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As the revival of traditional artisan baking goes from strength to strength, our mill has increased its output and is busy.

We are still competing with millers from 'down south', some of whom pay less than is needed by farmers to grow organic milling grain. This practice, combined with the uncertainty of recent springs, is soon likely to produce grain shortages (not good news).

We believe it might be time to re-consider the steadying benefits that were offered to farmers, millers, bakers and consumers, by the Assizes of Bread. The scheme was worked by the Mayors who controlled the price of grain prices within their districts and amazingly, it continued in Oxfordshire until 1865.

How the relevant parts of the scheme might be fitted into our global economy would be a challenge well worth somebody's time if they were skilled on a computer.

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Our daily bread: A slice of life for the sourdough boys - Yorkshire Post

Our daily bread: A slice of life for the sourdough boys

Keeping a weather eye on the wheat and hoping for an extended spell of sunshine is farmer and miller Philip Trevelyan, of Yorkshire Organic Millers. He produces organic lamb and small amounts of cereals, including organic wheat grown on the farm since 1975 and milled on the premises since 2005. Other wheat milled by Philip comes from organic suppliers within a 30-mile radius in North and East Yorkshire, at Driffield, Pickering and Whitby. Read more...

The journey of an artisan loaf begins with farmer Philip Trevelyan. Picture: Tony Bartholomew
The journey of an artisan loaf begins with farmer Philip Trevelyan. Picture: Tony Bartholomew

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