Mill Shop Open 8-5 Monday - Friday Tel 01235 768991

Shop

We deliver to France, Mainland England, Wales, Southern and East Coast Scotland.
For delivery prices and shop. Click Here For Shop.

Welcome to our Mill

You will find a large range of flours on our website. Please contact us if you have any questions. We are always happy to chat about flour and bread.

Our flour is different. It has been milled using wheat grown locally around the mill, you will find the names of the farms on the back of every bag. Above all, it is milled to produce top quality bread time after time.

Frozen Sour Dough Starter now available from the mill shop (Mon-Fri 8-5) and online shop.

Our sales are climbing each year as the word gets around that our flour gives excellent results, making bread making easy and rewarding.

Happy Baking

Paul Munsey
Fourth Generation Miller

Facebook

I am just learning about facebook. If you like us please click. If you would like to show everyone your bread, have some tips or favourite recipies you can post them on our web page.

Where to find us

It is used by over 150 craft bakers and is available to the public through over 1000 farm shops, specialist food shops and independant food stores. You will not find us on the large supermarket shelf. It is also available in Singapore, Hungary and St Helena and The Faulkland Islands. More Information...........

This years harvest

The worst for a generation . We have had to start using Canadian and German wheat to make sure we can maintain quality. The English wheat is small and shrivelled and not yielding much white flour. There is very little good UK wheat available to millers so the UK will be importing 2 million tonnes more wheat than they export. Next year's harvest is looking bleak, as farmers are having to re plant fields that have failed to germinate due to the wet weather. Unfortunately wheat seed is short and expensive so farmers are planting spring barley instead of wheat. It will lead to yet another difficult year for the food industry.
If you would like to know more please contact us.

Natural Bread Course

If you are into sour dough and breadmaking then try The Natural Bread Company's bakery course. It includes a tour of the mill.
The bakery is run by food writer William Black, whose passion for baking keeps him from self destruction whilst working through the night.
However, on days off, he will enthusiastically talk bread and extol the virtues of wild yeasts, pre ferments and sponges, while showing you how to make some of the great breads of Europe, and putting them firmly in their own cultural context. More Information..........

Cornfield Bakery Course

A village bakery based in Wheatly. During the day we make Sourdough (wild yeast) bread, long ferment bread, Ciabatta bread & I will demonstrate my effortless 24Hr no knead bread. More Information..........

Marcopolo Bakery Bread Course

We are a small craft bakery based in Grove near Wantage-Oxfordshire.
Peter, owner and passionate baker has grown up in the bakery and never goes far from it. He is a baker for third generation and always loves what he does. The bread making course starts at 9 am and will continue till about 4 pm.We'll cover some basic methods of making bread at home including white and rye bread, some ciabatta style plus some more difficult sourdoughs. Loads of tips. Making bread is very interesting and enoyable.More Information..........

Great Taste

The Great Taste Awards are held every year and we always enter some products this year we have again been awarded 3 stars for our Six Seed Bread Flour. Only 114 products out of 7482 judged were awarded 3 Stars. The judges comment was "This flour made an exceptionally delicious loaf. There were generous amounts of an interesting variety of seeds."

Our details are Clarks (Wantage)Ltd Wessex Mill Mill Street Wantage OX12 9AB Registered in London : No. 97734. Reg'd Office : Clarks (Wantage) Ltd , Wessex Mill, Mill Street, Wantage, Oxon, OX12 9AB Vat Number 779 1144 06 Establishment Number GB2670012