We are on a mission to promote baking of all kinds, encourage new bakers by sharing knowledge and develop new ideas and recipes for the next generation of bakers!
We need your help to share your baking journeys, get involved with the baking club events and show your passion for all things baking.Within this Cotswold Flour Baking Club page will find details of our competitions and giveaways, access to our upcoming events, links to our favourite recipes and latest blogs, as well a Forum to ask and answer any baking questions you have!
*By signing up you agree for us to contact you on occasion with Cotswold Flour news and special offers.
We held a live Q&A session with Bertie and Paul Matthews on 17th June, they discussed wheat types and how it makes a difference to your bakes; why they love spelt; where their grain comes from; and what’s special about everyone’s favourite Cotswold Crunch flour.
Catch up on the full broadcast here:
Wow thank you for all sending us such delicious recipes using Matthews Cotswold Flour! Click on the button below to view our recipes page with cakes, bread, sourdough start, and many more, and to submit your own.
We’re creating this space with the goal of bringing our keenest club members together (with a side helping of our team’s expertise). Baking professionals from the Matthews Mill will be online regularly to answer your questions and facilitate communication between members.
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1. Coconut bread Ingredients 7g sachet dried yeast 2 tablespoons runny honey 1 ripe banana 1 large free-range egg 800g strong bread flour, plus extra for dusting 400ml light coconut milk 200g desiccated coconut Unsalted butter Instructions Stir yeast and honey into 200ml of warm water, then leave for a
When you browse through our online flour store, you can see that we carry a variety of flour for different types of pastry or food. For example, we have pizza pasta flour, Matthews French Patisserie Flour, and Rollright Plain Flour for cakes, cookies, and pastries. While various flour types are
This offer is exclusive to Cotswold Baking Club Members. The day consists of intro teas and coffees and a presentation by one of the Matthews on the history and provenance of the mill. You will then be invited to take a tour of the mill learning how the milling process works and has changed over the years.
You will see each stage of the journey from grain testing, milling, packing and finally baking. We will have one of our bakers prepare some sample loaves to taste.
Ensure you sign up to the baking club and look out for notifications for when we are able to run the tours of the mill again.
Due to the recent events, we have had to pause our Baking Club Missions. We will be in contact with more details when these are up and running again.Matthews Cotswold Flour are currently working on some new and exciting products, and we need our Cotswold Flour Baking Club expertise. We have produced some trial samples of a new authentic Italian grown and milled premium pizza flour to add to our range.
We are looking for volunteers to trial bake a number of flour samples and give us feedback on the best results. If this sounds like something you’d be interested in, please apply below. We will send you some free flour, a recipe and a feedback form.
On completion we would like to offer 20% off your next order and some free giveaways!
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
Terms and conditions
With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
@CotswoldFlour @EileenDucksbury @MrsSusieF @denny_robert I’ll DM as soon as you’ll set it up! Previous yeast baking
Rhubarb n Custard (Creme Pat) Tarts, with crumble topping as my egg man brought me some rhubarb, from his allotment. #Pastry and #CremePat recipe from @nancybbakes I used @CotswoldFlour Maizebite flour in my pastry. #TwitterBakeAlong
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