Carr’s Maldon Mill has attracted generations of local families who work there, solidifying its historic presence in the local community, and will continue to offer employment and opportunities for future cohorts.
Production manager Adam Buckeley said, “I’m delighted to be a part of Carr’s’ Maldon history; the mill has endured two world wars and now a pandemic.
“As an integral part of the community, a lot of our long-term success derives from keeping things local. For example, we still source 70% of our wheat locally to the mill – we’re so lucky to have quality ingredients and skilled partners right on our doorstep.”
Keeping up with pandemic demand
The company said the local community spirit has been invaluable over the past 18 months, especially considering the extra pressures put on the mill and the team after the increase in demand for flour at the beginning of 2020 as people took to baking to battle lockdown boredom.
“125 years of milling at the Maldon mill is a testament to the impeccable work of the team here, as well as the continued loyalty of our customers, colleagues and peers,” added Simon Digby, operations manager for Carr’s.
“We’re incredibly proud to continue the traditions of the mill, represent the Carr’s Flour values and supply our customers with the very best flour.”
Maldon is the smallest and most flexible of the Carr’s mills. Located on the banks of the River Chelmer, it is situated in the heart of one of the UK’s most abundant wheat growing regions: 70% of the wheat is locally sourced within 30 miles of the mill. The mill supplies its flour to many of the artisan bakers in the wider Essex and London area.
Carr’s Flour, itself, has been producing flours for the bakery trade for nearly 200 years.
