Welcome to our website! To help us manage the unprecedented levels of demand we have implemented some temporary measures to our online shop.
DELIVERIES MAY TAKE UP TO 7 WORKING DAYS TO DISPATCH
To read more about Shipton Mill and our flours click the "Close" button at the bottom of this page.
We have split our shop in to two separate parts, to help us to get your order to you more quickly. Should you want to order both large sacks and small bags please use the flour direct shop.
The Flour Direct Shop continues as before, listing our range of flours both in small 1.0kg bags and the larger 25kg and 16kg sacks.
The new Sack Shop, only sells our range of 16kg and 25kg sacks of flour.
For these unusual times we are running a system of delivery slots for each shop. To start shopping, you need to have a delivery slot.
Delivery slots are released throughout the day, although due to the demand it can be difficult to get one. Please bear with us. If you would like to place an order, please follow the below steps:
IMPORTANT - please note:
Whilst not ideal, these measures allow us to keep delivering a steady flow of flour to as many people as possible. We are sorry we can’t take everyone’s order, and we are doing our very best. For any urgent queries not answered below, please contact us on enquiries@shipton-mill.com.
For our Micro bakeries and community bakeries who are striving to feed the community, we will continue to offer your full range of flours, please call the Mill on 01666 505050 and speak with Rebekah or Louise if you cannot order what you need though the website.
Thank you for bearing with us during this difficult time, we are very grateful for all your support. We hope you are all keeping safe and well and we are excited to be able to help get you and the family baking at home.
The Shipton Millers
Delivery slots are not released at a set time.
The slots are released throughout the day to prevent the website from crashing. When we have hit our maximum capacity for what we can pack and despatch that day we stop releasing the slots. The next batch of slots is released upon completion of the previous.
This system, whilst not ideal, enables us to keep the online shop open and ensures we do not have to close the shop again to clear any backlog.
We are not able to bypass the website ordering system or accept orders through social media. We are very sorry if you have not been able to get a slot yet, please keep trying. We hope as Supermarkets get back into stock with flour, pressure on our site will reduce and we will be able to send out your order much more swiftly.
We are releasing a fresh batch of orders every day, throughout each day, to our maximum capacity. We are very sorry if you have not been able to get a slot, but we are unable to take a larger amount of daily orders at present while remaining open at the same time.
Please do keep checking back as more slots will be released every day going forwards. The demand has been so high we are not able to get to everyone, but we are doing our best to make sure we get flour to as many people as possible.
We are also working on increasing our capacity in the next two weeks to allow us to take more orders which should mean it will become easier to obtain a slot.
Slots are released every day, in batches, until we hit our capacity for what we can pack and despatch that day. If you don’t get a slot one day, please do try again the next.
Our online shop is open, but with the above queuing system in place. This prevents the website from crashing and filters orders through at a rate we are able to pack and despatch until we hit capacity for that day.
If you can’t see any order slots it does not mean we have closed, there will just be a wait time until we have completed the previous batch of orders to release more slots.
Door sales are once again up and running please call in advance to arrange collection. 01666 505050.
We have not closed, please do check back as more order slots will be made available as soon as we have completed the previous batch.
All about Shipton Mill
From our beautiful location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
Need to know where we are?
For contact details, directions and how to find us
Reluctantly we have had to suspend door sales until further notice, apologies for the inconvenience.
Our Office Hours are Mon – Fri 09:00 to 17:00hrs.
We will be closed from Easter Friday to Easter Monday inclusive.
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Like chocolate cake but not. Delicious on it's own with butter or toasted...
Ingredients
100g Sourdough starter
100g Good quality drinking chocolate powder (I used Green and Blacks)
500g Shipton Mills Canadian Bread Flour
5g Salt
300ml Water
Method
Mix all ingredients together using a knife then use a mixer with a dough hook for a couple of minutes until the ingerdients form a smoothish dough scraping any ingredients from the sides. Use a scraper to make the dough into a ball in the bottom of the bowl then cover with a tea towel. Leave for 1/2 hour then stretch and fold 4 times giving the bowl a 1/4 turn each time. Cover and leave for another 1/2 hour. Repeat this for 5/6 times. Turn the dough ball out onto a floured surface and shape into a nice ball and plop into a floured basket baneton. Put the basket into a large enough tupperwear container and put the lid on. Place in a fridge to slowly ferment (rise). I usually leave it over night but can be left to do it's stuff for 2 or 3 days.
I cook my bread inside a cast iron dutch oven lined with non stick parchment, this keeps the temperature and cooking even. Pre-heat your oven with your Dutch oven inside to 275ºc. When the oven is up to temperature take your dough out of the fridge, out of the basket baneton and plop it into the Dutch oven, score the top with a razor blade and put the lid on the Dutch oven and back into your oven. Turn the temperature down to 235ºc and bake for 30 minutes. Take the lid off and bake a further 10/15 minutes. Take out of the oven and cool. Eat!!
Added by: Robert Hughes
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Isolation Sourdough Loaf
Sourdough starter and Greek yoghurt flatbreads
Sourdough focaccia
Seeded Wholemeal Rye Sourdough with cracked rye and “old bread” flour starterIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
Good news, we are taking orders again, after clearing the initial backlog.
Levels of demand are still unbelievably high and we can only fulfil a finite number of orders each day. Please click here to find out more ...
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers