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Made from Canadian wheats and ideally suited for breads which have a long fermentation process. The natural strength of the wheat protein helps...READ MORE
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.READ MORE
To be used for making fine puff pastry, this is a classic example of a “Farine Supérieure”...READ MORE
Produced using only French varieties of wheat. Specially for French sticks and an array of French breads.READ MORE
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...READ MORE
First produced in Northern Italy as a rough flour suitable for Ciabatta bread. "Ciabatta" means slipper, and the bread acquires its name from the...READ MORE
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets. As the raising agent...READ MORE
To produce this flour, our miller selects a rare single variety of English wheat called Maris Widgeon, justifiably renowned for its excellent baking quality, its...READ MORE
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.READ MORE
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Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life. Prized across the world for their excellent nutritional value ...READ MORE
Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein.READ MORE
Produced from a blend of Canadian and English organic wheats. The Canadian prairies soil enables them to grow organic crops which are rich in...READ MORE