Flour Power

If you haven’t already tried one of our delicious pastries, muffins, croissants, or donuts yet- do yourself a favour. Have one. Have two. Treat yourself. You may want to take a nap afterwards but we also happen to make the best coffee in town.

If you have sampled our range, you know how good it is. So invariably the next question might be why? Why is it so good?

Our main pastry chef is incredibly talented. But the differences go much deeper than experience and skill. Right down to the ingredients themselves.

And that’s where WholeGrain Milling Co. flour comes in.

Back in 1984, Wendy and Harry Neale decided to try something different: to create their own stoneground wholemeal flour without the use of any added preservatives, artificial colours or flavourings. The way nature intended. The competitors thought they were crazy. But they kept at it and slowly the idea began to take hold.

When young son, Craig Neale, grew up and joined the family business he helped his father to build new, customised stone mills and equipment. The business started gaining traction, and now more than thirty years later we no longer call their idea crazy. We call it visionary.

Just like the Top Shop, Wholegrain Milling Co. is still a family-run business. We are proud to use their natural ingredients and keep the vision for a more sustainable, healthier, and more delicious future alive and well.