We are located in Galicia, in the village of Cea (San Cristovo de Cea), a village whose fame is related to bread (Pan de Cea). We are dedicated to the grinding of Galician wheat in traditional stone mills.

Family business that began more than one century ago in our mill in river Barbantiño (near to San Cristovo de Cea). We keep our traditional wheat grinding system with stone mills.

• WHOLEMEAL FLOUR MADE WITH GALICIAN WHEAT.
  25 kg (55 lb) package. Without additives.
  Obtained from full wheat grinding in stone mill.


• GALICIAN WHEAT FLOUR.
  25 kg (55 lb) package. Without additives.
  Resulting from Galician wheat grinding in stone mill. This flour is usually used in the different types of Galician bread, like the Pan de Cea (Cea Bread), as well in the elaboration of pies, filloas (typical Galician dessert, similar to French crêpes), pizzas, etc.