FAQs

You can either do this at the point of placing an order, following the prompts provided, or you can log in to your account and manage your addresses using the ‘Addresses’ tab. Once an order is placed, you cannot change the address details for that order, so please check your details carefully before confirming.

If you create an account, you can view past orders and add the same order to your basket. Once your account is set up, any orders from that point on will be stored.

We recognise that from time-to-time systems can go a bit wrong, but you can avoid some common problems by:
Making sure your postcode is correct (an easy mistake is using the letter O instead of the number 0)
Ensure your payment method is valid
Ensure any promo codes are valid and apply to the items in your basket

If the product you are looking for is out of stock, simply enter your email address where prompted, and we’ll send you an email to let you know when it’s back available.

Please make sure you have the qualifying products in your basket and check the terms and conditions to ensure the code is still valid.

Unfortunately, we are only able to take orders via the website.

Due to the nature of our products for food health and safety reasons, we are unable to accept any returns.

Once the order is placed you will no longer be able to amend the order.

There is no minimum order value.

Due to weight restrictions, items may arrive as separate deliveries. If you have received a partial order, please check your tracking code. The remaining items should arrive either later the same day, or the next day.
If the remaining parts of your order don’t arrive by the next day, please get in contact with us using this form.

If your product(s) has arrived damaged, then please contact us using this form.

If you have received the wrong product. Please contact us using this form 

Please allow 3-5 working days for your delivery to arrive. If it hasn’t arrived after 5 working days, please contact us, ensuring you provide your full order details, including order number.

All our parcels are dispatched by DPD courier. They will make one delivery attempt. If this is unsuccessful then they will deliver your parcel to the nearest ‘Collection Point’. To track your order, use the tracking number sent to you by DPD in your dispatch confirmation email, this will take you to the DPD website.

We aim to dispatch your order within two working days, however please allow 3-5 working days for your delivery to arrive.

Standard delivery is £4.95. There are however some regional variations. View our full delivery information.

Most of our flour is roller milled, and in the milling process the semolina (endosperm) is separated out and then ground and sieved into flour.
The rollers allow more starch granules to be broken open, which allows for stronger fermentation as there is more sugar to feed the yeast. This then creates more gas in the dough, and therefore helps to create a well-risen loaf.
Our Wholemeal Rye Flour is stoneground, which results in a slightly coarser flour. In the stone grinding process, the grains are crushed between two mill stones, producing elliptical bran particles whilst gently warming the flour and evenly distributing the natural oils, vitamins and minerals throughout.

By statute, any white wheat flour sold in the UK has to be fortified with Calcium Carbonate, Iron, Thiamine (Vitamin B1) and Niacin (Vitamin B3). The fortification of flour was decided by the government after the war, to ensure that white wheat flour has the same vitamins as wholemeal flour, which are often lost in the milling process of white flours. Following a change in the Bread and Flour regulations in 2022, the fortification of white flours, now extends to imported flours, including our French Bread Flour.
The added nutrients can be found on the ingredient list of our flour and on the product pages of our website. If you are looking for an unfortified/unenriched flour, we recommend any of our Wholemeal Flours, or our White Spelt Flour, which is exempt as spelt is not classified as wheat.

The UK Government has amended the Bread and Flour Regulations to require the mandatory addition of folic acid to all non-wholemeal wheat flours. This decision was made following extensive consultation with public health and medical professionals, and a review of the scientific evidence concluded that fortification is both safe for the general population and effective in helping to reduce severe neural tube defects in newborns.

Flour millers are implementing this government policy as required by law. We are not medical or public health experts and are therefore not able to comment in detail on the scientific assessment behind the decision.

As a result of the regulation, plain white, self-raising white and bread making white flours, including organic white flours, will be fortified with folic acid. There is a transitional period running until the end of 2026. During this time, products may or may not yet contain folic acid as packaging updates and stock changes are phased through the supply chain.

Wholemeal wheat flours are exempt from the regulation and will not contain folic acid. Ancient grain and other non-wheat white flours such as Spelt, Einkorn, Emmer and Rice are also not covered by the legislation and will not be fortified. The addition of folic acid in accordance with the Bread and Flour Regulations does not affect the organic status of the flour.

For further background information, including the public health rationale and safety assessments, we recommend visiting:
UK Flour Millers – the UK trade body for flour millers – which provides an overview of folic acid fortification policy in the UK. Click Here
The Food Standards Agency  which explains why folic acid is being added to flour and provides details of the supporting safety assessment. Click Here

If you would like to express your views on this policy, you may contact the Department of Health and Social Care at [email protected]. If your enquiry relates specifically to food safety, the Food Standards Agency can be contacted via their consumer contact page here

Flour is usually made from two types of wheat.
Hard Wheat is a dark brown colour and has a high protein content. The hardness of the wheat allows the starch to absorb more water after milling, and is ideal for bread baking.
Soft Wheat is typically white in colour and is low in protein.
Whilst in the UK, flour is usually graded as Strong or Plain, in France and Italy, flours are categorised on ash content (minerals) in the flour. To measure the content, a sample of flour is burned and then the remaining ash is weighed. As the majority of the minerals are found in the bran and germ of the grain, a whiter and finer flour will have a lower ash content, and also a lower T number.

Our T65 Flour (French Bread Flour) denotes 0.65% ash left
Our Pizza and Pasta Flour is the equivalent of a Italian Type 00 Flour, and is a finely ground flour with low ash content.