We are now offering certified organic flour from Engelhard-Mühle (Engelhard Mill) in Attenhofen, Bavaria. The local church records show that the Engelhard family has been farming and running a flour mill since 1413 in the village of Attenhofen. The impressive mill and farmhouse, parts of which date back to the 17th century, lie in an idyllic location on the river Roth, nestled between fields, meadows and ancient trees.The mill has been organically certified since 2002 and Alexander Engelhard, the proprietor and miller, recently upgraded the mill with the latest technology to ensure top quality products. He grinds wheat, spelt and other grains from organic farmers in the region and solely produces organic flour.
We offer Type 405 flour, best for cakes, pastries, pie crusts and other lighter baked goods, as well as Type 1050 flour for baking heavier rolls and different types of bread, and is great for sourdough starters.
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