We source the majority of our grain from within a 30 mile radius of our mill. However, for the strong bread flours we do blend in a proportion of higher protein imported grain to achieve good and consistent bread making qualities. This can vary from season to season depending on the quality of the local grain.

We sell direct from the mill via the 'click and collect' option that you can do through our online shop. Our flour is also available from many Farm Shops, Deli’s and Health Food Shops throughout the South West. Please visit stockists for our up to date list.

All the flour we produce at Cann Mills is stoneground on horizontal millstones.

We were milling organic flour before organic was really invented! In the late sixties and early seventies we milled “compost grown” grain from a local farmer. The quality varied hugely from year to year but the flavour was great and the provenance was unquestionable. Since then many local farms have started growing organic grain so we have a much greater source and security of supply. All of our organic flour is certified by The Soil Association.

All the flour we produce is organic and certified by The Soil Association.

As all our flour is stoneground and still contains the oil rich wheat germ there is a greater tendency for the flour to go rancid over a mainstream rollerground flour. We date stamp all of our flour for 7 months and recommend storing in a cool, dry, rodent free location.

Whether its rye, spelt or wheat all of our products contain gluten which is naturally present in the grain. However, we do not process any other allergens at Cann Mills.

All of our bread making flours perform well in bread making machines. As we use mostly local grain there is ample natural sugar contained in the flour and therefore additional sugar is not required as there is sufficient to feed the yeast.

The vast majority of flour produced in this country is milled using modern roller milling technology. This has evolved over the years to a highly efficient system grinding the grain down and separating it into its component parts with minimal wastage.

We are not afraid to incorporate modern machinery in our mill (mostly for conveying grain and flour) but we do not compromise the traditional method of milling using horizontal millstones as this is the essence of our product. The grain is ground through one pass of the millstones and then mechanically sieved to produce our stoneground white flour. This simple method of production means that the natural wheat germ oil and some tiny particles of bran still remain in the flour. The inclusion of these nutritious and flavoursome components give the flour and slightly creamy rustic appearance which is favoured by many.

With a combination of the mill getting busier over the years, present regulations and health & safety issues it is not practical to open the mill for viewing during normal operative hours. However, we have recently started having an Open Day usually on a Saturday in the middle of May coinciding with National Mills weekend. Please keep an eye on our News Page for the next Open Day at Cann Mills.