Larger Flour Sacks

A blend of the finest bread making varieties of wheat grown exclusively in the United Kingdom. Milled to a lower than usual ash content it has a beautiful rich creamy colour.

Produced using only French varieties of wheat. Specially for French sticks and an array of French breads.

Produced from a blend of Canadian and English organic wheats. The Canadian prairies soil enables them to grow organic crops which are rich in...

Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein. This...

Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets. As the raising agent...

The whitest grade of flour used in the production of some of the finest Italian breads and pastas. In every country of Europe this rare grade of...

A conventional bakers' wholemeal flour made from strong non-organic English wheat. This flour is prized by the Master Baker for its resilience and...

A blend of Canadian and English organic wheats. Because of the diversity of the English countryside each delivery of English organic wheat varies...

Wholemeals often have large flakes of bran, which in pastry or cakes can prove decidedly chewy. Our extra fine milled wholemeal flour, using only...

For those who love seeds and cereals to be a major part of their diet, this is an ideal mix containing malted wheat flakes, barley flakes,...

Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times. Attributed with...

A pale flour from which some of the bran has been sieved. Master Bakers in Germany use this flour for the majority of their production of the...

A wholemeal rye flour used to make dark rye breads. Some Master Bakers use dark rye flour for making the "sponge" used in traditional rye doughs....