How did you become a miller?
By chance, by answering an advert. This is my eighth season here. I’ve worked a lot in the food and cookie industries, so I knew a lot about flour. There’s no school for millers, it’s a skill and above all a passion. I never thought I’d stay this long. It’s a beautiful heritage, you get attached to the place, and I hope there’ll be someone to replace me when I retire.
What are the main challenges of this unusual job?
You haveto adapt all the time. The first year, I had a few scares… When there’s a lot of wind, especially with the sea rising, there can be strong gusts, and the wings get carried away. Now I check the weather forecast in advance, and don’t deploy them if it’s too windy. You need stamina too. Even if today, there’s more mechanical help. For example, I use a freight elevator to lift my sacks of wheat. The bag lifts the hatches from floor to floor, which saves effort.
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