Shipton Mill provides us with all the different types of flour we use for our award-winning breads and melt-in-your-mouth pastries. Want to learn more about it? Read on.
In a world where large-scale industrial production dominates, Shipton Mill is a beacon of difference, and hope. Set in a beautiful Cotswold valley near Tetbury and established back in the 1980s, the mill actively promotes the cultivation of rare and old varieties of wheat, and works sustainably to maintain soil fertility and ethical farming and manufacturing practices. They mill a range of organic flour of exceptional quality, without haste and with scrupulous care, using only the best ingredients.
That’s why they’ve been our number one supplier of flour since the early days of The Sussex Kitchen.
The fact they’ve got a huge variety of offers -- white flour, wholemeal, spelt, rye, stoneground, specialty and rare, is an added bonus, too: Shipton Mill gives us the opportunity to experiment with a variety of grains, ensuring our breads are always originals and fresh tasting -- just like you like them.
All photos courtesy of Shipton Mill.
Taken from: https://www.instagram.com/shiptonmill/