After visiting Durdle Door and Corfe Castle in Dorset, we reached the mill, I and the photographer Giuseppe were greeted by the owner and miller Pete Loosemore and his assistant Imogen Bittner. Entering this place means making a journey back in time: every dusty stone speaks of history, starting from the fact that everything is still executed manually keeping the traditions of a past that, at a glance, does not seem so far. The expert hands that still has the best on numerical control machines, makes such a place really unique and difficult to find in circulation. Imogen and Pete then explained the whole process of processing the wheat in the three basic stages: cleaning, conditioning and grinding. The cleaning phase aims to eliminate material of different nature compared to wheat; it is of great importance and therefore must be carried out with particular care as it can influence the quality of semi-finished or finished products. The conditioning phase requires that the grain is wet with a sufficient amount of water to facilitate the detachment between the external parts from those inside. Finally, the milling phase is the passage of the grain in flour through rolling mills with actions of breaking, undressing and millstone. They also explained that when it came to dealing with the great pandemic of our time, when the flour disappeared from all the shelves of the supermarkets of United Kingdom, Pete together with his assistant Imogen, thought to bring back into business the ancient mechanisms of the mill and to return to produce flour. Only in April they ground more than a ton of wheat and it was chosen to allocate the flour produced to local realities, using the gain for the maintenance of the mill. The activities of the two millers will continue until the emergency is over. This news has been around England and beyond. The ancient traditions return to cope with the emergencies of the modern era, that all this is a good omen for other mills.