Blair Atholl Watermill flourishing as demand for bread surges
Perthshire attraction includes bakery, tearoom and baking classes
Save for a period of disrepair and disuse between 1929 and the mill’s restoration in 1976, Blair Atholl’s Watermill has produced stoneground wheat and oat flour since at least the early 17th century.
Perthshire native Kirsty Cohen and her husband Rami moved from Israel to take over the business – which also includes a bakery, tearoom and baking classes – from her parents in 2001.
Rami quickly learned stonegrinding, a process which helps retain the nutritional benefits of grains as well as producing a distinctive, nutty flavour. Meanwhile his flair for baking (using their own flour, naturally) has seen the tearoom inside the mill flourish and local demand for their artisan loaves surge.