Heritage Flour and Grain
April 3rd, 2020
At the risk of patronising you with platitudes worthy of a government daily briefing, we are sorry to say that we are still overwhelmed with orders. We need some time to catch up, so we’re closing the online shop to orders of all kinds (except shares and subscriptions) for a week. Thank you to everyone who has patiently waited for their order to be delivered so far. We will do our best to make this interruption of service as brief as possible.
March 27th, 2020
Like many small mills and real food businesses, we have been overwhelmed in the past week. We have had to stop taking orders for flour while we fulfil the many outstanding orders.
Our miller and her colleagues are continuing to work as fast and as safely as they can. There may, however, be a delay of up to a couple of weeks or more before they can catch up with all the orders that are currently on the system.
Please keep a look out here for further updates. Thank you for your patience.
March 24th, 2020 ‘Where have all the flours gone?…’
We are having to show our supplies of Paragon flour as out of stock from time to time, simply in order to allow our valiant miller Connie and her assistants Clément and Tom to catch up. Please bear with us and check back in a little while. There will be more flour.
March 20th, 2020
Due to unprecedented demand, we have run out of flour from our historic Scottish varieties, as described below. We are now milling Paragon grain, which we had originally intended to use as seed in a diverse spring wheat mixture.
Paragon is a relatively modern variety and it has been popular with organic farmers for twenty years or more due to its reliable yields and reasonable all-purpose baking quality.
This grain was organically grown at Balcaskie in Fife (where all Scotland The Bread grain is researched and grown) and is slowly milled to conserve nutrients and flavour. We hope you enjoy baking with it.
In 2016, Scotland The Bread began by milling flour milled from three varieties of wheat that were common in Scotland in the 19th century – Rouge d’Ecosse, Golden Drop and Hunter’s. Read more about how our heritage wheats were rescued, and the work involved in bringing the flour to life – our Heritage flour.
Order online, or see if we supply a stockist or artisan bakery near you.