This year W & H Marriage & Sons proudly celebrate two centuries of milling quality flour in Chelmsford, Essex.

Marriage’s was founded in Broomfield in 1824 by twin brothers William and Henry Marriage.

Coming from a family of farmers and millers dating back to the early 1700s, they knew that consistent quality baking required the same passion mirrored in Marriage’s milling process, which blends modern techniques with time-honoured expertise.

In the early days wheat was tested by biting the grain and mills were powered by wind and water. William and Henry’s sons were as forward-thinking as their fathers. In 1891, they introduced modern roller milling to Moulsham Mill. The new process gave them 5 sacks of flour per hour! Incomparable to today’s production, but it meant Marriage’s could now make more flour than ever before. In 1899, with the success of the roller mill and the growth of railway travel, the sons decided to move to Chelmer Mill. Purpose-built right next to the railway line in Chelmsford, with its own railway siding, this made it easier to bring wheat (and coal) in on rail waggons, and send flour out in the same way to wholesalers in London where it was distributed by horse and van. This is where Marriage’s has stayed for over 100 years.

One of Chelmsford’s oldest employers, proud of their employee retention of a team with niche skills and milling qualifications, Marriage’s is well known for quality flour.

Flour quality is determined by the quality of the wheats used, as well as the grist and the skill of the miller in grinding the wheat. Working in partnership with trusted British farmers, as well as selecting international producers when necessary, Marriage’s priority is to source the highest quality wheat for the flour being milled. The mill sources much of its grain from local Essex farms within a 30-mile radius, including the family’s own farms just a few miles away.

Today Marriage’s is run by the 5th and 6th generation of Marriage family and they mill an award-winning range of white, brown, wholemeal, rye, and spelt flours, including organic and traditional stoneground varieties, at the family’s historic Victorian Chelmer Mill. Customers include artisan bakers, chefs, manufacturers, and home bakers nationwide.

Visit their website for more information.