There are no tramlines in Savannah Edwards's wheat. At Hill Farm in Wichenford, Worcestershire, she grows April Bearded, an old English spring wheat, and turns it into stone-ground flour under the name Wild at Wichenford. Tramlines are the tracks left through a crop so machinery can get in to spray or spread fertiliser. Once Savannah's seed is drilled, the next thing to drive into the field is the combine. Phacelia and sunflowers grow round the edges of the fields to attract pollinators. April Bearded stands tall, tall enough that it was once grown for thatching straw. Savannah used to take her harvest to a local watermill. Then drought made the water for the mill sadly too unreliable, so she brought the milling home. She now cleans, mills and bags the grain herself on her own stone mill. There are two flours, a wholegrain April Bearded and a blend of spring rye with April Bearded, and nothing is added to either. You'll find Savannah's flour at Top Barn Farm Shop, Angel Gardens Farm Shop, The Rush Farm, Central Stores in Martley and Ludlow Farmshop, and in the bread at Eat Your Crusts, Tina's microbakery near Pershore. This is flour that is grown, milled and bagged on one Worcestershire farm, by the woman who drilled the seed. If you'd like to become a stockist please contact Savannah her via her website.

Social Media

Instagram: https://www.instagram.com/wildatwichenford/ Facebook: https://www.facebook.com/1055866067600944

Can people visit or buy direct?

You can buy the flour from local stockists including Top Barn Farm Shop, Angel Gardens Farm Shop, The Rush Farm, Central Stores in Martley and Ludlow Farmshop. Bakeries and shops interested in stocking it can get in touch through the website.

Website

https://wildatwichenford.com

Address Summary

Wichenford, Worcester, Worcestershire