Shipton Mill supplies all our organic regenerative flour.

Set in a beautiful Cotswold valley near Tetbury, the mill in Shipton Moyne Wood has been producing flour since the time of the Domesday Book (that’s 1086 for all those non-history buffs), and the regenerative organic flour used in our pancakes since 2015.

Today Shipton Mill produces a wide variety of speciality flours, using both traditional grain and traditional methods. They follow in the footsteps of a generation of established Millers that came before them. Since 1979, they’ve worked with farmers who promote biodiversity to ensure for the best soil. This allows for the wildlife to thrive during wheat growth and for the soil to then regenerate. But their main values lie in their mill, which is powered by 100% renewable energy.

To date, Shipton Mill believes in farming practices informed by the agro-ecological principles that support and maintain soil. They champion organic growing, so much so, that all flours are certified through the Soil Association. This means for Shipton Mill to pass the bar as a regenerative organic producer, production must meet or surpass a strict set of legally defined standards. Why? Because if Europe can commit to organic farming, agricultural emissions could drop by 40-50% by 2050, whilst allowing for 50% more wildlife, 75% more bees and all-round healthier soils.

To push Britain in the right direction, Shipton Mill have committed to plant 750,000 native broadleaf trees at Torosay Hills.

The grain ground at Shipton Mill provides flours that are unsurpassed in texture and flavour and have built a well-earned reputation. Their flour is a go-to among professional, artisan and home-bakers all over the country.

It’s these quality organic flours that we use for both our standard and 3-in-1 flour mix that ensures our pancakes come out perfect every time.