• Redbournbury Watermill in early spring, with daffodils in the garden
  • Bypass sluice above Redbournbury Mill
  • Waterwheel, horizontal layshaft and sack hoist at Redbournbury Mill
  • Redbournbury millhouse and mill
  • Redbournbury millhouse and mill in summer
  • Redbournbury millhouse and mill in winter

Welcome to the Redbournbury Watermill and Bakery Website


We have a vacancy for a part-time Farmers' Market Stallholder. The job involves selling flour and bread at local markets on typically four days per month (Saturday/Sunday). For full details of the role and salary, please email us at enquiries@redbournburymill.co.uk

We'll be busy baking Hot-Cross buns throughout Lent and Easter. Available from the bakery on Friday and Saturday mornings and at our Farmers' Markets.

Unfortunately the 2017 harvest of oats was disappointing and we can no longer source any to make our rolled oats. Hope to have them again after this year's harvest.

We're looking for a volunteer or two to help with deliveries of flour and bread to local customers. This involves driving the mill van on a Tuesday and/or Friday morning to St Albans and Redbourn. Drop us an e-mail if you're interested!

FREE admission to the mill museum on Saturday mornings and Sunday afternoons for the whole of 2018.

Thank you for all your lovely reviews on TripAdvisor!

We can now accept debit/credit card payments in the mill.

The Mills Archive has launched the Great British Mill Race. They would like photos and records of any wind or watermills you visit. Please add your photos of Redbournbury via their website:

Very pleased to have been "Highly Commended" in the "Best Artisan Bakery" category of the Hertfordshire Food and Drink Awards. Thank you to everyone who voted for us.

food and drink logo_HERTS-2016_highly commended

Baking Classes 

Looking for an unusual gift?

Bakery experiences are available on selected Mondays.

Click HERE for more information.



Mill Open on:

Saturdays 9am - 1pm

Sundays 2.30pm - 5pm (4pm winter) 


Bakery Open on:

Saturdays 9am - 1pm


From crop to crust