Our wheat is grown in the South Downs National Park by Fred, our trusted third generation farmer. It contains a blend of over 50 varieties of ‘heritage’ wheats and rye and is carefully milled by the Howell family at their water mill in Staffordshire. When necessary, they skillfully blend our grains with other chemical free British wheat to produce a flour more suitable to bread making.
Our unique combination of skills and commitment to quality means that our flour is healthier and tastier for you, with many experts believing that bread made from ancient grains is easier to digest. It is also indisputable that our sustainable approach to wheat growing is better for the environment and flora and fauna.