Exploding Bakery X Shipton Mill

We nosed around the old Victorian mill, got ourselves gloriously dusted in flour, and fell a bit in love with the wild greenery and veggie patches tucked away in the garden.

Shipton Mill was on our radar since we set up our bakery. Here's why.

For starters, organic farming isn’t just a nice buzzword, it really makes a difference. No chemical nasties, no shortcuts. Just good old-fashioned methods like crop rotation and buddying up plants to keep the soil happy and pests in check. Every grain gets the quality control inspection at the mill: the protein count, the enzyme and the moisture levels. Healthier soil + happier wheat = tastier bakes.

Shipton Mill isn’t just about top-notch flour. They’ve got a real thing for supporting local, sustainable farms since they started in 1979. The grain doesn’t clock up a thousand air miles before it lands in our bakery. Less carbon, more conscience, and a local food system that can actually hold its own.

Organic wheat’s not just better for the planet, it’s better for you too. We’re talking more nutrients, more flavour, and fewer things your digestive system has to grumble about. 

So when you bite into one of our cakes, you’re not just getting a slice of something delicious. You’re getting flour that’s been lovingly grown here in the UK, gently milled, and packed with goodness. It’s still cake that we offer (we’re not health freaks), but it’s cake that’s kinder to your gut, your taste buds, and the planet.

This flour is used in many of our cakes, such as our Raspberry White Chocolate Frangipane. You can try making this at home with Shipton Mill Flour from our existing recipe, or you can gather some inspiration for baking from our 2 baking books.

Whether you prefer to munch on our cake or make your own, using organic, regenerative flour is all worth it.