Diversity Bread ®

Bread isn't the problem. The way we've been thinking about bread is.

For Bakers Who do Not Compromise

Diversity Bread® Licence: For Bakers Who do Not Compromise

This licence is for real bakers — not supermarkets, not shortcuts.

If you ferment properly, bake with meaning, and care where your flour comes from, then this gives you something the industrial system can’t touch:

Protection. Recognition. And a place in a system that actually feeds people well.

This licence is for real bakers.
Not shortcuts.
No fast fermentation.

It’s for bakeries committed to proper fermentation, exceptional ingredients, and bread that nourishes both people and the land.

As a licensed bakery, you’ll gain access to Botanical Blend Flour, technical support, marketing resources and a growing network committed to changing the way bread is grown, baked and valued.

You’re not simply baking another loaf.

You’re helping build a food system where farming, fermentation, nutrition and flavour work together.

Diversity Bread® has been taught at The Sourdough School for over 2 decades by Dr Vanessa Kimbell

What You Get

  • Support – We support our Licences with training, client liaison and marketing material.
  • Flavour: Botanical Blend™ flours give you depth and aroma no white flour ever could. They’re packed with seeds, legumes, herbs and grains — fermented for flavour as well as function.
  • Uniqueness: Your bread is your signature. No two Diversity Breads are the same — because you blend, shape, and bake it your way.
  • Gut health integrity: You can say it with confidence — diversity is key to the microbiome. Every fibre counts.
  • Storytelling power: Each loaf carries a QR code. When scanned, your customers learn how it was made — and why it matters.
  • System change: 2.5p per loaf funds scholarships and social prescribing. You’re not just baking — you’re part of the solution.
  • Protection: This licence keeps Diversity Bread in the hands of artisan bakers. It stops corporations from copying the name or diluting the standards.

How It Works

For breeds to qualify, they must:

  • Use at least 20% Botanical Blend flour
  • Ferment for 18+ hours using a real sourdough starter
  • Avoid glyphosate-treated flour (regenerative or organic only)
  • Commit to the Baking as Lifestyle Medicine protocol

Fees:

  • Under 10 tonnes/year: £1 symbolic licence
  • Over 10 tonnes: £1,000 base + £50 per tonne (≈2.5p per loaf)

This licence isn’t red tape.
It’s a standard.
It’s a statement.
It’s your proof that what you do matters — and can’t be stolen or faked.

Apply at diversitybread.com

Enquiries

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