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.