Welcome to Shipton Mill
where there is time for everything and everything has its own time
The Mill
Set in a beautiful Cotswold valley near Tetbury, the mill at Shipton Moyne Wood has been producing flour since the time of the Domesday Book. Today it produces a wide variety of Speciality Flours, using both traditional grain and traditional methods.
Our flour
We mill a range of organic flour of exceptional quality, without haste and with scrupulous care, using only the best ingredients.
Whether you're after bread flour or cake flour, wholemeal or white, rye or spelt; whether you want it organic or stoneground, or are looking for something a bit special, we have a flour to fit the bill.
Where to buy
Our flour is available through selected retailers and to buy online for delivery to your home. There is FREE DELIVERY on orders of 24kg or more, including large bags. Why not take a look now, place an order, put your feet up and start planning what you'll do when the flour arrives on your door step.
Alternatively, you are welcome to visit the mill and buy your flour in person. We are open for the sale of flour Monday to Friday 9am to 5:30pm and Saturday mornings. Click here for directions.
Our bakery
As well as our online shop, we have an online bakery. A place to find useful information on baking, as well as new recipes to try.
If you want to get more involved, you can share your recipes and experiences with others.
Why not take a look now?
Latest news
Focus on sourdough
Shipton Mill has put the focus on sourdough this month, hoping to encourage and inspire more people to get in to this great way of baking.
Home grown woollens
Raised on the hillsides of Gloucestershire, spun in Cornwall and woven in Wales, Shipton Mill woollens.
Friend of Shipton Mill wins prestigious BBC food accolade
Richard Bertinet was named BBC Food Champion of the year 2010, at the Food & Farming awards held at the BBC Good Food Show in Birmingham
Focus on Bread Machines
Bread machines are looked down on by some as a poor alternative to "proper baking". But is this fair? We've been doing some experimenting to see ...
Focus on Spelt
In April we put the focus on to spelt flour, looking at why you should consider it and what you can use it for.
Shipton Mill goes all Rye
In February we are taking a closer look at Rye. What is it? Why is it good? What is it good for?
Exciting NEW development online
The Shipton Mill website has been upgraded to create an online baking community. Baking enthusiasts can now upload their recipes and rate and comment on other peoples.