Thursday, February 20, 2025
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
post
page
World
World

The UK bakery that offers pay-as-you-can-afford bread

Tom Kirby on why they decided to launch a pay-as-you-can-afford bread scheme.

Tom Kirby, development manager at Granton Community Gardeners in Edinburgh, speaks to Positive News about why they decided to launch a pay-as-you-can-afford bread scheme – and what they’ve learned so far.

Positive News: When and how did the bakery begin?

Tom Kirby: In 2019. Before this we had a baking group called Bread Club, which formed when we produced our first sack of flour from Scottish heritage wheat that we’d grown on local street corner community gardens. Scotland The Bread’s Soil to Slice programme had supplied us with the grain to sow, as well as helping us thresh, clean and mill the resulting harvest. The bakery grew out of regular conversations at Bread Club, and realising there was a high demand for our bread after we took orders for a batch we were baking one week.

Why did you decide to launch a pay-as-you-can-afford bread scheme?

Our bakery is part of Granton Community Gardeners, a local community charity in a less affluent area of Edinburgh. This is a grassroots community organisation that provides opportunities and support for local people to grow, cook and eat food together. We provide regular weekly community meals, free of charge, but where everyone is invited to do something to contribute, from growing the food to collecting dishes.

We’re very aware that many people within our community are under financial stress, including high levels of food insecurity. It was obvious that if we were to provide bread to our local community, we couldn’t charge the prices of similar products in other parts of town. We also needed to pay our baker a fair wage, and were committed to sourcing ingredients as locally as possible.

Bakery staff gathering wheat
No loafing about: members of the granton team gathering sheaves of wheat

Be part of the solution

Positive News is helping more people than ever to get a balanced and uplifting view of the world. While doom and gloom dominates other news outlets, our solutions journalism exists to support your wellbeing and empower you to make a difference towards a better future.

But our reporting has a cost and, as an independent, not-for-profit media organisation, we rely on the financial backing of our readers. If you value what we do and can afford to, please get behind our team with a regular or one-off contribution.

Give once from just £1, or join 1,500+ others who contribute an average of £3 or more per month. You’ll be directly funding the production and sharing of our stories – helping our solutions journalism to benefit many more people.

Join our community today, and together, we’ll change the news for good.

Support Positive News

This article was originally published on Positive.news and was republished here, with permission, under a CC BY-ND 4.0 license.

See our third-party content disclaimer.

Lucy Purdy is a freelance journalist and editor, writing about the environment, growing food, the natural world and social change. Editor of Positive News magazine

Related Posts

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
post
page