The home of stone-ground artisan flour ground by wind power
We are proud to work with a number of dedicated farmers who share our passion for best quality organic grain. The miller is the vital link between the farm gate and the kitchen table and we are proud to promote the farmers we work with so you can see where our grain comes from and learn more about how it is grown.
Our 2023 harvest rye grains have had to be imported from France. The poor growing conditions for the 2023 harvest meant that virtually none of the UK rye crop gained the quality required for milling. Hagberg levels were too low meaning that we have, reluctantly, had to import grain from France. The result, however, is an impressive sweet rye berry which packs a punch both in terms of flavour and baking properties.
David Hill farms Manor Farm near Swaffham in Norfolk. The farm is a mixed farm with some of the land converted to organic production. David currently provides us with our Spelt grain and in the video below, tells us about the process used to grow, harvest and prepare spelt grain for milling into the Prior’s Flour:
Our high protein milling wheat for 2024 was grown by Angus McDowall of Mungoswells Farm, North Berwick. The 2023 harvest presented significant challenges for millers such as us who do not have the capacity and space to blend different parcels of wheat to produce the optimal baking properties required by our discerning bakers. Organic millers rely on spring sown crops which typically have higher protein levels, but these were impacted by dry growing conditions in the early summer which prevented the grains in the ear filling out. This meant many of the samples we received contained pinched grains with little starch.
As a result, we tested over 6 samples and after careful consideration decided on Mulika wheat from Angus, grown under cooler, wetter conditions in the North East of the UK. We think you will like the outcome!