Shipton Mill has seen a surge in demand for organic flour thanks to a huge rise in the number of people baking at home during the lockdown
Nestled at the end of a lane among woods on a tributary of the River Avon, Shipton Mill offers dozens of ancient flours - some still stoneground and some from ancient English wheat varieties - to baking beginners and professionals.
The art of bread making has seen a curious renaissance as billions around the world grapple with the solitude of seeing out coronavirus lockdowns. “It caught us off guard, massively off guard,” said Lister, standing outside a Tudor post-and-beam part of the mill.
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