Flour & Baking

Everything is made in our own mill and production space in Buckfastleigh, Devon. We mill our grain on site, then turn it into flour, pasta, noodles, crackers and biscuits using small-scale traditional machinery and slow processes.

We buy heritage and population wheats directly from named organic farms, working with growers we know and paying them what they ask rather than buying through commodity brokers. Wherever possible, we source as locally as we can and keep the journey from field to mill short and traceable.

Because we mill the grain ourselves, slowly on stone, and use varieties chosen for flavour and character rather than maximum yield. Our pasta is made just a few feet from the mill using freshly milled flour and Devon water, so the grain flavour stays very present.

We make in small batches and keep production moving throughout the week rather than holding huge amounts of finished stock. Most orders are dispatched within 24–48 hours, although freshly milled or made-to-order products can occasionally take a little longer.

Because they bring more flavour, diversity and resilience back into the food system. Many of the grains we use are grown for taste, nutrition and soil health rather than just yield, and that difference carries through into the flour, pasta and baking.