Only The Top 1%
Each year, we assess wheat from across the UK and select only a small fraction often the top 1% of varieties for their baking quality. We don’t treat wheat as a commodity. We hand-select specific varieties for each flour, ensuring the right strength, flavour, and consistency for the job.
Ancient Meets Modern
Inside the mill, traditional craft meets modern precision. Alongside stoneground milling, we use advanced roller milling, cleaning, and testing systems to control quality at every stage. Our wheat is slowly conditioned in over 100-year-old pine bins, allowing moisture to balance naturally before milling unlocking the full potential of the grain.
From thought to farm
Farmers like Ian Wilkinson and Ed Horton and leading the regenerative mission by spearheading this movement and encouraging more farmers to grow regenerative grain.
From flour to food
After the regenerative grain has been milled into regenerative flour, it next finds itself into the hands of bakers.
Our Regenerative Flours
