Hartingtons School of Food, located in Bakewell in the beautiful Peak District put on fun and inspirational bread making courses with four expert bread making tutors including Andrew Auld of The Loaf and Dave Foster, both of whom advocate the use of Shipton Mill Flour in their bread making.
1st Floor Rutland Mill
01629 888 586
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We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.