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Sack Shop

All about Shipton Mill

From our beautiful to location to our philosophy - find out what makes us tick.

Shipton Mill

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    How to find Shipton Mill

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    We’re happy to welcome back our doorsales customers on a pre-booking basis. Please call the office to arrange your collection in advance.

    Our Office Hours are Mon – Fri 09:00 to 17:00hrs.

    Click here for details & directions

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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

      Homepage

      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

      Baking Courses ONLY

      Our baking courses include an easy introduction to bread making at home, as well as speciality baking courses for those looking for hone their finer skills.

      Advanced Baking and Sourdough -

      Advanced Baking and Sourdough

      Mastered the basics and looking to really fine-tune your knowledge on sourdough? On this course we will take an in-depth look at pre-ferments and sourdough as we make a variety of breads......

      £120.00
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      Croissants and Enriched Breads -

      Croissants and Enriched Breads

      By the end of this course you will be confident in the techniques and processes required to make beautiful croissant dough. You will then learn....

      £85.00
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      Discover Italian Baking -

      Discover Italian Baking

      Discover the classic breads of Italy in this hands-on day of Italian baking.....

      £120.00
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      Gluten-Free baking -

      Gluten-Free baking

      Shipton Mill produces a great range of high quality gluten-free flours. On this workshop you can learn the principles of blending the different flour types to create really good gluten-free recipes.....

      £95.00
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      Introduction to Bread Making -

      Introduction to Bread Making

      On the introduction to bread making course, learn the basics that will give you a better understanding to be able to produce great bread at home....

      £60.00
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      Wood-fired Bread Baking -

      Wood-fired Bread Baking

      Not only on this course will you learn how to make a variety of breads such as Fougasse, Pain Ruistique and Country sourdough but you will be baking them in a wood-fired oven.....

      £120.00
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      Flour Direct Shop update

      Dear Customers,

      Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

      If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.

      Deliveries

      Keep safe and well

      The Shipton Millers

      Common questions

      When will my order be delivered?

      We endeavour to despatch your order within 3-5 working days. For orders received before 11am we do our utmost to deliver next working day but this is not guaranteed. More ...

      What do you charge for delivery?

      We offer Free Delivery to most parts of the country on order values of £30 or more up to a maximum weight of 100kg; standard delivery on orders below £30 is £6. More ...

      How can I keep an eye on my orders?

      Your orders are stored on our system - you can save your basket to come back later and you can re-fill your basket with the items from your previous orders. Log in to My Shipton Mill to find out more.

      How should I store my flour and how long will it keep?

      Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...