Specialist(s)

Thanks to Katherine Hallewell of Wholewoods for information

Sonya Hundal has been baking with a commercial wood-fired oven in rural Lincolnshire for fifteen years and her bakery, Greenfield Bakers is focused around making slow-fermentation bread with seasonal and local produce for local communities. The stoneground flour used in the bakery comes from the Maud Foster Windmill in Boston and a third of the wood used for the oven is coppiced from trees planted when the business was established. Sonya is a member of the Real Bread Campaign and has recently contributed to their diversity project.