Stone-milled flour & grains

Skuinshoogte Stone Mill

Caledon · 85 km north-west of us

A working water mill. Wheat is grown, milled and bagged on the farm.

The Skuinshoogte mill has been turning, on and off, since 1872. Pieter's father, an engineer, restored it in the early 1990s after it had sat idle for thirty years. Today it runs on water from a leiwater stream four kilometres up the valley, milling flour for a small list of bakeries, ours included.

They grow heritage wheats (Khorasan, einkorn, emmer) on about forty hectares, alongside rye, spelt and naked oats. The flour is milled the week we get it, never older than five days when it comes through our door. It is the single biggest reason our sourdough tastes the way it does.