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landracemilling

@landracemilling

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Farm Mill & Bakery.
East Somerset, UK.
[email protected]

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Bringing in the YQ.
Milton Clevedon, Somerset.
Friday 22nd July 2022.
@westcombedairy taken in Milton Clevedon by @landracemilling

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4 years ago

Landrace Logistics™️
@corston_fields_farm ➡️ @landracemilling

Maybe one day this will get old… until that day, collecting spring wheat grown 5miles outside of Bath—as the sun lurches over north-east Somerset—feels like a pretty formative moment for our decentralised farming-milling-baking community. Thanks to Emily for the hitch! taken in Corston Fields Farm by @landracemilling

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3 years ago

In January last year we acquired our own natural granite stone mill from @newamericanstonemills (number 170 off the production line). We run this part of our production out of @westcombe, about 20miles south of Bath. And we call it @landracemilling.

These two 40” Vermont granite stones enable us to meet all our flour needs across the full breadth of our production. And since our dear pal @anna.atthetable opened @quince.bakery, we’ve also been able to share the fruits (pun intended) of this labour with Anna, her talented team & the good people of Islington.

Our mill is a high spec piece of machinery in the same way as our mixers, our ovens, our espresso machine. But beyond its mechanical purpose, what role does a mill serve for a business like ours?

It enables us to convert a primary agricultural product into an ingredient. It opens dialogue with farmers and has already led us to some remarkable people doing extraordinary things. It means we can use flour fresh, at the peak of its flavour & nutritional potential. And it holds many lessons—patience, attentiveness, humility when things go wrong! (and my goodness have they gone wrong). And, quite unexpectedly, it introduces a new sense to the baker’s repertoire: sound. Every grain gives a different swansong. Hard, high protein & dry grains mill noisy as hell. Traditional English heritage wheats run quiet and soft.

Above all our mill is a symbol of our agency. And the evolution of what we set out to do in the first place over 5 years ago; to build our production entirely on traditionally stone milled & UK grown grains. taken in Landrace Milling by @landracemilling

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2 years ago

Kind of chic to… build your entire counter from freshly milled flours from your own stone mill @landracemilling.

Pictured the first trial of this year’s ‘Mariagertoba’ harvest from Corston Fields Farm, just 5 miles to the West of Bath. Drilled in the spring. Harvested three weeks ago. Cleaned last week. Collected from the farm Thursday. Milled Friday. Mixed Monday. Laminated yesterday. Baked today.

This is our fifth harvest working in this way. And every year our milling and baking teams get a little better at guiding this process along—a little more confident, more assured, clearer on what we’re looking for and how to get there. And with that, I become a little more convinced that there’s absolutely no other way we’d choose to work.

Pastry trends are temporary. Stone milling is ancient (and eternal)
🌾🤍🌙
#KEEPITSTONEGROUND taken in Landrace Bakery by @landracemilling

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2 months ago

Harvest 2026. Our ninth as a business. And our fifth as stone millers. As told by two farms. Frankham Farm, Dorset. Corston Fields Farm, Somerset.

The prognosis: it’s coming in early and dry. Very very dry. It’s not uncommon in this corner of England to harvest in excess of 15% moisture. And then to give it hell in the grain dryer. On the contrary this year our Miller’s Choice has already clocked at 11.7%. Mediterranean! Yield is okay, if a little patchy. Quality and baking functionality should be excellent.

One thing’s certain… there’s never been a more exciting time to be working with UK grown & stoneground grains. Seek and ye shall find.

Special thanks @duncan_r0ss & @samoan_aussie_british_farmer.

——

Whatever is foreseen in joy
Must be lived out from day to day.
Vision held open in the dark
By our ten thousand days of work.
Harvest will fill the barn; for that
The hand must ache, the face must sweat.
And yet no leaf or grain is filled
By work of ours; the field is tilled
And left to grace. That we may reap,
Great work is done while we’re asleep. taken in South West England by @landracemilling

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3 months ago

HIRING: part time support in our mill.

Calling all East Somerset stoneground flour acolytes in the Batcombe-Westcombe locale. We’re looking for some support in our mill on a casual basis over the summer months: bagging, scooping, labelling, stacking pallets and generally supporting the good upkeep of our mill room and packing areas. Based at the gustatory pantheon that is @westcombe BA46ER.

This is physical work and you must be confident operating a pallet truck, wielding a scoop and moving large sacks of flour about the space. A minimim commitment of at least 8 hours per week is expected, either in a single shift or split across several days.

Drop us a DM or email Andrew hello@landrace.co.uk. taken in Landrace Milling by @landracemilling

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4 months ago

Table Loaf.
Friday 24th April 2026.

A blend of modern and heritage British wheats. 100% directly traded, 100% freshly milled.

@landracebakery @newamericanstonemills taken in Westcombe Dairy by @landracemilling

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6 months ago

A very special, very memorable 24hours in Abruzzo, hosted with great generosity, warmth and friendship by @agricoladefermo. With more than a few arrosticini to boot.

In continuing dialogue, we return the gesture this Thursday 23.04.26 in Bath with a sold out dinner in the Restaurant. Stefano will present his wines, his story and his vision for an integrated farm system that promotes life, conviviality and JOY.

@andrewlowkes
@rob_sachdev
@brewswithpedro
@lukedoesbread
@rollodabomb
@lottxchar
@hettiebyrne
@willy_dee_84 taken in Abruzzo, Italy by @landracemilling

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6 months ago

It’s Saturday. We’ve made some bread.

Head to all the usual spots for a slice of stoneground goodness.

@landracebakery
@landraceupstairs
@beckfordcanteen
@18greenstreet
@the_bradley_pantry
@oldpharmacybruton
@farmshopuk
@thethreehorseshoesbatcombe
@westcombe by @landracemilling

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6 months ago

LANDRACE X @agricoladefermo
Thursday 23.04.26
Winemaker dinner with special guest Stefano Papetti Ceroni.
5 course themed dinner with extended wine list & optional pairing.
[TABLES GO LIVE WEDNESDAY 8th APRIL 16:00]

We are so excited to welcome Stefano & Eloisa of De Fermo, Loreto Aprutino, Abruzzo to Bath on the evening of Thursday 23rd April. Stefano and I first met at La Dive Bouteille near Saumur, not long after opening Landrace. And while the intensity and precision of his wines was what drew me in, I was particularly charmed by his cereals project—growing heritage varieties of durum wheat for his own dried pasta. As well as supplying stone milled wheat to some of Italy’s most respected bakers @panificiodavidelongoni.

With Pescara, on the Adriatic Coast, 25km to the East and the Apennines only 25km to the West, Stefano’s wines are unmistakably mediterranean in spirit—but with a freshness and purity that lifts them into an ethereal realm. Their fruit—approx 17 hectares of Trebbiano, Pecorino & Montepulciano—sits within an integrated and holistic farming system based biodynamic principles; including livestock, olive oil production and long rotations of cereals broken with legumes & chickpeas, as is typical in this part of the Mediterranean.

Our chefs will be serving some of these ingredients alongside an extended list of De Fermo wines (with optional pairing) as we seek to invoke the spirit of this special territory. We hope you’ll join us.

With thanks to @dynamic_vines.

🎨 @pwb_art taken in Upstairs at Landrace by @landracemilling

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6 months ago

This past week we’ve been working our way through our last tonne of April Bearded from @cornish_golden_grains 2025 harvest.

I had the privilege of visiting Will & Larissa down in Cornwall last year. As a baker, it’s always pretty special making that connection back to the farm where your grain is grown. Standing in the very field of wheat you’ll be baking with in a few months.

Named after its two distinct features — spring sown (uncommon for heritage wheats) and awned — April Bearded is a landrace variety of the South West of England, grown and milled in this area since the mid nineteenth century.

On our @newamericanstonemills it produces large, soft, flaky bran pieces and an incredibly fluffy white starch. Easily distinguishable from all of our other flours.

As well as featuring on the @landracebakery counter and @landraceupstairs menu, this grain has made up approximately 20% of our bread for the past six months. We’ll be sad to see it go, but look forward to its return later in the year.

Who’d have thought — flour can be seasonal?

Each grain tells a story. Each farmer, another. By milling each variety separately we’re able to preserve their identities. And by baking bread with them, we get to share those stories with you every week. by @landracemilling

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6 months ago

April Bearded 2024.
@cornish_golden_grains ✨ taken in Landrace Milling by @landracemilling

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2 years ago