Heading north from Newcastle upon Tyne, the sprawl of the Metro Centre quickly yields to rolling countryside. Among these green fields you will find Andrew and Sybille, the husband and wife team behind Gilchesters Organics. For 10 years they have been growing a range of organic grains and milling them into beautiful stoneground flours.
From their fields of swaying stems you can see the mill. At one end of the building the harvested, dried grains are meticulously cleaned, to remove any husk, grit and dust before beginning the milling process. The team then carefully mill and pack seven different varieties, from Einkorn and Spelt to Rye and Unbleached White Wheat.
Extract from Dust to Crust feature I wrote and shot for True Loaf, the magazine of the Real Bread Campaign. July-September 2017 issue.