MEET THE PRODUCER

Ian Congdon and Courtney Young, Woodstock Flour, NSW

Although 10 months in the making, importing their 400-kilogram New American Stone mill fitted with 40-inch natural granite stones was the best business decision for Ian Congdon and Courtney Young of Woodstock Flour. “In the beginning we had no idea what we were doing,” Courtney says. “We started out grinding wheat on a small mill but interest and encouragement from bakers like John Reid from Redbeard Historic Bakery in Trentham and Michael James, who started Tivoli Road in Melbourne, helped us to take ourselves more seriously.” Woodstock Flour allowed the couple and their daughter Mabel to move to Woodstock Farm, the Congdon family farm near Berrigan in the southern Riverina, NSW, where they mill organic wheat that Ian’s parents Bob and Jenny grow. Varieties include Spitfire, a premium hard wheat, and Rosella, a biscuit wheat. They also experiment with rye, spelt, Khorasan (a largegrain wheat with a nutty flavour that originates from Central Asia) and trial heritage wheats sourced from the Australian Grains Genebank. Ian and Courtney have quickly established a reputation among bakers seeking flour with a known provenance and flavour. Buy online. 0418 303 091; woodstockflour.com