We know that customers have questions about folic acid being added to flour, so we would like to explain what this means for our bakery.

Folic acid is a form of vitamin B9 used to fortify food. From 13 December 2026, most non-wholemeal common wheat flour in the UK must be fortified with folic acid as part of a public health measure to help prevent neural tube defects during pregnancy. It is added for nutritional purposes, rather than as a preservative or to help bread rise.

What about our products?

• Many of our products will continue to be made without added folic acid through to 31 December 2026, using the unfortified flour stocks we have secured.
• All products we describe as wholemeal are made with 100% wholemeal flour, with no white flour blended in. Wholemeal flour is not subject to the new mandatory fortification requirement.
• The semolina we currently use also contains no added folic acid.

“Without added folic acid” does not mean without naturally occurring folate, which is naturally present in grains and other foods.

We will keep customers informed as our flour supplies change. If you would like to check a particular product, please ask our team—we will be happy to explain which flour and ingredients we use.

We’re a team of expert bakers. Along with using ancient techniques passed down through generations in our Italian families, we embrace the art of natural fermentation—a process that takes time and patience to perfect.