What do they do?
Traditional stone-ground oatmeal made by Donal Creedon at Macroom Oatmeal Mills The mill has been in use since 1832 and Donal is a descendant of the original owners, the Walton family. The oats are toasted on cast iron plates for two days before being dehulled and then stone-ground, an age old process which has been used over several generations.
Why do we love them?
Both the oatmeal and Whole-wheat Stone-ground Flour are beloved by cooks - including our Laura - for the lovely slightly nutty texture they add to bread. The porridge you can make with Macroom oatmeal is truly superb. As are the biscuits!