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Hand Delivered Goodness

Discovering Amazing Flour at York’s Last Windmill

So it’s true, tucked away amongst the terraced houses in the outer suburb of Acomb, near York, lies a hidden gem: a working windmill producing unbelievable stone ground flour as they have on-site since 1778.

I’d heard a rumour during a little stint working at Haxby Bakehouse (pop in – Phil Clayton and his team produce incredible bread and other goodies!) that a windmill could be found in the middle of a housing estate, as if dropped in by a passing alien spaceship.

Arriving at the door of the windmill, it feels as if you’ve stepped back in time.

The smell of freshly ground wheat fills the air and I feel my mind begin to whirl away with excitement as I plan for my next bake: sourdough with freshly ground wholemeal spelt flour or chocolate sourdough babka cut with a percentage of stoneground wholemeal flour – delicious!

The staff were amazing, displaying such passion for the windmill, its heritage and its role within the community. These volunteers work shifts at the windmill at various times in the week and work hard to produce a relatively large amount of flour of such quality that the likes of Waitrose have come knocking at their door.

Holgate windmill is the oldest five-sail windmill in the country and after is restoration in 2001, it has open it doors to school trips, historians and flour lovers alike and is an absolutely beautiful piece of working history in the heart of Yorkshire.

If you have time, break away from the normal tourist routes of York’s city centre, take a tour of the windmill and grab yourself a bag of their amazing flour.

I’m definitely going to be treating my subscribers to some bakes that showcase how good it is.

My family have very much enjoyed the lovely bread and sweet treats you have delivered which taste divine. The bread is every bit the wholesome loaf you promised. It was so nice to receive other types of bread to broaden our horizons too. Ruth Griffin and Family
The Bread Tastes Divine
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To Start or not to Start, that is the question……

Ever fancied making sourdough bread? As we near Real Bread week (check out The Real Bread Campaign website and promotional info around the event including my Open House event on the 23rd Feb) all eyes turn to making and baking true, real bread – you know like it used to be. But that’s my problem,
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Cauliflower Cheese Soup Recipe

These winter days call for hearty, warming soups and I wanted to share a recipe for one of our favourites at the OMB Tadcaster family table. This is a rich and creamy cauliflower cheese soup to enjoy with crusty bread – perfect after a weekend walk. Preparation Time: 10 minutes Cooking Time: 40 minutes Ingredients: 
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Italian baking class today. Gorgeous bakes and a superb group. Focaccia, Ciabatta, Altamura and pizzas all made alo… https://t.co/DmSelrszdq
Saturday 15th February
Challah.....soft, rich and delicious. These beauties headed out to my delivery subscribers this evening. https://t.co/gEVCsvDgkw
Thursday 13th February
Sultana and Cranberry Scones + a pinch of cinnamon, nutmeg and vanilla. Delicious. Just add jam and cream..... or i… https://t.co/XjHtRjrW9B
Sunday 9th February

The One Mile Bakery – Tadcaster – 15 February 2020 16:55

Italian baking class today. Absolutely superb group and gorgeous bakes. Focaccia, Ciabatta, Altamura breads, Hand made pizza dough and yummy pizzas for lunch and then a master class in making the delicious Sicilian sweet ricotta, lemon and masala treats called Cassatelle. Warm cosy kitchen as if transported to southern Italy and no thought of the
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