Matthews Cotswold Crunch Light Reviews

5 Rating 7 Reviews

About Cotswold Flour:

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. Now Cotswold Flour stands at the forefront of organic farming and innovating with new lines from regenerative agriculture today.

We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking. We are proud to offer premium quality Organic Flour, Regenerative Flour and Stoneground Wholegrain Flour, using grain from local farmers and time-honoured milling techniques.

Visit Product Page

Phone:

01993 830 342

Email:

info@cotswoldflour.com

Location:

Station Road,
Shipton under Wychwood,
Chipping Norton
Oxfordshire
OX7 6BH

Visit Product Page

“Extremely Excellent Full Boddied Bread Flour”

Helpful Report

Posted 6 months ago

“Extremely Excellent Full Boddied Bread Flour”

Helpful Report

Posted 6 months ago

“Gives some character to your loaves!”

Helpful Report

Posted 6 months ago

“Gives some character to your loaves!”

Helpful Report

Posted 7 months ago

“I bake a lot of bread for my family and we absolutely adore this flour. It is very delicious. Highly recommend the flour.”

1 Helpful Report

Posted 2 years ago

“I bake lots of bread. Sourdough, white bread, wholewheat etc. I don’t use a bread machine either. I make it the old way, which is by hand. A friend gave me a loaf he had made from Cotswold crunch. Could not believe how lovely it tasted and how light the texture was. I immediately ordered some. Im now on my second 16kg sack of flour. It’s the only bread I eat. I can’t praise it highly enough.”

1 Helpful Report

Posted 2 years ago

“I've been making our family's bread for decades, and buying sacks of flour from this company's mill for just as long. This is a lightly seeded flour, a good lightweight 'healthy' option. Lots of flavour, not too dark. I mix it half & half with Cotswold flour, but even on its own it makes a good-tasting, wholesome loaf.”

Helpful Report

Posted 2 years ago