Welcome to Shipton Mill, the home of regenerative organic flour
Our flours are for all bakers and cooks, united by their passion for good foods.
Our Philosophy
We started Shipton Mill in 1979, to mill flours from the most fantastic grains, working from day one with like-minded farmers who promote biodiversity and who value and seek to look after the soil.
A key part of the miller’s work is the selection of the very best grains, working alongside nature and what the climate and seasons can offer and using their skills to grind and blend those varieties providing bakers with consistently excellent and reliable results.
Latest Recipes
Gluten-Free Castagnaccio
Gluten-Free Castagnaccio
Sourdough Inclusions
Sourdough Inclusions
Gluten-Free Castagnaccio
Gluten-Free Castagnaccio
Sourdough Inclusions
Sourdough Inclusions
Journal
A Guide to Ancient Wheat
A Guide to Ancient Wheat
One Man and His Donkey
One Man and His Donkey
Ancient & Heritage Grains Guide
Ancient & Heritage Grains Guide
One Man and His Donkey
One Man and His Donkey
The Miller’s Daughter
The Miller’s Daughter is a personal insight into life at Shipton Mill
Written by Tess, the daughter of our founder, John Lister. This blog takes you behind the scenes to the kitchen, where you'll find mouthwatering recipes featuring homegrown ingredients from our garden (and of course, a dusting of flour!).
Centuries of milling
Traditional Grains
