January is that fresh notebook feeling. The time when we all hit reset and look for ways to live better, eat cleaner, and shop more thoughtfully. So where do you start? Well, we reckon you should start with what’s on your plate, and more specifically, what’s in your bread bin.

Bread is something most of us eat daily. Yet, it’s easy to forget how important quality is. At Aston’s Bakehouse, we believe switching to organic bread is one of the simplest, most powerful food swaps you can make in 2026. Not only for your own health, but for the planet, your local community, and your taste buds.

In this article, we’ll dig into why organic bread matters more than ever, what "real bread" really means, and how Aston’s is helping households across West Berkshire make 2026 their most delicious and sustainable year yet.

Why Choose Organic Bread in 2026?

What is organic bread, and why does it matter?

Organic bread starts with how the grain is grown, no artificial fertilisers, no pesticides, no shortcuts. But at Aston’s Bakehouse, we take it further. Every ingredient we use is **certified organic** through **Demeter GB-ORG-06**, one of the highest standards in organic farming across Europe.
That means:
Flour milled onsite from organically grown heritage grains
Sourdough starters nurtured over years
No preservatives, no hidden additives, no unpronounceable ingredients
When you eat organic bread, you’re saying yes to:
Soil health and biodiversity
Food transparency
Better farming ethics
Nutrition that hasn’t been stripped away in industrial processes
According to the Soil Association, organic crops are up to **60% higher in key antioxidants**, and much lower in heavy metals like cadmium.
It’s better for your gut, your immunity, and your values.

Why real bread is the antidote to New Year crash diets

January is when the diets come out. Low carb, no gluten, no joy. But what if instead of cutting bread out, you simply chose better bread?
Real bread is made the old-fashioned way , using just **flour, water, salt, and time**. At Aston’s, our loaves are slowly fermented using wild sourdough starters. That means:
Easier digestion due to broken-down gluten
More nutrients made available to your body
Longer shelf life, naturally
You’re not just eating fewer chemicals, you’re eating **more of the good stuff**.
Fun fact: Long fermentation can increase levels of folate and lower the glycaemic index of bread. So you feel fuller for longer, without the sugar crash.

Read Our Organic Promise

What Makes Aston’s Bakehouse Different?

Fully certified, truly committed

Unlike some bakeries that use organic flour but still add preservatives or cheap oils, we’re all in. Our certification means everything, from butter to sugar to seeds, is organic.
Our mission is to bring back **real, honest bread** to homes across **Hungerford**, **Newbury**, and beyond.

Flour milled fresh, right here in Hungerford

Yes, we mill our own flour. And that’s rare. Our **stone-milled flour** retains all the goodness lost in industrial milling: the oils, the fibre, the flavour. You’ll taste the difference, and so will your gut.
See Milling Process

Shaped by hand, never by machine

Every loaf is shaped by our bakers, rested for hours, and baked to perfection. No conveyor belts. No pre-mixes. Just skill, time, and care in every loaf.

Find Out More About Our Bakery

Supermarket Bread vs. Real Bread

Supermarket bread might look rustic, but read the label. You’ll often find:

Dough conditioners
Commercial yeast
Emulsifiers
Enzymes

All designed to extend shelf life and speed up baking , but at the cost of nutrition and taste.

At Aston’s, we do none of that. Just slow-fermented, nutritious bread made the way it should be. No nasties. No fads.

Once you taste real bread, there’s no going back.

Our Favourite Organic Loaves to Kickstart the Year

This January, treat your body (and taste buds) with our nourishing range:

100% Spelt Sourdough – High in fibre and naturally nutty. Ideal for morning toast with almond butter.
Seeded Sourdough – Rich in omega-3s and plant protein. Great with soups or smashed avocado.
Pain au Levain – Classic and mild, made with wheat, spelt, and rye.
Gluten-Free Sourdough – Made with organic maize, rice, and buckwheat (not suitable for coeliacs).
Mini Olive Focaccia – Savoury, snackable, and bursting with flavour.
Organic Flour Bags – Bake your own with our white, wholemeal, or spelt flours.

Want to try them all?

View Our Products