Using your loaf pays dividends

Phil Clayton at 'Food For Thought' at Haxby near York with one of the loaves he has baked.
Phil Clayton at 'Food For Thought' at Haxby near York with one of the loaves he has baked.
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Yorkshire Organic Millers is tucked away on the North York Moors at Hill Top Farm run by Philip and Nelly Trevelyan. They use freshly-milled organic wheat grown within a 35-mile radius of the farm which preserves the quality of the flour and reduces food miles.

Philip Trevelyan says, “We use organic varieties of wheat that thrive in poorer conditions. Our flours are milled using French-made granite stones which is a more gentle and efficient process. It preserves the protein and other nutrients. We also time the harvest to coincide with when the grain is at its best for milling.”