Happy Easter to you! We hope you are enjoying the Bank Holiday break and the great food and drink which accompanies our Easter celebrations.

We are pleased to introduce to you the farmers who grew 50% of the high protein grain which currently goes into our White and Wholemeal Organic Bread Flours. As many of you will know, we work hard to promote the “field to fork” journey that accompanies your flour. You will equally be aware from our previous posts of the challenges experienced by our UK farmers in relation to the 2024 wheat harvest.

We were lucky to secure 50% of our 2024 milling wheat from a UK source and even more lucky that the farm in question is a Norfolk farm situated close to the North Norfolk coast at Deepdale (near Brancaster).

The stunning photo above shows the farm with views looking towards the salt marsh and North Sea beyond.

The ethos of Anna Biesty and her family who own and run Deepdale Farm chime deeply with our own here at The Priors Flour.

Deepdale Farm over looks Brancaster Harbour on the North Norfolk Coast. This family, organic, arable farm is committed to regenerative, nature friendly farming practices. Since converting to an organic system in 2021, they have worked to improve their soil health by using clover leys, cover crops and hosting a flying flock of sheep. This has enabled them to produce high quality Mulika wheat. Across Deepdale Farm there are features to support biodiversity – wildflower mixes, cultivated areas for arable plants, beetle banks, wild bird food mixtures and ponds.

If anyone would like to visit, they will be hosting Open Farm Sunday on 1st June 2025. This is a free event suitable for the whole family.

We intend to work to develop our relationship with Deepdale and we hope to secure milling wheat from them in the future.

In the meantime, you can enjoy their grain (along with the 50% imported wheat which gives our current flours some added protein) by selecting our flours and grains.

With Easter approaching, we update today to advise that our mail order service will be suspended between the 11th – 21st April inclusive.

Orders received by the 10th April will be packed and dispatched, so if you would like flour before Easter, please get your orders in!

The mill shop will be open on the 13th (2pm to 5pm) and 17th (9am to 1pm) April as usual. With reduced staff on the 13th April, we will not be able to do mill tours.

We would like to wish you a Happy Easter and, here’s hoping the good weather continues until the bank holiday break.

We’re delighted to announce that we have secured a number of tonnes of a new variety of organic wheat. The variety is Bamford, a winter wheat which has been bred, trialled, scaled up and recently made available for farmers to grow.

Take a look at these delicious scones. Without wishing to get embroiled in cream or jam first.. the scones turned out beautifully (made with The Priors Stoneground Organic Plain Flour adding Baking Powder) – well risen, light texture, bags of flavour.

I always hand bake my scones – rubbing the butter into the flour, in my experience this transforms the texture. Machine mixing toughens up the crumb structure and the scones don’t rise as well.

Enjoy – stoneground flours for your cakes and pastries. The flavour and texture is so rewarding!

For this week’s update, we have a film demonstrating how we dress (service) the millstones. Take a look and learn what goes into maintaining the millstones which provide your flour!

As you will now be aware, we are pleased to support Real Bread Week, organised by the Real Bread Campaign. We are offering a 15% discount on a particular flour from our range on each day of Real Bread Week. Today is the final day of Real Bread Week.

Today, Friday, we discount Dark Malt Flour – our blend of white, wholemeal and spelt flours along with seeds and dark malt which produces a malty, open crumb, light bread with a delicious chocolate colouration! The prices are now reduced online and in the shop for each of the sizes of bag you can purchase, so the price you see when you pick the products will include the 15% reduction.

Thank you for your support of Real Bread Week. Our apologies for exercising your inbox, but judging by our orders this week, a good number of our followers have enjoyed taking advantage of the discounts and thus celebrating Real Bread Week!