Andrea and Steve Walsh are the clever minds behind The Grass Roots Bakery. They wanted to finally be able to eat bread that wouldn't make them feel wonky, and after a bit of detective work they realised that it was the preservatives used in gluten free foods that was the culprit. Andrea took matters into her own hands, quite literally. She began baking their own bread using her own bread mixes and her oven at home, so every morning there would be fresh loaves ready for the children to take to lunch for the schoolday. Soon it dawned on them that others might be having the same issues that they were having, and putting their heads together, started their own bakery, based in Surrey, built bespoke by Steve, an engineer (very handy). Everything is still done by hand, as it was back in Andrea's kitchen, but there's now Soil Association and Coeliac UK accreditation to go along with it all.