Redbournbury Mill Flour
Redbournbury Mill flour is stoneground, organic and regionally sourced. From wheat to spelt and rye, milled at an 18th-century restored watermill in Hertfordshire.
Heritage Milling
Redbournbury Mill has been producing flour for centuries. After careful restoration, the watermill continues to use traditional methods, grinding flour on French burr stones for authentic flavour and nutrition.
Organic & Local Grain
All Redbournbury flours are milled from organically grown wheat, spelt and rye sourced locally. This ensures freshness, supports sustainable farming and keeps food miles low.
Stoneground Quality
Stone milling preserves more of the wheat germ and bran, giving flour with superior flavour, texture and nutritional value. Perfect for artisan breadmaking at home.
A Living Museum
The mill also operates as a working museum and bakery, where visitors can see flour being milled in the traditional way and taste breads baked with it onsite.
FAQs
What flours does Redbournbury Mill produce?
They mill organic wheat, rye and spelt flours, all stoneground on French burr stones for maximum flavour and nutrition.
Where is Redbournbury Mill located?
The mill is in Hertfordshire, just north of St Albans, beside the River Ver.
Can I visit the mill?
Yes - it is a working museum and bakery where you can see flour being milled and buy bread baked onsite.
What makes Redbournbury flour special?
It is organic, locally sourced and stoneground using traditional methods, producing flour with a unique flavour and texture.