Trading grain and milling flour in the heart of the Cotswolds since the1800s, they believe passionately that local partnerships, traditional methods and premium grains make for better baking. Matthews offers premium quality Organic and Stoneground Wholemeal flour, using grain from local farmers and time-honoured milling techniques.
They still use the original building that was completed in 1912, and set beside the railway, which in former times was used to distribute the flour across the country. Father and Son team, Paul and Bertie Matthews continue the story today as Chairman and Managing Director, respectively.
While time-honoured traditions form the backbone of their processes, Matthews are innovators too. Whether experimenting with modern techniques or researching new heritage wholegrains, they are dedicated to upholding high standards. They are proud to have been pioneers of the Organic movement in the 1990s, and to have brought premium authentic French flour to the UK in the 2000s. This dedication to quality and exploration has cemented Matthews Cotswold Flour’s status as Britain’s artisan flour of choice to both professional and home bakers.
They also champion sustainable British farming practices throughout the production chain. Everything, from where and how the wheat is grown, to the milling process itself, has been conducted with a quality-over-quantity approach from the beginning. Today, this extends to sustainable practices. Reducing waste through animal feed, using energy efficient technology and working to reduce their carbon footprint to net zero. It’s this passion and pride from the field, through to the mill, and into British bakers’ kitchens, that Matthews believe makes a genuine difference in the final loaf. Every step is a labour of love.
Keeping the operation small means they can create a bigger impact. Their localised approach allows Matthews to spend hands-on time with bakers, ensuring they really are giving them the best blends and flour mixes. They know that quality flour comes from milling excellence. That is why they are committed to developing a new generation of millers, from all backgrounds, with their Apprenticeship programme.
Matthews Cotswold Flour are dedicated to helping new and growing bakers enhance their bakery businesses and develop their offering. With over 60 types of flour and bread mixes on offer the possibilities are endless.
Whether you are a home baker, or running your own bakery business, cookery school, café or restaurant get in touch with Matthews and order from their extensive range of superb flours.