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.
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.
Recipes
Swedish Semlor Recipe
Swedish Semlor Recipe
Simple Pasta Dough
Simple Pasta Dough
Seeded White
Seeded White
Maris Wigeon Sourdough
Maris Wigeon Sourdough
Banana Bread Recipe
Banana Bread Recipe
Oatmeal Savoury Muffins
Oatmeal Savoury Muffins
Journal
The Millstream
The Millstream
Flour, Salt, Time.
Flour, Salt, Time.
Made by Adele
Made by Adele
Goodwood Home Farm
Goodwood Home Farm
The Wonder of Oat
The Wonder of Oat
Heirloom Wheat
Heirloom Wheat
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.
Our bestsellers
How bread is helping refugees Start New Lives
Flour, Salt, Time.
So much life has been sustained with such simple ingredients. And now, through the work of Breadwinners, this simple recipe is building the futures of refugees and asylum seekers in the UK.
John Lister founded Breadwinners in 2016, which is supported by Shipton Mill. The London-based social enterprise is helping young asylum-seekers and refugees find employment and purpose through training, mentoring, networking and entrepreneurship opportunities. The aim is to help refugees independently sustain themselves and progress.
Centuries of milling
Traditional Grains
