Bake it better NZ!
Did you know our country imports over three quarters of the milling wheat it uses for flour in New Zealand? That’s over 250,000,000kg or the equivalent weight of 20,000 double decker buses each year. To us, that’s just bonkers! Particularly when Aotearoa’s in need of climate positive, alternative land use options. Every time you use Humble flour you are contributing to a more resilient domestic food system that will ultimately improve the future of our planet, and people.
Positive impact, positively better.
For us at Humble, it’s more about what we don’t do when it comes to our farming practice. We are all about “no till” planting - meaning the soil isn’t turned when we plant. This ensures more organic matter is retained in the soil and reduces any risk of soil erosion. Natural bio-stimulants are then used at certain times of the season to ensure plants remain healthy. Finally once the wheat is at optimal protein levels it is harvested, ready for milling.
Because our growing and milling is based out of the north island where the majority of flour demand comes from, we are actively reducing food miles.
Passion and Sunshine
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Passion and Sunshine ☼
We believe homegrown can be our first option. Flour is a Kiwi pantry staple and it deserves a bit more love!
Our wheat is grown in the sunny Hawkes Bay. Known as a wine and apple region, it also grows some of the best wheat in the world. The long dry summers and our rich soils give our wheat a distinctive flavour.
Humble flour - the good one.
Hamish Glendinning
Co-founder, Humble Flour Co.
Hamish grew up on the family farm in Central Hawkes Bay. He now lives on Waiheke with his wife, 2 kids and dog Mr B. Hamish is responsible for all things beyond the farmgate.
Simon White
Co-founder, Humble Flour Co.
Simon is a third generation arable cropping farmer from Otane, Central Hawkes Bay. A man of many talents, Simon is passionate about low input farming systems and soil health.