How it’s made 2018-02-23T18:11:34+00:00


Our flour is a gift from our ancestors. We grow and mill using methods that our great grandparents would recognise.

Stage 1
Selecting grain

We are very fortunate to be able to grow a heritage wheat blend developed by John Letts of Heritage Harvest. John has been collecting ancient varieties of wheat from the UK and around the world for over 25 years. Our heritage landrace population contains over 50 different varieties which grow best without the use of agri- chemicals and fertilisers.So not only do we take care of the land, we also make super healthy and nutritious flour.

Fred plants our crops near Lewes in the South Downs National Park in the late autumn, and harvests the golden grain the following August. We do not have to buy new seed because, like our ancestors, we retain a portion of the harvest to re plant every year, which means the crop adapts to the local growing conditions.

Stage 2

Farmer Fred dries and cleans our grain before dispatching it to one of the oldest corn mills in the UK. Father and son, Charles and David Howell run Offley Mill, which has been in their family for over 150 years. The Howells have been millers for 7 generations, and David is the Chairman of the Traditional Corn Millers Guild. Using water powered French burr mill stones, the grain is gently ground leaving most of the naturally present wheat germ oil. This ensures our flour contains the maximum amount of vitamins and minerals, a healthy ‘living’ flour full of flavour.

Stage 3
Bagging and labelling

Offley Mill recently installed a bagging facility so we can now get flour straight from the mill in small retail bags. It is available in 1.5kg, 3.5kg and 25kg .