Open your eyes and you will see not a single species, but a world of relationships and symbiotic connections—to our environment and to ourselves.
Yet somewhere along the way, we lost this understanding. We disconnected.
We stripped bread down to its most basic component: a single grain, grown in vast monocultures, processed, refined and industrialised until it became disconnected from the natural world. We accepted this as normal. We forgot that bread was once diverse, alive and nourishing—for both the body and the landscapes from which it came.
Modern industrial bread reflects a very different food system. Designed for yield, consistency and efficiency, it relies on a small number of crop species that are frequently refined into the flours, starches and sugars that underpin many ultra-processed foods.
This loss of diversity reaches far beyond the farm. the research is clear – diets dominated by ultra-processed foods are associated with poorer dietary quality, reduced gut microbial diversity and an increased risk of chronic disease. By contrast, diets rich in a wide variety of whole grains, pulses, seeds and botanicals provide the fibre and phytochemicals that help support a resilient gut microbiome while encouraging farming systems that restore soil health and biodiversity.
When you redesign bread from the ground up to reconnects and reflect the science, it becomes more than food – it becomes a systems change. Bread is one of the world’s most widely eaten foods. That makes it one of our greatest opportunities for change. We reframed bread, because we understood that every slices is the opportunity to increase dietary diversity and fibre intake. . Built around diversity rather than uniformity, the foundation on Diversity bread is Botanical Blend® flours that mill the whole meadow into each loaf. This incredible combination of grains, legumes, pseudocereals and botanicals that supports the full four-year regenerative crop rotation while creating extraordinary flavour and nutritional diversity.
Diversity Bread® reconnects what modern food systems have separated. Your bread does something extraordinary – it creates a circular reconnection from soil, seed, farmer, miller, baker and the person who eats the loaf. You are the final piece.
Every time you eat a slice of buttered toast, every quietly enjoyed lunchtime sandwich, and every time you dip soldiers into your boiled egg, you complete the circle.
Perhaps that’s why my favourite breads are round.
Dr Vanessa Kimbell.
Bread should taste like the diversity of the landscapes it came from.
The Diversity Bread® flavour is built in. The very first ever licensed bread, baked by Seven Seeded Bakery, is served every day at the three-Michelin-star restaurant The Fat Duck. Dr Vanessa Kimbell the creator of the Baking as Lifestyle Medicine Protocol, — has trained chefs from some of the world’s most exclusive kitchens — has collaborated with, trained, and worked alongside some of the world’s most renowned bakers, culinary figures and Michelin-starred professionals throughout her 40-year career teaching. Diversity Bread® and the Meadow Blends® bring the delicious richness and flavour of an entire meadow into every loaf. Crafted from a vibrant variety of grains, seeds and botanicals — including roses, nettles and wild oregano — this approach supports regenerative farming and creates bread full of deep, complex flavour. This is bread as it should be: vibrant, diverse and alive.
Botanical Blend No 2 – Meadow Blend
Botanical Blend No.2 Meadow Blend Flour is a carefully curated mix of diverse grains, seeds, pulses, and botanicals designed to enhance both the nutritional profile and flavour of your baking. It includes ancient and heritage grains such as spelt, einkorn, emmer, barley, naked oats, and rye, alongside nutrient-rich additions like poppy seeds, buckwheat, linseeds, and dried peas. To further support gut health and deepen the flavour, the blend also incorporates dried edible meadow flowers—including cornflower, mallow flower, and rose petals—along with dried nettles, bringing a unique depth of character to the flour. This thoughtfully developed blend not only nourishes the gut microbiome but also aligns with regenerative agricultural practices, helping to restore diversity in both our diets and the way we grow food.