Stoneground, wholegrain flour freshly milled from Certified Organic Condo wheat grown in Ardlethan, NSW by the Oxenbridge family. This flour is high in protein (roughly 12%) making it perfect for bread baking, pasta, pizza and crackers. Wholewheat flour can be quite thirsty so don't be afraid to increase your dough hydration if it needs it.

Our flour is best used fresh and has a three month shelf life, particularly over summer. Pop it in the fridge if you don't think you'll use it within three months.