Specialist(s)

**Thanks to Katherine Hallewell of [Wholewoods](http://www.wholewoods.co.uk) for information**


![](https://lowimpactorg.onyx-sites.io/wp-content/uploads/sonya-hundal.jpg)

Sonya Hundal has been baking with a commercial wood-fired oven in rural Lincolnshire for fifteen years and her bakery, [Greenfield Bakers](http://www.ruralfabulous.co.uk) 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](https://www.sustainweb.org/realbread/) and has recently contributed to their diversity project.