The mill bakery was opened on 20th July 2006. The bakery has been built in one of the converted barns at the front of the mill - Ivy Hawkins' old cow byre. The structure of the building has been carefully preserved and many of the internal features can still be seen, but it has been fitted-out to meet the rigorous requirements of modern environmental health regulations. Into this traditional building has been installed a variety of modern baking equipment including a five deck oven, a retarder-prover, mixers and racks.
The mill's continuing partnership with Howard Roberts of Hammonds End Farm in Harpenden means that the Organic wheat is grown, milled and baked into bread all within two miles of Redbournbury - making our flour and bread truly local and able to boast the fewest possible "Food Miles".
The bakery is now producing a range of hand-crafted breads, all baked from our Organic flour. This range includes: unbleached white, brown, wholemeal, malted, spelt and rye loaves as well as sun-dried tomato, onion, garlic and rosemary foccaccia, sea-salt foccaccia, date and walnut, sunflower seed. We also make delicious plain and fruit scones, tea cakes, rolls and baps.
Artisan loaves baked with Redbournbury Watermill organic flour are available from the mill on Saturday mornings and occasionally on Sunday afternoons. Bread can also be purchased at several local Farmers' Markets. Please contact us for availability.
Hosting a dinner-party or any other meal for family and friends? Why not place an order for your bread direct from your local mill & bakery. Steven will be happy to bake speciality loaves or rolls for collection or delivery on the day of your event. You will be serving your guests bread of the highest quality, made from locally grown and milled Organic grain, and even helping to preserve the mill for future generations.