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31/01/2017

Last Chance To Vote For Producer Of The Year Award 2017

Today is the last day to get your vote in for Marriage's Flour to be East of England Co-op’s Producer of the Year 2017! Please vote here by midnight, for your chance to win £100!

This month we've been going behind the scenes at our Victorian mill in Chelmsford, Essex - to demonstrate why you should cast your vote - we've summarised some of the key business areas that we've explored below! Follow this link  to see the video that's been produced by the East of England Co-op to support our nomination and to see further behind the scenes footage of Chelmer Mills.

 

Our partnership with East of England Co-op

We've provided award winning flours to East East of England Co-op stores since 2013 and through Tastes of Anglia for quite a few years before then. Trusted by both professional and amateur bakers for generations, Marriage's family run business has been milling flour in our Victorian mill here in Chelmsford, Essex, for over 200 years.

 

The Test of Time

Twin brothers, William and Henry Marriage originally founded the business in 1824 when they were only seventeen. Today the company is run by fifth and sixth generations of the Marriage family at the historic Chelmer Mills.

 

How we Mill

“We use the best quality bread wheat to produce our flours. Essex is a prime wheat growing area, due to its climate and soil, and we’ve been working with many local farming families for generations. We also use our own wheat from our arable farms just a few miles away from the mill” - Director, Hannah Marriage.

Marriage’s mill a wide range of bread making and culinary flours, organic varieties and speciality flours including stoneground wholemeal flour, traditionally milled on horizontal Victorian French Burr stones.  This is a highly skilled job which is still done by hand using techniques which have remained unchanged since the earliest days of milling. To ensure consistent quality for professional and amateur bakers there is even an onsite baker who tests the flours by regular test bakes, as well as an onsite laboratory. 

Posted by Elisa