bread, reserving 20% that we feed and develop for the next bake.

With 10 stores and a growing wholesale list, we’ve worked hard to maintain our artisanal value while keeping up with increased demand. Rather than automate our baking process, as we’ve expanded, we simply adapted our shifts to retain the man power and hands on dough ability to produce some of the best bread around. Don’t believe us? Well, come and try some for yourself.

These are some of the ways that we endeavour to do our bit for the planet:

‘Carbon Neutral’ oven

Sustainability was at the forefront of our minds when we decided to install a new Steam Tube Polin Oven at our main bakery, in place of our previous electric ones. One of only three in the UK, our oven is wood-pellet powered, green certified and best of all, it has already cut our energy consumption by over 30%. This is because the pellets release the same amount of Carbon Dioxide from the wood into the atmosphere that would be released during the normal decomposition cycle anyway- pretty great, huh?

Eco-Friendly Packaging

Did you know that in the UK alone, 2.5 billion coffee cups end up in landfills each year? While we value offering takeout options to our customers, we’re committed to minimizing our environmental footprint. That’s why we exclusively use Decent Packaging, ensuring that all our takeaway cups, soup containers, and utensils are 100% compostable.

City Food Share

Here at The Flour Pot, we work with City Food Share work to support emergency food providers in Brighton, Sussex and Surrey. We’ve got their donation QR codes at the point of sale in our stores, allowing customers to scan this and donate a sum of their choice. City Food Share has supported a range of emergency food providers over the years and they are currently supporting Fareshare Sussex & Surrey and Brighton Foodbank.

Recorra

We use Recorra for our waste management and for reliable and ethical recycling. Reccora takes an ethical approach to recycling, helping us give back to the planet using a circular-economy approach. From having colour coding applied to all aspects of their recycling schemes in order to make waste separation easier to providing detailed recycling reports to help us ensure that we are staying on track with our sustainability targets.

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