Sedge, Annabel & Vhari, Cambridgeshire

Sedge, Annabel and Vhari are on a mission to change the way the UK thinks about bread. Their high-fibre, generously seeded rye sourdough takes at least 24 hours to make, compared with just three and a half hours for most supermarket bread. The result is proper flavour and texture, using only simple, recognisable ingredients. Annabel develops the recipes; Sedge looks after the baking and Vhari spreads the word. They also have a panel of brutally honest teenage taste-testers to make sure every loaf is up to scratch.