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Hello and welcome to the programme.

The first of our summer series, a series coming at a time of unusually stormy economic weather.

And we want to throw some light on the cost of living crisis and thought there's no better way than to focus on one individual product in detail,

one product and its ingredients, allowing us to examine what's going on.

So we thought we should analyse the crust of living crisis.

Hi, I'm Lewis and I run Duns Bakery here in Crouchend, a sixth generation artisan bakers.

Right now we are standing in our bread bakery. We've got four bread bakers on shift, start working 3 o'clock in the morning and prepare all the sourdows and other breads by hand so they're ready for the shops when they're making sort of, you know, a hundred mouldy tea breads today, as well as your traditional sort of sandwich tins and whole more breads as well. So like about 200 loaves a day, something like that?

Yeah, so 200, 250, Monday to Thursday and then we ramp up a little bit for the weekend when it gets

a little bit, a little bit busier. So yes, bread is our topic today, not just sour dough.

And bread and everything that goes into it and the force is pushing

up its price. And as usual, I have three guests in the studio. And today, each of them represents

a different piece of the bread supply chain. So let's start at the beginning. Sarah Bell, a farmer

in Rutland and produces about a thousand tonnes of wheat a year.

Sarah also runs a small consultancy specialising in sustainable grain supply chains.

So Sarah, give our listeners a picture of the farm and the wheat you grow on in.

So our farm is a mixed family farm, notionally producing bread, beer and beef, the things of life in the UK.

We are farming in the East Midlands in the Uppingham area.

We aim to farm profitably and tread lightly.

And so talk us through the year.

I will start in September.

We generally sort of clear the field to make way for the crop in September

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