Our careful sourcing and selecting only the best wheat, creates a range of specialist flours that are tried and trusted by Britain’s best artisan bakers and discerning home cooks.
SOURCING THE BEST WHEAT
Every time you bake, whether it’s a straightforward white loaf or a complex cake recipe, we believe the flour you use should be right for the job. So we travel far and wide to select the finest wheat for our flour, because we know that when you start with the best, you get the best results.
Wheat is a natural product that can vary by variety, by region and by growing and harvest conditions from year to year. Wheat is selected to match it’s required end use and our knowledge of wheat allows us to select the best available and optimise its baking quality. When the wheat arrives at the mill, we visually inspect every load for appearance and smell.
Then each load under goes analysis to check the quality of the wheat and to ensure consistency. When we mill, every grain is treated with care and attention to achieve the best flour. Once it has been milled, a sample of the flour is taken and tested by baking bread in our test bakery to ensure it reaches its fullest baking potential.
The better the wheat, the better the flour.