It started with a passion, as all good things do. A fascination for whole grains and organic farming, their founders Clare and Michael Marriage sowed their first seeds in 1977 with the simple idea of making great quality flour from their grains. Water, wind, soil and sun sustained their crop, and with a little time and patience, a year later their first grains were ready to harvest. The first stone grinding equipment was installed and they began to mill whole grains into wholemeal flour.
Back then, the nation’s daily loaf was of the white, uniformly-sliced variety and people didn’t think too much about what went inside or how it was made. Soon though, health food store after health food store realised the brilliance of organic wholemeal flour, and the journey to bring home baking back to the country’s kitchens had begun.
As a family business, they’ve milledorganic and heritage floursas well as a range ofnaturally gluten free flourssince they were founded. They’ve made biscuits from their wholemeal flour and also reintroduced some of the UK’s lost ancient grains back to our soils. Rye was first, then Spelt, and Einkorn and Emmer soon followed. Today, they continue to be driven by their original mission to make quality organic flour with care, and the result is a range of unique, distinctive and trusted flours that make home baking a joy.