The Mill Bakery has been producing bread using organic flour for many years and in 1988 gained certification with the Organic Food Federation to produce a range of white, brown and wholemeal bread alongside the usual range.

 

The bakery has also revived use of the ancient breadmaking flour, Spelt, a food which, for a time, had been a casualty of modern farming methods.  Naturally high in protein and with a distinctive, old fashioned, nutty flavour, the flour produces good quality loaves with some special dietary qualities, recent research in Britain and America suggesting it may be beneficial in certain allergy and food intolerance treatments.

 

Combining the acknowledged benefits of organic ingredients with its delicious range of baked products has put The Mill Bakery at the forefront of healthy eating for customers preferring to "go organic."