Everything people ask us.

Protein anchors a meal because (1) it holds muscle and bone together through the decades, (2) it steadies appetite so the gap to the next meal is easier to bridge, and (3) it supplies the material your skin, hair and nails are rebuilt from. It also blunts the energy swings that follow a plate of starch on its own, protects joints as training load climbs, and gives the body something to repair itself with. For the longer version, join the letter and we will send you the primer written by our head of nutrition, Dr Ines Farrow.

One or two, sitting alongside meals rather than replacing them. Three is fine on a heavy training day.

Most adults do well on 1.6 grams for every kilogram they weigh, split across the day rather than banked into one sitting.

No. The bars were drawn for anyone who wants a decent protein hit without a queue, a blender or a cold chain.

For a healthy adult the ceiling sits far above what anyone reaches by accident. Speak to a clinician if your kidneys are under care.

Yes. Choose a rhythm at checkout, from a fortnight to a season, and change it whenever you like.

In a single bakery on the edge of the moor, a few miles from where the oats are rolled.

Whole dairy protein and cold-pressed oats cost several times what a bulking agent costs, and we bake in small runs.

Cases of thirty-six are on the shop page. Anything larger is handled by the stockist desk.

Same base, same protein count. The salted version carries a flaked sea salt through the caramel layer and a touch less sweetener.

Yes. Nothing we bake carries a gluten-bearing grain, and none of the ingredients are derived from one. We swab and test the line before every run so that traces cannot carry across from a previous batch. We hold no formal certificate for it, but the testing regime we run to ourselves is stricter than the one certification would ask for.

Every wrapper lists the full declaration. The bakery also handles tree nuts and milk, so we cannot promise a nut-free line.

Nine months from the bake date, kept in a cupboard away from sun. Cold storage firms the caramel but does no harm.

A little date paste and a fibre syrup drawn from chicory root. Neither spikes blood sugar the way cane sugar does.

None. The only fats in the bar come from whole nuts, butter and cocoa.

Around seven grams, most of it from the chicory syrup and the rolled oats.

Net carbohydrate lands near four grams a bar, which most low-carb plans can absorb comfortably.

The bakery holds a dairy certification renewed each spring. The mark is printed beside the date on every wrapper.

You can follow the parcel from your account page.

Yes, on a first order and on anything over £42 after that.

Between May and September every box travels with an insulated liner and a chilled gel pack at no extra charge.

Two regional carriers split the map between them. The tracking note names whichever one has your box.

Check with neighbours and any safe place first, then write to us. Parcels that stay missing after two working days are replaced.

Until the label prints, which is usually the same afternoon. After that, send it back unopened for a full refund.

Flavours and quantities can be swapped while the order still reads as unpacked on your account page.

Yes, up to the moment the box leaves the bakery. Afterwards the carrier can usually redirect it for you.

To most of Europe, with duties settled at checkout so nothing is owed on arrival.

Any major card, the two wallets built into your phone, and bank transfer on trade accounts.

Lockers yes, forces addresses yes, though the second usually adds a week to the journey.

Almost always a pending authorisation sitting beside the settled charge. Your bank drops it within five days.

Bars are zero rated, but chilled broth and gift tins are not. The breakdown sits at the foot of your receipt.

A standing order carries free delivery on the first parcel anywhere on the mainland.

Repeat parcels, and anything travelling out to the islands, go free above £58. We are not yet able to cover delivery on standing orders sent beyond the country.

Three days before each parcel is packed, so there is room to change your mind.

Open the standing order on your account page and pick a new rhythm. It takes effect from the next run.

Edit the selection any time before the payment date and the next box follows the new list.

Change it once on your account page and every future parcel follows the new address.

Two to four working days after packing. The dispatch note gives you a tracking link on the morning it leaves.

Unopened boxes come back within thirty days for a full refund. Tell us before the next payment to stop it entirely.

Trade accounts are open to shops trading on the mainland. Start by sending us a stockist application through this site.

Once you are approved you gain trade pricing and can order straight from the account page. All we ask for is a company registration number, and a promise to hold the bars at room temperature and take them off the shelf before the date on the wrapper.

Four cases on a first order, two on anything after that.

A flat trade rate, with a further step at twelve cases and again at forty.

Damaged cases are credited on sight of a photograph. Stock that simply did not sell is not returnable.

Thirty days from the dispatch date once two orders have been paid up front.

On a pallet for anything over twenty cases, otherwise by the same carriers that handle shop orders.

Write to the trade desk at trade@chalkmoor.co and someone answers within a working day.

Counter trays, shelf strips and a printed flavour card ship free with any order of eight cases or more.

Every batch is simmered at Wrayfield Farm by Odette Marsh and her kitchen.

Four days in the coldest part of the fridge, or six months held solid in the freezer.

Yes, so long as it is still cold to the hand and firm through the middle.

Photograph the pouch before opening it and send the picture over. A replacement goes out on the next run.

Leave the pellets in an open dish in a ventilated room until they turn to vapour. Never seal them in a bin or pour them down a drain.

Flat pouches of five hundred millilitres, which stack better and thaw faster than a tub.