Buckingham Garden Centre

The plain white flour, with a multi-purpose use, is milled from a blend of the highest quality soft wheats to a fine consistency and rich in flavour. This flour can be used for making pastry, cakes, shortbreads, sauces and many more delicious sweet and savoury products.

The white self raising flour is ideal for producing the perfect light and springy cakes, and for general use. We blend a variety of high quality soft wheats, adding baking powder to be mixed consistently throughout the flour, to produce the ideal ratio of flour and raising agent.

A blend of plain flour and maize flour to give a crisp golden coloured pastry, particularly suitable for sweet products.

A bakers' grade strong, white flour suitable for bread and rolls. A good, all-round flour for a range of products.

Our conventional roller ground wholemeal flour is a premium grade, 100% extraction wholemeal flour with an exceptionally high protein level. This flour is suitable for the baking of tasty wholemeal bread loaves and rolls.

A speciality blend of strong white flour, malted wheat flakes and malt flour for bread and rolls. This flour is extremely popular due to its flavoursome, malty aroma with added texture from the wheat flakes.   (One of the most popular with our customers!)

A special carefully selected blend of strong white flour, flakes and seeds creating a delectable full flavour and high fibre product. This wholesome flour is ideal for baking bread and rolls producing excellent results every time. (One of the most popular with our customers!)

A pioneering blend of three unique Ancient Grains. Wholegrain Emmer and Einkorn and Cotswold White Spelt have been blended with torrefied spelt flakes for an unforgettable flavour and bake quality. The result is a stretchy and pliable dough that’s effortless to work with.

Cotswold Stoneground Spelt and Rye is a blend of Wholegrain Cotswold Rye & Cotswold Light Spelt flour. The result is a lighter, wholemeal-blend flour from two nutritious grains with a mild, nutty dark flavour. Spelt and rye working together create a greater depth of flavour.

A delicious blend of Cotswold barley and local, high-protein wheat to boost your bread baking recipes with a subtly nutty flavour. Traditionally stoneground milled, the flour produces traditional light golden bread with toasted barley flakes, which gives your bread a wholesome crunch.

Cotswold Malted Rye is a wholesome malted rye flour with rye flakes which is great for traditional bread recipes. It creates a dark, rich dough that’s packed with flavour and nutrients. Stoneground milling means wholegrain rye retains the nutritional value from all three parts of the rye grain.