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Shipton Mill

A time for everything and everything in its own time

Welcome to Shipton Mill where we mill a wide range of organic flour.

At Shipton Mill, there is more to us than just being a speciality miller of organic flour. We have a deep-seated belief in how we do what we do, as much as making sure that what we do, we do better than anybody.

By really understanding our grains, the flour we make and its application, we can help you to achieve truly magnificent loaves, cakes and pastries.

The Miller's DaughterThe 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!).

Click here to visit the blog

The Mill

About Shipton Mill

Discover what makes our flour special

Flour Direct

Online shop - BUY here

View our full range of flour and buy online for delivery direct to your door.

Baking & Recipes

Baking Inspiration!

For community recipes from our users, expert advice, inspiration, and shared know-how ...

Sack Shop

Buy sacks of flour

The Sack Shop, only sells our range of 16kg and 25kg sacks of flour for delivery to your door.

What's new in Baking?

BemBem's best sourdough pizza crustBemBem's best sourdough pizza crust
Despair not! While visiting Italy might soon not be as easy, this sourdough pizza crust recipe will for sure transport you to Naples in no time.
Rhubarb CakeRhubarb Cake
Quite simply one of the best cakes I have ever made-a firm family favourite, even for those who don't think they like rhubarb!.
Universal yeast doughUniversal yeast dough
This recipe can be baked in bundt tin as is or it can be used for variety of pastries: strudel, filled buns, cinnamon buns, roll in shape of croissant etc.

Click here for more ...

Fun recipes from Shipton Mill

Sourdough LoafSourdough Loaf
Perfect Sourdough Loaf from Shipton Mill's Head Baker, Chris Holister.