01
Six fields, one valley
Everything we mill is grown within eleven miles of the wheel. Four growers, six fields, and three wheats that most mills stopped buying forty years ago.
Meet the growers
02
Cut stone, slow turns
A French burr wheel at 90 revolutions a minute, cool enough that the germ stays in the flour instead of being sifted out and sold as feed.
How milling works
03
Milled Tuesday, baked Thursday
Thirty-one bakeries take a standing order in 16kg sacks. Nothing sits in a warehouse; flour leaves the mill within two days of being ground.
Trade orders
04
A box for your kitchen
Two kilos of strong white, one of wholemeal, and whatever the wheel is running that month. Posted on the first Friday, pausable any time.
Start a box