‘Yes please.’ I reply, and set out on my journey eagerly with my 20kg barrels in hand.
When I get there I climb the 75 foot single file stair case. The giant apple wood cog is turning and grinding the wheat between the millstones. It sends my flour warm down the shute into my bucket.
The wind is blowing and would I like the end of year’s flour?
7 stories up is a high climb but the view is beautiful. The amazing thing is its totally open to the public. It is run completely by volunteers and one of the very few left in the South Coast that actually works completely by the wind.
The Cranbrook Windmill is one of the reasons, why so many ‘Cranbrook tonians’ are proud to be.
The flour is consistently strong, ideal for bread, however when using half white flour it makes a delectable savoury pastry.
All my quiches are made with Cranbrook Windmill Flour and so I'm told by my customers really makes a difference.
For more information go to http://www.unionmill.org.uk I am sure they will be happy to have you view the site, or even go along for a visit. Do check their website for opening times.
