Carr's Flour

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Carr's Flour Carr's Flour mill the finest range of flours, bread mixes and cake mixes for home bakers to help make

SOURCING THE BEST

From a straightforward loaf to a complex cake, we believe that every time you bake or cook the flour you use should be right for the job. So we strive to source the very best varieties of wheat, working with farmers who share our commitment. Because we know from nearly 200 years experience that when you start with the best, you get the best results. HANDLING WITH CARE

Specifically selected for its baking purpose, every type of grain that arrives at our mill is different, so we individually mill each type to achieve consistent flour every time, then blend the flours together to optimise final product performance….it’s this attention to detail that makes the Carr’s difference. ADDING NOTHING

Apart from taking the optimum time to temper our grain, we believe that the best flour needs nothing to be added – only our self raising flour blends fine flour and simple raising agents to help create the lightest baking. MILLING TODAY

We have been in the business of flour for nearly 200 years and we’ve learnt a thing or two about what makes the best flour. Today we continue to strive for perfection, combining traditional craft and modern milling techniques, so our a team of expert millers blend knowledge and expertise into every bag we produce. THE BAKER’S CHOICE

Great baking starts with consistent, reliable flour. Known in baking circles as the flour that means great baking, Carr’s Mills supply flour that’s tried and trusted by Britain’s best artisan and trade bakers. We should know, we have been doing it for nearly 200 years.

14/10/2026

The kind of loaf that makes you want to put the soup on immediately.

Made with Carr’s Wholemeal Flour 🤎

12/10/2026

Wherever autumn takes you this year, there’s always time for apple pie 🍎🥧

An ode to texture. An ode to flour. An ode to Carr’s.
08/10/2026

An ode to texture. An ode to flour. An ode to Carr’s.

05/10/2026

The weather gets cooler, the oven goes on, and suddenly it’s crumble season 🍂

What’s going in yours? Apple, berries, rhubarb or something a little different?

If autumn had a baking menu, we think it would look something like this… 🍂Something sweet: Toffee Apple Cake BarsSomethi...
30/09/2026

If autumn had a baking menu, we think it would look something like this… 🍂

Something sweet: Toffee Apple Cake Bars
Something savoury: Tear & Share Cheese Bread
Something moreish: Large Treacle Loaf
Something spiced: Cumbrian Gingerbread

Now the only question is… which one are you making first? 👀

https://carrsflour.co.uk/recipes/toffee-apple-cake-bake/
https://carrsflour.co.uk/recipes/tear-share-cheese-bread/
https://carrsflour.co.uk/recipes/large-treacle-loaf/
https://carrsflour.co.uk/recipes/cumbrian-gingerbread/

Think you know your flour? Let’s put it to the test 👀Can you guess which Carr’s flour is behind each bake?How many did y...
29/09/2026

Think you know your flour? Let’s put it to the test 👀

Can you guess which Carr’s flour is behind each bake?

How many did you get right? 👇

"My go-to flour for everything."We'll take it ⭐️⭐️⭐️⭐️⭐️Carr's Premium Plain Flour, in the baking aisle at
28/09/2026

"My go-to flour for everything."

We'll take it ⭐️⭐️⭐️⭐️⭐️

Carr's Premium Plain Flour, in the baking aisle at

Your sourdough discard has plans 👀Turn it into these Chilli & Paprika Sourdough Crackers instead.A little heat, plenty o...
25/09/2026

Your sourdough discard has plans 👀

Turn it into these Chilli & Paprika Sourdough Crackers instead.

A little heat, plenty of crunch and the perfect excuse to get baking with Carr’s Strong White Flour.

Save this one for later 🌶️

14/09/2026

It’s Sourdough September, so what better time to start your starter?

With just Carr’s Strong White Flour, water and a little patience, you can create your own bubbly sourdough starter in around a week.

You’ll need:

⁃ 50g Carr’s Strong White Flour
⁃ 50g water

1️⃣ Mix the flour and water in a clean jar. Cover loosely and leave at room temperature overnight.
2️⃣ The next day, discard half of the mixture, then add another 50g flour and 50g water.
3️⃣ Repeat daily for 5–7 days, until your starter is bubbly and active.

Start small. Give it time. Then let the baking begin 🍞

Address

Silloth

Opening Hours

Monday 8:30am - 5pm
Tuesday 8:30am - 5pm
Wednesday 8:30am - 5pm
Thursday 8:30am - 5pm
Friday 8:30am - 5pm

Telephone

+441697333700

Website

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