Freshflour

03/06/2026

A look inside one of our mills… I’ve used and abused it over the last nine years and she is still amazing.

03/06/2026

Milling chocolate husk… the aftermath. Discovery of chocolate nuggets.

02/06/2026

Our takes a lot of work to get the dough to the right hydration to enable the twist to happen to stop the walking stick from happening it’s too dry or the exaggerated bend and almost Rainbow the arch too wet there’s a lot of detail in every shape in the making from the dough from the milling from the (Flour) from the farmer then to the drying days and days of drying gently wet it in the end again so much care go to pasta so please support us support the Kraft milling operation in this country Kraft making the New York Times writing about it now bandwagon in the UK the

28/05/2026

The UK grows wheat. It grows enough wheat. The reason that wheat doesn’t reach British people as nutritious, affordable food isn’t farmers or climate alone — it’s the milling cartel’s consistency standards that divert grain to animal feed, and the four corporations that control the processing and trading layer between farm and fork. Distributed, community-owned milling is not nostalgia — it is infrastructure!!

22/05/2026

Wheat is 30% of our diet. It’s time we treated it with reverence. 🌾
I am a miller, not a farmer. But as a miller, I hold the key to how the farmer treats their land.
For too long, the food system has demanded “high-protein, high-gluten” grain—forcing farmers into a chemical-led, high-plow cycle that strips the soil and ruins our health. We’ve broken that cycle.
At , we don’t ask the soil for “stretch” or “strength.” We ask for flavor and nutrition.
Because we’ve invested in small-scale, appropriate milling technology and a diverse range of products—from Lion’s Mane pasta to 28% fiber biscuits—we can use whatever the Earth wants to give us. Whether it’s Rye, Barley, or Ancient Wheat, we can process it.
This is the Blueprint:
1 Soil-Led Farming: Our partners focus on Organic Plus—no plows, no glyphosate, just rewilding and biodiversity.
2 The Biological Bridge: We mill with reverence, keeping the vitamin E, B-vitamins, and fiber intact.
3 Human Health: We are biological beings made of soil, bacteria, and water. When we eat food grown in undisturbed soil, we heal the obesity epidemic and the water system at the same time.
We are helping farmers turn their land into highly productive, biodiversity-rich havens by providing the processing that joins the soil to the consumer.
HELP US SHARE THIS BLUEPRINT.
We are nominating Fresh Flour for the BBC Food and Farming Awards. This isn’t just for us; it’s for a farming system that works for the many, not the corporations.
👉 NOMINATE US HERE: [link in bio]
👉 Category: Best Food Producer
Let’s put the soul back into the soil. 🦋

22/05/2026

21/05/2026

Spaghetti

19/05/2026

Our pasta!! Dry sauce - mince. Poked down with a few toms, Alpine UK cheese and basil

14/05/2026

Come and see us and the other wonderful food and plant stalls at the quayside. We will be selling a little fresh pasta, amazing dried pasta and some award winning chocolate biscuits

13/05/2026

: FF COLLECTIVE: BEYOND THE DIGESTIVE

30% FIBER | FULL-SPECTRUM CACAO | ZERO SPIKE

What’s Inside?
We’ve reclaimed the Chocolate Husk—the bean’s nutrient-dense armor—and transformed it into a functional powerhouse.

The Lift: Powered by Theobromine, not just caffeine. A steady, sustained energy without the crash.

The Ferment: Our signature “Lemonade” Bran Ferment unlocks the minerals and antioxidants hidden in the husk.

The Texture: A soft-crumb, “moorish” biscuit engineered with a dual-milled grit for a long-lasting chocolate finish.

Pure Devon Innovation.
Radically transparent. Honestly delicious.
freshflour.co.uk