Bacheldre Mill

Latest Newsletter

admin — Mon, 22 Nov 2010 12:42:41 +0000

The Bacheldre Mill November newsletter is now out. You can view it online here,
or click on the image below.

Bacheldre and Waitrose – Saying it with flours

admin — Fri, 08 Oct 2010 08:16:16 +0000

I can’t believe I’m here looking at a 400-year-old mill. “This is so different from visiting my other suppliers,” declares Chris Moore, flour buyer for Waitrose. He and millers Matt and Anne Scott stand mesmerised in front of Bacheldre Watermill’s clattering wheel – it was added to the building in the early 20th century – as it turns in the churning water. There has been a mill at Bacheldre, deep in the Welsh Marches, since 1575. It was built to provide for the 500-acre Crow Wood estate that occupied the surrounding lush green hills. Matt and his wife Anne bought the mill almost a decade ago and started producing flour soon after. Matt steps into the room where the grain (much from Cambridge and Essex) is cleaned, in a machine dating back to the 1800s…more

July Bacheldre Mill Newsletter

admin — Thu, 15 Jul 2010 11:52:23 +0000

The Bacheldre Mill July newsletter is now out. You can view it online here,
or click on the image below.

Ethical Consumer Magazine

admin — Tue, 18 May 2010 11:22:29 +0000

Rob Harrison and Arwa Aburawa look at how UK consumers buying flour are slowly changing the face of agriculture towards a more sustainable future.

Download the full article here (requires adobe acrobat).

February Bacheldre Mill Newsletter

admin — Fri, 05 Mar 2010 10:55:03 +0000

The Bacheldre Mill February newsletter is now out. You can view it online here,
or click on the image below.

The Guardian

admin — Mon, 01 Mar 2010 16:18:59 +0000

If the proof of the pudding is in the eating, so the proof of the flour is in the baking (as well as the eating). A few miles up the road is the Ivy House Tea Rooms. It’s at one end of Montgomery’s town square.

Download the full article here (requires adobe acrobat).

How to raise your dough

admin — Mon, 01 Mar 2010 16:18:59 +0000

All the best restaurants make their own bread. But it is a difficult art to perfect. If you have tried to bake bread yourself you may have felt a bit disheartened by the result. After a strenuous amount of kneading dough and leaving it to rise in a warm place into a deceptively large mass, it may still come out of the oven, not quite like a brick, but not as aerated as you would have hoped.

Download the full article here (requires adobe acrobat).

Welsh flour spices up Russian baking

admin — Mon, 01 Mar 2010 16:18:58 +0000

Organic flours produced by Bacheldre Watermill of Churchstoke went on sale in one of Russia’s flag-ship stores in time for Easter.

Already used by many of the UK’s top chefs and restaurants, the artisan flours made by award winning Powys millers Matt and Anne Scott at their ancient mill will soon be available in Moscow through Globus Gormet.

Download the full article here (requires adobe acrobat).

Loaf and death for Wallace and Gromit!

admin — Mon, 01 Mar 2010 16:18:58 +0000

One highlight of the Christmas TV schedules is the brand new Aardman Animations adventure of plasticene pair Wallace and Gromit in ‘A Matter of Loaf and Death’.

And now everyone can follow Wallace and Gromit’s baking bonanza with a range of limited Wallace and Gromit stoneground organic flour produced at Churchstoke.

Download the full article here (requires adobe acrobat).

We want to make the best flour you can buy

admin — Mon, 01 Mar 2010 16:18:58 +0000

Anne and Matt Scott started their careers delivering the post, but now run a business producing award winning organic flour from a watermill in rural Wales.

Download the full article here (requires adobe acrobat).