Picture the scene around 1850. William French, a local miller, purchases a recently built windmill standing in open fields. This is French’s Mill. By the mill, there was a granary for grain storage. Stables housed horses that pulled delivery wagons. A cottage provided living quarters. Wheat from local farms was ground between millstones, turned by the sails of French’s Mill. The flour produced was sold to bakeries to be made into bread.
Now imagine warm rolls and doughnuts given to William French’s great-great-grandson. He remembers going out on deliveries with the horse and wagon. He watched the flywheel spinning at great speed. The belt whizzed around driving the millstones of French’s Mill. Old family photos showed farm animals like chickens, pigs, horses and cows. The family still live nearby today.
Let’s jump back in time again. For the first 20 years, French’s Mill relied solely on the weather. Wind in its sails drove the millstones which ground the wheat. However, the millers discovered that wind power was not a reliable energy source to create fine enough flour.
Then came the railways to Cambridge in 1845. Inspired by the steam revolution, William French installed a steam engine in 1868 to power the grinding process at French’s Mill. Coal was burned to heat water and make steam. The steam, under pressure, drove the pistons of the engine, which turned the drive wheel and the belt. This was connected to the machinery in the windmill. When there was too little wind, the new engine would be stoked up with coal and steam power was used instead. It was like a hybrid motor car. The French family now had two sources of power for French’s Mill. The steam engine had its own Engine House with a tall chimney.
In 1911 the Windmill sails were removed. Milling continued on the site through both World Wars. Finally, milling stopped in 1955 at French’s Mill.
The French family always adopted new technology for powering French’s Mill. They moved from wind to steam power in the Victorian era. They moved from steam to gas and then finally to diesel in the 20th century. Other members of the family ran the bakery and general stores on nearby Searle Street.
Today, none of the French family descendants are in the milling and baking business. But the names of those from this era can be found on gravestones in the local churchyard, which runs between Histon Road and French’s Road.
French’s Mill stands as a testament to innovation and adaptation. It shows how one family embraced change over generations to keep their business thriving.