We’ve been rather quiet over the last few months in terms of blog post updates, but behind the scenes, Priors Flour HQ has been a hive of activity.
New Shop & Packing Space
To enable us to have a larger shop area and to provide a better service, including a more efficient flour bagging, packing and dispatch set of processes, we have converted an existing building to create our new shop and packing space! The work was completed at the end of December 2022, but the last few weeks have allowed us to add some of the finishing touches, so we’re proud to present:
Traditional flour milling has to balance age-old tradition and historic machinery / buildings with modern food production requirements, so whilst our production processes remain the same, we’ve been able to improve the packing & flour dispatch facilities we have:
New Parcel of Milling Wheat 2023
Each year we rigorously test samples of wheat to find the best available milling wheat for you! The 2022 harvest was… trying! At last however, we have found a parcel of wheat from Devon which meets our exacting standards. The flour will be in production from April / May onwards when we will publicise the farm where it was grown. Here are some pictures of white sourdough battards made with the flour here at Priors’ Flour HQ:
