WILDFARMED REGENERATIVE FLOUR

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Best for

 WHITE BREAD FLOUR T65

Versatile, elastic and easy-rising for an airy crumb & golden crust.
RUSTIC WHITE FLOUR T80

Tailored for long fermentation to give a greater depth of flavour.
VIENNOISERIE BLEND FLOUR T45

A blend of flours perfect for choux, puff and even pasta.
 WHOLEMEAL FLOUR T150

100% unrefined for the most malty, nutty flour on the market. Healthier and high in fibre.
PIZZA FLOUR

Perfect for crunchy, golden crusts and chewy bite.
PLAIN FLOUR

Anything but plain, this all-rounder has you covered.
PATISSERIE FLOUR T55

She fine. For soft, light & delicate bakes or pasta.
SELF-RAISING FLOUR

Soft & light, add elevation & hight to your cakes & puds.
 LIGHT BROWN FLOUR T110

Add depth and nutty notes to your bakes.
 DARK BROWN FLOUR T130

A finely ground brown flour, full of fibre, perfect for pastries, pasta and pies.
ULTRA FINE WHOLEMEAL FLOUR

The best of both worlds: whole and unrefined yet fiinely milled to perfection.
CLASSIC JUMBO OATS

Big, bold, thickly rolled jumbo oats with a rustic bite & heaps of fibre
PORRIDGE OATS

Creamy & dreamy - perfect for birchers, smoothies, coatings, cakes & cheesecake bases
MEDIUM OATS

Goldilocks’ favourite oats: not too big, not too small