Events & Courses

Two Upcoming Course Dates 

Introduction to Wood-Fired, Sourdough Baking

October 3rd & 17th

0930am- 4:30pm

@ Dr Beynon’s Bug Farm, St Davids


During this day we will bake a range of wood-fired sourdough bread, as well as pizzas for lunch. We’ll make rye bread, focaccia, and ‘peasant white’ loaves.
We’ll be exploring the relationship between the earth, our health and all the stages in between planting the seed to baking the bread.
You’ll gain an understanding of natural fermentation, baking techniques and go away with bread, a sourdough stater, some grain to grow your own wheat and increased confidence to bake your own.
The day is a relaxed exploration, in good company and with a leisurely lunch.
For anyone over the age of 10. Pay what you feel, guide price: £80 per person (includes lunch)
Concessions for those unwaged/low-waged.
Please do get in touch with any questions at
For full details and to book
Grain to Loaf
Two Day Immersive with Nicolas Supiot & Jean-Marc Albisetti
October 9th & 10th
Plus an evening of Feasting, French & Breton dance & Gypsy Jazz!
You can book for both days, just one day.
To book just the evening

We will be welcoming renowned peasant bakers Jean-Marc Albisetti and Nicolas Supiot to guide us through a two day immersion on how to grow the most healthy, ecological, nutritious heritage grain and how to transform those grains into truly artisan breads, baked using natural forces, for the benefit of local communities.

Both Nicolas and Jean-Marc have been baking, growing and milling heritage grains for at least 20 years. Nicolas on his farm in Brittany and Jean-Marc now in Sussex. They have a wealth of knowledge and experience both on the science and craft of their profession and also on the intimate link between their work and the support of healthy biospheres for people and nature in the fullest sense: economically, spiritually and for community.

The event will be hosted by Torth y Tir, Welsh for ‘Loaf of the Land’. Torth y Tir describe themselves as a community supported, peasant bakery. They are growing a heritage wheat population at the Bug Farm and will be building their wood-fired bakery and mill at the same farm in the coming months. They will be sharing their community supported bakery model and how their work supports ecology and community development in the local area.

This event is run in partnership with the Gaia Foundation UK and Ireland Seed Sovereignty Programme. The programme aims to support a biodiverse and ecologically sustainable seed system in the UK and Ireland. They are currently looking to work with farmers and growers to increase diversity of grain grown in the UK and Ireland.

Citizen Agroecology Project

First meeting September 27th 4-8pm @ Dr Beynon’s bug Farm

Free event, including dinner!

Are you interested in getting involved in a citizen science project and getting a first-hand experience of research into sustainable agriculture?

Together with the Centre for Agroecology Water and Resilience (CAWR) we will shortly be launching a brand new project to investigate one of agroecology’s most exciting innovations – heritage bread, grown, milled and baked in Wales, with community support.

What we are doing at Torth-y-Tir is completely new in the UK so there are some things we would like to know more about, and we need the community’s support to do it! Part of the project will be to design the project together, but you can expect to get a taste of the following things:
  • Conducting field trials
  • Experimental design
  • A mix of methods from ‘hard’ (quantitative) and ‘soft’ (qualitative)
  • Analysing and writing up results
  • Group discussion and critical perspectives on agricultural research
The results of this project will not only help us make decisions collectively about what we grow and how we grow it, but also a once in a lifetime chance to learn about sustainable food production, and get a first-hand experience of agricultural research.
Participation is completely free and open to all. To book yourself a place click here:
For full info about the project check out the project website:



A big part of what we do is to share our learning and inspire others.
We think that engaging with wheat and bread is a wonderful way to engage people in the values and benefits of hand crafted, livelihoods.

Our educational days/workshops can take various forms and topics. Generally we explore the following:

Understanding healthy eating, & healthy bread ingredients.

How is a loaf of bread produced? We take students through a participant led game looking at all the stages in the process from field to loaf and comparing the environmental impact from industrial production to small scale artisanal production.

Each student can make their own, sourdough loaf of bread.

Pizza making for lunch can be included, again, everyone makes their own.

We will introduce you to different kinds of wheat – If you visit us, we can visit the wheat field.

We can sometimes incorporate actually threshing and milling your own grain.

We explore the elements: earth, air, fire & water and how these are essential in each part of the process from field to loaf, the aim being that students gain a feeling of connection to and a feeling of stewardship for the environmental forces that sustain us.

We like to work with groups over a whole year on a ‘bake your lawn’ project. Whereby students sow their own grain at their school/community centre and later in the season thresh, winnow, mill and bake with it.

Students can leave with their own bread, sourdough starter and grain to sow at home.

We can provide workshops in a number of different formats and tailored to your needs, whether that be an hour long, day long or season long. Our activities can be linked into the national curriculum.

Don’t hesitate to contact us to talk through what you would like.











Upcoming Events