A new flour mill in East Lothian capable of processing up to 500 tonnes of wheat a year is to open in 2027.
Developed by sourdough specialist Company Bakery, the Tantallon Mill facility will be located at Auldhame Farm near Seacliff and North Berwick, overlooking Tantallon Castle and the Bass Rock.
Costing £170k in total, the project has secured a grant of almost £66k through the Food and Drink Processing Scheme Scotland – a £9m capex initiative by the Scottish government that offers match-funding up to 40% of eligible project costs.
Four new full-time jobs are to be created at the mill, as well as supporting connected local industries. Grain is to be sourced predominantly from farms across south-east Scotland and milled into specialist flour for Company Bakery and other independent bakeries and food businesses.
Installation and commissioning are taking place over the coming months ahead of trial milling this December, with a plan for first flour to enter Company’s production from February 2027. Along with commercial stone mills, the new operation will feature grain storage and handling facilities, specialist cleaning equipment, flour sifting, mixing, and packaging equipment. At full capacity, the mill will process up to 500 tonnes annually.
Company Bakery was founded in Edinburgh in 2017, and used a small Austrian-built stone mill to produce flour from organic Scottish grain for its own breads. As the business quickly grew its wholesale supply to hospitality customers, it stopped milling to focus on bakery production. It then moved to a larger site in nearby Musselburgh in 2024.
“Milling was there right at the beginning of our story, so it’s exciting to be coming back to it properly,” commented co-founder Ben Reade.
“We started Company Bakery because four people in hospitality saw a problem they wanted to solve. Tantallon is us taking that same thinking further back, to the farmers, the grain and the land.
“We talk about where our meat, vegetables and fish come from, but flour is still often treated as an anonymous commodity. Better bread starts long before the dough is mixed,” he added.
The new mill follows a period of significant growth at Company Bakery. It now supplies a range of bread, pastries and other baked goods to Michellin-star restaurants, cafes, and hotels across Scotland including Gleneagles Townhouse, Unalome by Graeme Cheevers, The Royal Scotsman, Balintaggart, Restaurant Martin Wishart, Cairngorm Coffee, and Origin Coffee.
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