WHY SHIPTON MILL?
A time for everything and everything in its own time
By really understanding our grains, the flour we make and its application, we can help you to achieve truly magnificient loaves, cakes and pastries.
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Advanced & Sourdough Baking Course 9th February 2023
On this course we will look at a wide range of breads using different flours...
Heritage Solina Flour : Italian Sourdough Bread and Pasta Making Course 4th March 2023
Solina wheat originates in the Abruzzo region of Italy
Wood-Fired Baking & Heritage Flour: Sourdough, Pitta and Pizza 25th March 2023
Wood-Fired Baking with Heritage Flour