Reviving Food is a micro-bakery, producing wholesome bread and pastries in Kincraig. Through sourcing of ingredients, the bakery focuses on supporting and developing the local grain economy to increase diversity, resilience and more sustainable farming. Shortening supply chains improve connection to land and producers, to understand the story of each ingredient.
Currently using Organic Scottish grown and milled grains from Mungoswells, where they use an old Swiss Army mill, experimenting with intercropping, (growing legumes amongst wheat) and are based in East Lothian.
Using Organic heritage varieties of Wheat and Rye from Scotland the Bread, as these increase diversity, improve soil health and have plenty flavour and nutrients. These are stone-milled either on the farm or milled here in the bakery.
Rosie's background is in Environmental Science and Outdoor Education, where seeing the importance of food for our health and the potential environmental impacts of agriculture, led her to working and volunteering in many bakeries in UK, Ireland, Denmark, Netherlands and Belgium. Much time has been focused on learning about wild fermentation (sourdough), wood-fired ovens, community bakeries and developing the network of crofters, farmers, millers, bakers, brewers and scientists in Scotland. She has now settled to develop her own microbakery, an example of her values and to nourish her neighbours... and us thank goodness!