Nicolas Supiot is one of the most famous peasant bakers in France, often credited as the man who revived the word ‘peasant’ from its derogatory past. For this session, Nicolas will be joining Rupert Dunn from the Welsh Bakery, Torth Y Tir, to talk about his practices for taking grain from genetically-diverse landrace seed populations all the way to woodfired sourdough on his Brittany farm.

The session will focus on the key ethos, methodology and equipment for a peasant bakery, as well as exploring diversity from the soil up; and some of the more esoteric aspects of what it means to be a peasant baker, reviving our relationship with the elements, with wheat, with ourselves and each other.