3 years ago, we started out on a journey growing grain in Cumbria and Northumberland. You have always travelled with us as Lovingly Artisan has developed, and we want to take you on this next adventure with us, as you lovely folk have supported our flour dreams by buying our loaves and spurring us on!

Our grain has been grown under wide northern skies, shaped by the soil, regenerative farming, and the skills of Andrew Wilkinson and the Taylors. Grain grown with no pesticides or fertilisers, organic when and where possible, just as nature intended, whilst creating food for the future.

Many of you are becoming budding bakers, and many of you simply enjoy devouring our loaves whilst enjoying our tales of inspiration behind them, which are putting bread back at the centre of the table. The life of a loaf begins with the nutrients in the soil. Every grain holds a powerhouse of vital vitamins and minerals, essential fibre and flavours synonymous with our style of baking.

In 2017, a single 5kg bag of Barber wheat was sown into a small strip of land at Andrew Wilkinson’s farm in Northumberland, grown with care and commitment into two tonnes of beautifully characterful grain. By choosing flavour above yield and stone‑milling gently at our small Burneside mill, we’re able to keep the grain whole and deliver flour with outstanding depth and flavour, with nothing added and nothing taken away. The truth is in the grain.

Bake with flour that truly nourishes. Whether you’re new to baking, devoted to your bread maker, shaping sourdough by hand or baking a cake, our flour is made to bring depth, flavour and goodness to every bake. Stone‑milled at our small Burneside mill and grown with care from the soil up, this is grain kept whole and full of life, flour that helps you reconnect with where it began.