Baking Tip – To bring out of the rich flavours of the flours & ingredients follow this baking tip; Once the dough is made, place into a mixing / glass bowl, cover with cling film and place in the fridge overnight for 12hrs – 15hrs. Take the dough out of the fridge and bring up to room temperature, then carry on with recipe instructions.
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.
Mince Pies are coming! Homemade Mince Pies are truly things of beauty! Have you ever made Mince Pies before?
Beautiful work from IG/seeyenbakes
We are really starting to see a ramp up in festive scoring! What's your favourite design to score on sourdough?
Awesome scroing from IG/dave_bakes_bread
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