Baking your cake, or eating it?

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You’ve probably noticed that it’s been tricky to get your hands on bags of flour. There’s been a massive rise in demand, with lots of at-home bakers aspiring to train up for next year’s Bake Off. So why can’t you get flour for your next culinary delight?

Since the effects of the pandemic really kicked in, and lots of food service businesses have stopped trading, you’d think there’d be more stock available. And, to a certain extent, you’d be right. Certainly, the FAO has said that there’s been no drop in cereal production due to COVID-19, nor is there likely to be in the foreseeable future.


That’s the way the cookie crumbles

But the tricky thing is changing from one form of distribution to another. There is no shortage of flour. Larger food businesses can still access what they need (you can still order pizza from Dominos, right?). However, there is a shortage of mills that are set up to pack small bags. 

Production lines are under huge pressure to change from large-scale to smaller, domestic-scale packages. And while they’re working extremely hard to meet demand, it’s only just beginning to be seen on supermarket shelves.


Cherry on the pie

Here at Cultivate, we’ve worked with long-standing friends with the Natural Bread Company to make sure you can get your hands on flour. We recognise that the small parcels are still hard to come by for most, so they’re supplying us with large sacks of flour sourced through their local mill, and we’re doing the work of parcelling. It’s a roundabout way of making sure that our veg box customers can get what they need, while larger scale distributors catch up with the changes. 

Author: Emma Burnett