Provenance has become a big buzzword amongst consumers, and as a nation increasingly keen to know exactly what we’re eating, we’re slowly discovering the abundance of local produce right on our doorsteps.

With this in mind, we scoured our Twitter followers to unearth two of Shropshire’s most pioneering producers, beginning with Peter Cook at the award-winning @pricesthebakers in Ludlow.

Price & Sons craft bakery has been a family run business since 1940 and has built up a reputation for producing exquisite breads and cakes ranging from olive and soda breads to sticky English buns.

“Our focus is on good bread,” explains Peter. “Our white bread is traditionally made using simple ingredients with a long fermentation process, which means it has around 10 hours of fermentation from mixing to baking.

“This brings the flavour of the flour through and gives a nicer crust, and it lasts longer than supermarket breads which are generally fermented for only an hour or so.

“Studies have shown that breads baked with a longer fermentation process are better for people with wheat intolerance too, because it’s easier to digest.”

Peter has been in the business for 19 years, having worked at a top brasserie in London’s fashionable Chelsea after taking a hotel catering and management course in Torquay.

It was in Torquay that he met his wife, who’s family own the Ludlow bakery where Peter gradually learned the art of baking bread.

“We use local flour where possible, which comes from artisan millers Bacheldre Mill in Churchstoke,” says Peter.

“Provenance has certainly become more important – people like to know where everything has come from.”

Ten years ago, Price & Sons achieved national recognition when they were visited by seafood chef Rick Stein, and subsequently named as one of his Food Heroes on the popular BBC 2 programme.“

Rick was really the first person to highlight the work of small British producers and it was wonderful to be featured in his series,” says Peter.

The bakery now caters to individual requests, special events, parties and dinners, as well as supplying many of Ludlow’s pubs, cafe’s, restaurants and hotels, and can be seen at the forthcoming Ludlow Food Festival.

Our second local producer is pioneering Bridgnorth mum-of-two Alexandra Anderson (@alexandrason), who recently turned her hobby into a business.

Shropshire Granola is a locally-sourced breakfast cereal made with oats from Harmer Hill, four different seeds, hazelnuts, walnuts, cranberries, sultanas, pure Shropshire honey and rapeseed oil from Great Ness.

“It’s a recipe I’ve always made for my family so I can be sure they’re eating a breakfast that’s good for them as well as being tasty,” says Alex.

“I always made a big batch of the mix because it was so popular, and in April I decided to go into business with it.”

Alex and her sister bake the granola mix in ovens which used to belong to Catherine’s Bakery in Broseley, producing around 50 kilos each week.

“As a small company, we do everything ourselves, from baking it to packaging it up and delivering it to deli’s and farm shops around Shropshire.”

Alex says she uses locally-sourced produce to cut down on food miles and support the local farming community.“The best taste comes from Shropshire produce,” says Alex.

“The local rapeseed oil we use has a wonderful nutty flavour, and the Shropshire honey is pure, unblended summer honey, which can also help hayfever sufferers because it contains pollen from the local area, which helps them to build up an immunity.”

Shropshire Granola can be bought at Alex’s Sunday market stall under Bridgnorth Town Hall and will also be available at this year’s Ludlow Food Festival.

By Lara Page