Opinions and Testimonials Moulin Astréia: Andrew 30 August 2024

In my efforts to transform my ancient wheat into flour and bread, I started with an Austrian mill.

After seeing the quality of the flour coming out of an Astrié mill, I realised that the mill is just as fundamental as the grain in making quality bread.

So I changed my mill next. Today, we’re self-sufficient when it comes to milling cereals, so we’ve set up a bakery here on our farm that produces 1,100 kilos of bread a week.

If you want to make flour, there’s only one type of mill you need, and that’s an Astréia mill.

I chose Astréia for their experience in the field, their human contact and their after-sales service.