We're a farm in Worcestershire bringing April Bearded heritage flour straight from the field to your kitchen. Regeneratively grown and stone-ground on site, our flour is rich in nutrients and full of flavour.
Our flours
Heritage Stoneground Flour - 100% Wholegrain April Bearded
April Bearded is the main variety grown and milled on the farm; it is a naturally rich, robust flour bringing depth and flavour to home baking. It is fantastic for tasty bread, biscuits and tin cakes.
Stoneground Rye Blend Flour - 100% Wholegrain Spring Rye and Heritage Grain
These traditional grains make a full-flavoured, robust flour for breads, cakes and biscuits with character. Blending with the heritage April Bearded gives the flour a nutty depth and a satisfying structure to your bakes.
Our farming practice
All of our grain is grown here, at Hill Farm, Wichenford, our family farm for many generations, before being carefully stone-ground in our dedicated milling barn in small batches by hand.
Built out of a desire to grow, cook and eat better food, alongside a goal to shorten the supply chain from field to kitchens, Savannah’s passion for healthy, flavourful flour led her to work with heritage grain varieties. From field to flour, everything is created at home with care, patience and close attention to detail, ensuring each batch is milled fresh and delicious.
Our new mill
We started milling at a local water mill to support old techniques and traditions. However the recent drought meant we could not be reliant on water-power so we have now invested in our own stone mill and are installing it on the farm this spring. You can follow our mill story here or on Instagram.
