Plans to create the UKs first "peasant bakery" near St Davids are gaining flour power, as a fundraising campaign gathers momentum.

Torth y Tir, or Loaf of the Land, farms and mills heritage grains before turning their flour into hand-made, sourdough, wood-fired bread.

The community-supported bakery is currently raising £6,000, which will be match funded, in order to develop the project.

The bakery began two years ago when founder Rupert Dunn began baking 35 loaves a week for the local community.

This year the project grew an acre of heritage week by hand, with the help of local community.

Torth y Tir has also worked with more than 200 young people teaching them about the environmental impacts of farming and bread production.

The group is now hoping to  develop a bakery near St Davids where they would bake bread for the local community and offer workshops.

The fundraising should allow them to rent more land and a barn and cover increased farming cost.

They also want to buy and restore small scale grain cleaning equipment and grain storage, as well as cover the initial planning costs for the Treginnis Farm project.

This would be the UK's first Boulanger Paysanne, a model which is well-established in France.

"Whereas bread had become something that is problematic to our health we want to restore it to something that's actually good for us and good for our communities," said Rupert Dunn, Torth y Tir founder.

"These are big plans but we think this is the direction food production should be moving in. We can create a model which is a much more soulful sustainable solution creating livelihood that people can really enjoy and feel nourished by. Producing our bread with the involvement of the whole community and sharing our learning."

For more information visit www.torthytir.co.uk or to contribute to the crowd funding campaign visit https://buzzbnk.org/torthytir.