'I've been capturing Yorkshire growing breadmaking community - it's been a real adventure'

At each step of the way she's been ready, camera in hand, to catch farmers at work or a miller's toil and the rich soil of each farmer's land.

Now an exhibition at Ryedale Folk Museum, called Farm / Mill / Bake, celebrates the revival of the region's traditional, sustainable bread production.

"I've been able to ride on a combine harvester and have all sorts of adventures," she said. "It's hard to know when to reign it in and where to stop - there's so much in Yorkshire.

"I've learned that flour is not 'just' flour. It takes a lot of skill for a baker to work it, to the right consistency and to the right temperature. And the farmers' skill, in knowing the grain."

The project, supported by the North York Moors National Park Authority’s Farming in Protected Landscapes Fund, also saw a series of podcasts with broadcaster Richard Staples.

For photographs, Ms Bunney linked with Yorkshire Organic Millers at Hill Top Farm in Spaunton near York, exploring the journey of heritage grains from field to the finished loaf.

First came the wheat, she said, and the grain on the farm. Then to the flour and the milling. Finally it was to the bakers, capturing them at work kneading and knitting their dough.

She has worked with a series of small organic farms, and organic millers, producing less refined flours and using more traditional methods.

There's been four different farms, to capture their story. At Gillymoor, with organic rye for cattle and millers, then at Denby Dale and with two more on the Yorkshire Wolds.

"They are all family farms, organic with their grain," she said. "They all have a passion for the environment and for eating healthy."

And after the harvest, it came time to join the millers, opening her own eyes to a world within these walls. By the winter, she was joining bakers as their fires warmed fresh loaves.

Haxby Bakery, in York, was one of eight she photographed. Then the Leeds Bread Co-operative, Goldees Bagels in York.

"Some of them were only recently set up as bakeries, just small ones in people's backyards. One, who only opened one day a week, had queues down the street," she said.

"Buying bread, and bread making, it is something we do locally. Having a lot of these small bakeries around Yorkshire, it is so interesting."

To Ms Bunney, there is much that will stay with her. About the growth of sustainable grains and heritage techniques, in the opposite of fast fashions and backed by the Yorkshire Grain Alliance.

"I don't know that people really appreciate the hard work that goes into it," she added.

"This is about community really. All these people, working together to a common goal. And bread people are really nice. Just passionate about what they do."

The exhibition is in the museum's Threshing Barn until the end of November.​​​​​​​