Miller's Choice, a wheat population, was created over twelve years by Andrew Forbes of Brokewell Bake, using 19th century (and older) tall wheat varieties as a starting point. Its heritage means it's particularly well suited to low input farming systems and our Miller's Choice was grown organically by John and Alice Pawsey in Suffolk.
As a nation we really love bread. It's a staple of almost all British households, with 12 million loaves baked and sold every day. At Hodmedod we’re a little more particular. We love real bread.
Diversity is at the heart of resilient agroecological food systems. For that reason and just in time for Real Bread Week, we're delighted to be welcoming Flanders wheat into the Bean Store.
Hodmedod's miller (and engineer) Keith Malcolm takes a closer look at stoneground wholemeal flour to understand its properties and how they change with time.
Keith Malcolm joined Hodmedod during the first 2020 lockdown to help pack orders and has now taken on the role of miller, mastering the milling of wholemeal flour on our new mill.
We're milling! Our new mill is up and running in the Hodmedod Mill House and we're stone-milling our own wholemeal flour, offering a wider range alongside our existing flours milled for us by Maple Farm in Suffolka and Shipton Mill in Gloucestershire.
This photo from July 2017 marks an ending and a beginning. The end of a long search for bakers willing to work with the population wheats developed by Martin Wolfe. The start of a new phase that has seen YQ widely grown and used, alongside a blossoming of alternative grain systems in the UK.
Kimberley Bell of Small Food Bakery reflects on four years of YQ grown for the bakery and the people-centred systems that have emerged and continue to emerge, around it.
Joe Gaze joined Hodmedod as our first employee when we moved into the original Bean Store in Halesworth in 2015. He's now Operations Manager and responsible for the day-to-day running of the business and our team of sixteen.
We’ve sold a range of Pastificio Carleschi's superb pasta for almost a year now, but absolutely delighted to add our brand new Emmer & Fava Bean Sedani, the result of a collaborative project with Giovanni Carleschi.
Earlier this year we had a call from incomparable Devon farmer and horseman Jonathan Waterer. He was coming to Suffolk to look at a new horse-drawn seed drill, did we want him to deliver some flour? We did.
