Pastry



Soft Cake and Pastry Organic White Flour (117)

We mill our soft cake and pastry flour from English organic wheat. The climate provides excellent growing conditions for soft wheats, which are perfectly suited to...



Organic Finely Ground 100% Wholemeal Pastry Flour (203)

This 100% wholemeal pastry flour has been milled to an exceptionally fine consistency, to give you the very best results. Wholemeal flours...



French Type 45 White Flour (103)

Our type 45 is designed to be used for making fine puff pastry, and is a classic example of a “Farine Supérieure”. This grade of flour is used in France to produce a variety of pastries which require....



All Purpose Flour (Gluten-Free) (810)

Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities...

Milk Tart

Milk Tart

A refreshingly light form of custard tart that never fails! Our recipe was discovered whilst living in Botswana

Filo pastry and Baklava

Filo pastry and Baklava

Greek layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with honey.

Mince pies with crumbly Italian pastry

Mince pies with crumbly Italian pastry

Mince pies with crumbly Italian pastry. This rich buttery pastry perfectly compliments the spicy deliciousness of British mince pies. You won't go back to shortcrust.

Holtkamp's Dutch apple pie - the real deal!

Holtkamp's Dutch apple pie - the real deal!

A recipe by Cees Holtkamp- one of The Netherland's most famous patissiers, from his book "De Banketbakker". I have left out the almondspijs (almonds meal mixed with sugar and egg) as it is not necessary but it is original to Holtkamp only and not all bakeries in Holland.

Yam yam Squares

Yam yam Squares

Easy and quick, filling and tasty. It takes about 25 minutes. Can be made with yeast, sourdough or baking soda. There is also a version with cheese filling. This one is plain, made using baking soda.

Gluten-free Leek and Mushroom Tart

Gluten-free Leek and Mushroom Tart

A tasty recipe I devised and made in honour of St David's Day, made with Shipton Mill buckwheat and oat flours, leeks, chestnut mushrooms, cheese, eggs and cream.