Nippn Murasaki Botan: Premium Japanese bread flour with unique ability to absorb water, which makes high hydration dough much easier to handle for home bakers. Crumb is moist and crust is not too thick. 13.5% Protein. Does not contain preservatives, best used within 3 months.
Interflour Wholemeal Wheat Flour: Coarsely milled and full of flavour. Gives every loaf golden speckles of delicious fibre!
These are my favourite flours which are not readily available in supermarkets or baking shops. So come grab them here!