‘We consider bread and agricultural products as spiritual nourishment and physically vital as well as emotionally, culturally and spiritually healing.” (Panis Vita)  The peasant baker is someone who grows, mills and bakes with landrace heritage grains on a small scale. It is a model which combines tradition and innovation, producing the best possible quality of bread from nutritionally dense grains. During this session we will be hearing from Rupert Dunn, Jean-Marc Albisetti, who have run peasant bakeries in the UK and France respectively, and Rosy Benson of the field bakery at Gothelney Farm. We will take you through the key aspects, equipment and techniques which make a peasant bakery come to life as well as exploring wider cultural questions concerning  what makes this a distinct livelihood.