at Shipton Moyne has produced stone ground flours for centuries. A mill is even recorded here as far back as the Domesday Book. Today the flours produced by the mill, which are prized by master bakers for their unique flavours and baking qualities, are still made in the same way as they were in mediaeval times. Traditional slow turning millstones keep all the organic goodness of wholemeal flour, unlike the harsh steel milling of white flour where all the essential bran and germ is engineered away. At Flour Power City the mill’s wonderful range of flours are at the heart of our success.