Hackney artisan bakery E5 Bakehouse has started to mill its own wheat to make a more unique loaf.
The business has invested in a stone mill, and has already produced a batch of bread from the flour it milled itself.
It is currently trying to find a farm to work with, which would consider planting a plot of wheat for the bakery that it could then stone mill.
The bakery was inspired by bakeries in Denmark, which seem to do a lot of their own-flour milling.
Edward Maltby, general manager at the bakery, said: “It’s something we have embarked on as it is a bit different for us.
“It is a bit of the unknown, but so far the results have been amazing and we have had some really good feedback.”
Maltby was keen that the bakery’s focus was on using UK flour where possible.
He said that, for the project to be economically viable in the long run, around 80% of the bakery’s loaves would come from the own-milled flour, but that it would not be cutting ties with current suppliers.
E5 Bakehouse operates one shop, as well as a wholesale business. It sells between 350 and 600 loaves a day, and delivers bread on a bike within a one-mile radius around London, to its wholesale customers.