The mill sells on its flour, with customers including commercial outlets in Northamptonshire, a village shop in Leicestershire – and home bakers.
He said: “We make flour as often as we can and the rare part of it is as a restored windmill, we only mill by using the wind.
“There are some mills out there that do mill but they use an electric motor because it’s much easier that way as you don’t have to wait for the wind, but we prefer to do it in the traditional way.”
Competing against other mills in Great Britain, The Netherlands and Germany, the millers are already planning to climb the leaderboard this year.
“We want to try and improve our position in the table… we are certainly going to try very hard to get over that 100,000 revolutions limit,” he said.