Freshflour

27/08/2026

The saga

27/08/2026

27/08/2026

Helllp! Chocolate husk has glued my mill together. Any sound advice welcome

18/08/2026

Casarecce - twisted pasta - great for all@sorts of companions.

13/08/2026

Working to try and bring value back to Famers with

11/08/2026

Grain from David Wheatley - milling tonight and making tomorrow. Think I’m making digestives

11/08/2026

This is the entire pasta industry of our town.
Two secondhand extruders on trolleys. Bought used, stripped and rebuilt four or five times, bearings replaced by hand. Between them they’ll do about 40kg an hour, which is nothing next to a factory and everything next to nothing.
Behind them, the second mill. It takes the bran back for another pass and turns it into brown flour — and what still doesn’t become flour goes to mushroom growers, who grow in it, and some of those mushrooms come back to us and go into the crackers.
Most conversations about fixing food stop at the farm gate and pick up again at the shop shelf. The part in between — processing — is where the value sits, and it is almost entirely owned by very large companies. A village can have a bakery. It can’t easily have a pasta maker.
We think it can. And we think it can belong to the people who work in it.
Grain from named organic farms, heritage and population wheats, milled on stone and made into pasta in the same building on the same day. We pay farmers what they ask. That’s the whole of our buying policy.
Food is liberation.

05/08/2026

working with families who are desperate to eat, and they should be supported by food processors and have the right to nourishment.

05/08/2026

Lunch today Riverford