During the 2023 growing season, four farms in the South West Grain Network (SWGN) – an alternative, human-scale, non-commodity grain economy – collaborated with millers, Stoates and Son, to produce approximately 100 tonnes of a functional stone-ground South West bread flour, milled from two population wheats. These were then available for purchase by bakeries in the South West and the wider UK. The wheats (YQ and Mariagertoba) were selected for their genetic diversity, ability to thrive in organic farming systems, and performance in the bakery when milled and sifted into white-ish flours for bread baking. The hope is that this flour will begin to supplant commodity, roller-milled wheat in South West bakeries and the levy on the product used to fund further SWGN activities and expansion of the populations in the region.