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YQ Chapel House is a population wheat rather than a single variety, grown for diversity, resilience and flavour. Stone milled in Devon, it produces a softer wholegrain flour with a delicate texture and a naturally sweet, nutty character that works particularly well in pastry, cakes and biscuits.
At Fresh Flour, we work with grains that have something to say. That means older varieties, diverse populations and wheat grown by farmers who care about soil, flavour and the long-term health of the land. We mill simply and slowly, keeping as much of the grain’s character as possible rather than stripping it back into something anonymous.
This flour is especially good for shortcrust pastry, tarts, scones, cakes, biscuits and other bakes where tenderness matters. It brings more flavour and personality than conventional pastry flour, while still giving a soft, delicate finish.
YQ Chapel House is a population wheat rather than a single variety, grown for diversity, resilience and flavour. Stone milled in Devon, it produces a softer wholegrain flour with a delicate texture and a naturally sweet, nutty character that works particularly well in pastry, cakes and biscuits.
At Fresh Flour, we work with grains that have something to say. That means older varieties, diverse populations and wheat grown by farmers who care about soil, flavour and the long-term health of the land. We mill simply and slowly, keeping as much of the grain’s character as possible rather than stripping it back into something anonymous.
This flour is especially good for shortcrust pastry, tarts, scones, cakes, biscuits and other bakes where tenderness matters. It brings more flavour and personality than conventional pastry flour, while still giving a soft, delicate finish.