On looking up Chorleywood on the Internet, I found the following:
In the early 1960s, researchers at the British Baking Industries Research Association in Chorleywood improved upon an earlier American bread making process. This resulted in the Chorleywood Bread Process, which is now used in over 80% of commercial bread production throughout the UK.
Well, we all know what commercial bread is like, so if you feel like flattening the place, John, go ahead. Present and future generations of bread-eaters will thank you.
I speak, of course, as one who can buy freshly-baked baguettes, brioches, croissants, pain de campagne, and all kinds of other delicious bread, just across the road from my flat in Paris. Living in Frogland is not all bad, apart from the Frogs themselves.