Just a small selection of the vast array of bread products available today.

Bread oven in the reconstructed cottage from the deserted medieval village at Hangleton at the Weald and Downland Museum, West Sussex.

Discovery of carbonised loaves in the oven of a mill and bakery in Pompeii.

Animals were first used to turn millstones in Greece and Italy in the 4th century BC. The ‘hour-glass’ or Pompeiian mill, turned by a donkey or horse, was probably the earliest form of powered mill to be used in Britain, introduced by the Romans in the 1st century AD.

Sidney Abraham, the brother of Alfred the miller, had a bakers shop in nearby Station Road. The building no longer exists, so here it is seen reconstructed as a 3D computer model, and shown in the context of the modern street scene, as it would be if it had survived.

A fire of wood faggots would be lit in the oven to heat the bricks, and once hot the fire was raked out. The bricks would remain hot enough for baking for up to six hours. The wood was stored in the aperture below the oven.

The Mill House basement contained two kitchens that shared a central chimney. The west kitchen had the bread oven with side stove and hot plate, and the east kitchen had a range.

Copied from the original at the bakery (Bilsby mill was converted into a bakery).

Bilsby Mill near Alford. Sails broke 1931 and was never repaired. Now a bakers. Mr Harold Shinn, grandson of thr original miller is now the baker. Address, the Bakery, Bilsby. (Written on reverse of photo.)
Second copy of the photo is available, but has not been scanned.

Cutting from 'Manchester Evening News' describing the resurgence in the use of windmills to make stoneground flour. The article focuses on the windmill ion Lytham Green, and mentions its conversion into a cafe and later the headquarters of the Lythan-St. Annes Motor Club. It also provides a brief history of the mill

Cutting from 'The Times' of an article by Hazel Shaw describing the successful milling business set up by John Lister at Shipton Mill near Tetbury. The article also looks at Mr. Lister's business in the wider context of healthier flour production, and includes a description of his interest in the process.

Cutting from 'Everybody's Weekly' of an article by Frank Poulton describing the introduction of a new way to make all-vitamin flour for healthier bread by Robert Boothby.

Cutting from 'Observer' describing the auction of Upton Mill by auctioneers Murch Leftwich and its potential conversion into a home. The article mentions the mill's original use as a bakery by owners Edward Dean and Sons, but also elaborates on its history after that.

Cutting from 'Evening Argus' describing the opening of a new branch of Forfars bakery in Imperial Arcade by owner Mr. Charles Cutress. The article gives a brief history of the bakery, and mentions that Mr. Cutress worked in a mill used for grinding flour for the bakery, which was owned by his grandfather.