Our Flours

We use traditional grains that have not been over hybridised or enhanced, and so the quality of the grain and its suitability for more traditional uses is ideal.

For example, to produce our traditional organic white and wholemeal flours, we use a rare variety of wheat called Maris Widgeon. Traditionally used for thatching because of the long stems on which the heritage wheat varieties bear their grain, it is well suited to the organic system of sustainable farming.

For every acre, Maris Widgeon yields almost half the amount of modern varieties, but its quality and flavour are so excellent we believe it is worth paying a premium to the farmers who continue to grow it.

England has always been part of the ancient trading network of history and wheat has been imported to England for centuries. Whilst Shipton Mill supports the practice of using local ingredients and uses English wheat varieties exclusively in some flours and many of our blends, we also use wheat from all around the world because of its diverse and unusual qualities. As a result, our range of flours covers many continents and is suitable for a wide variety of breads.

We actively support sea-transport as a sustainable practice, and source only the best parcels of wheat we can find on the world market from over thirteen different countries, each of which contribute different qualities and flavours to our flours and breads.