Join Liz at Kirton Bakery where Mervin Austin bakes bread in an oven that took two weeks to reach its operating temperature, and where every loaf is hand made from specialist flours ground in the adjoining windmill. Here its still possible to have bread made from Spelt - the grain the Romans ate and that dates back to prehistory

Additional Information:

Windmill closed following storm damage, status of bakery unknown as website no longer operational.

Please Note: The link for more information given (by me) at the end of the end of the interview was recorded twenty years ago and is no longer valid.

Chris Frear Butterfield

www.chrisfrear.co.uk