When customers ask what makes our bread taste different, the answer usually starts with the flour. We use stone-ground flour from regional mills, and it makes a real difference in flavour, texture and nutrition.
What Is Stone-Ground Flour?
Stone-ground flour is made by crushing whole grains between two large, slowly turning millstones. The process is gentle and keeps more of the grain intact, including the bran and the germ, which carry much of the natural oil, flavour and fibre. Modern roller mills, by contrast, separate the grain into parts and then recombine them, often stripping out the most flavourful elements along the way.
Better Flavour
The difference in taste is noticeable straight away. Stone-ground flour gives our loaves a nutty, slightly sweet character and a deeper, more complex aroma. Our sourdoughs in particular benefit, as the extra nutrients help the wild yeast and bacteria develop rich, layered flavours during a long fermentation.
Better Texture
Because the flour is slightly coarser and more varied, it gives our breads a lovely, rustic crumb and a crust that crackles. It also absorbs water differently, which means we adjust our recipes carefully for each batch. It takes more attention, but we think the results are worth it.
Supporting Local Growers
Buying from regional mills means shorter journeys and fresher flour. It also supports farmers who grow heritage and organic varieties that are rarely found in large-scale baking. We enjoy knowing where our grain comes from, and we are always happy to tell you about it.
Next time you pick up a loaf, take a moment to notice the aroma and the crumb. That is the flour at work, and it is one of the simplest ways we keep our baking honest.
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