White Breads

Making Bread Our white breads which include large and small loaves, sticks and rolls are produced using a strong bakers flour called 'Churchill' supplied by Matthews Cotswold Flour Mill. This is an untreated white flour which is delivered to us in bulk from a tanker and stored in our silo. At the moment we use an average of 3 tonnes per week.

We move the flour using a hopper system which blows the flour directly into the bakehouse, it allows us to weigh the required amount straight into the mixing bowl. In this day and age with the emphasis and health and diversity in breads, our traditional white breads are still our biggest seller.