Rather than focusing on a cluster group, this week’s deep dive is into an individual farm. However, there is so much going on at Acre Farm near Framlingham that it is worth a post all of its own.
Acre Farm is a small, family-run farm cared for by Alexander and Emily Aitchison, supported by their family. The farm is within the Upper Deben Farm Cluster and Emily is a director of the CLC.
Emily and Alexander have a herd of Hereford cattle and grow wheat, barley and herbal leys, while farming as sustainably as possible.
Speaking of the ethos that runs through Acre farm, Emily says: “Surrounded by rolling fields, wildflower meadows, and big open skies, our land is both a place of work and a home — to us, our animals, and the wildlife that thrives here. We manage our fields with care and respect for the environment, balancing traditional farming with sustainable practices. From rotating crops and maintaining healthy soils to protecting hedgerows and encouraging pollinators, every acre is nurtured with the future in mind.”
The medium term goal is to create a way of farming that has a much reduced reliance on fossil fuels and provides the local community with an abundance of high quality, nutritionally diverse food. This will mean less chemical input and more reliance on the natural ecosystems.
An ambitious agroforestry scheme saw Emily and Alexander put 10 hectares of land into an agroforestry scheme and they now have 2,500 newly planted trees and over a mile of new hedgerow.
The latest project puts Acre Farm firmly at the heart of the local community as the farm business has now diversified to open its first retail outlet – Acre Bakery.
The bakery, which uses the farm’s own flour, is situated on Market Hill, Woodbridge. It comprises a micro-bakery producing long-fermented sourdough and locally made bakes.
The Woodbridge shop will also stock seasonal specials, highlighting local ingredients and collaborations with Suffolk growers and producers. The shop also stocks Wildfarmed flour, again from the fields at Acre Farm.
Among the baked delights that customers can enjoy are:
Country Sourdough – naturally leavened and long-fermented for depth of flavour.
Croissants & Laminated Pastries – buttery, flaky, and baked fresh each morning.
Sweet & Savoury Specials – seasonal fruit tarts, buns and topped focaccia.
To visit Acre Bakery website, click here.
Emily says: “Our bread is made with just three simple ingredients: flour, water, and salt, plus a fourth essential element: time. Every loaf takes over 24 hours from start to finish. We take pride in using the highest quality ingredients in all our bakes. Every single loaf is baked by hand by their dedicated team of bakers, crafted with care from soil to sourdough.”
