Making a Living from Local Food #4: Clare Jackson

In 2016, we ran a new programme, Making a Living from Local Food, offering free mentoring and peer-to-peer-support to aspiring and recently established local food entrepreneurs from across Scotland.  It was a diverse bunch of new entrant farmers, crofters, processors, bakers, distributors and caterers. This week, we’ll be sharing what some of the participants have been up to on our blog. Fourth up is Clare Jackson, self-described wood fired feminist who opened The Bread Kiln in Spey Bay, Moray. Her mentor was Jo Hunt who runs Knockfarrel Produce.


What do you do?

Sourdough bread


When did you start?



What’s your dream? Where do you want your business to be in 5 years?

Realistic dream: To be at capacity – selling around a hundred loaves a week. Teaching and travelling with bread. Unrealistic dream: To have a state of the art wood fired oven supplying an organic farm shop and a local deli as well as my retail customers.


What motivated you to set up this business?

Some kind of microbial madness and as an outlet for a creative community spirit.


How have you developed your business this year?

Becoming more organised and working on pricing.


How has the coaching programme helped you with this?

It has helped a great deal. Jo’s experience and expertise in this area was invaluable.


What have you enjoyed?

Meeting with like-minded people. Seeing the other businesses. Getting really useful ideas and feedback.


What have you learned?

That is isn’t easy for anyone. Mistakes are learning opportunities.


What are your next steps going forward?

Not giving up in this area yet.


Find out more:

Twitter: @thebreadkiln


PCFMaking a Living from Local Food is kindly funded by the Prince’s Countryside Fund