at Ffostrasol, Llandysul and is considered to be one of the finest farmhouse cheeses made in Wales. Rachel's Organic was established by Rachel Rowland at Brynllys Farm; a 254-acre organic farm in Dolybont, near Borth, that has been owned by four generations of the same family. In 1982, a snow storm prevented access to the farm so, in order not to waste the farm's milk, they made butter for local consumption. Production of butter, yoghurt and cheese soon followed. Rachel's grandmother was a dairy instructor at UCW, Aberystwyth, and was responsible for developing organic methods using scientific principles. Bread, cakes and puddings Organic wheat is still stone-ground in small flour mills across Wales. The slow grinding of the flour retains the wheat germ in its entirety while the warm, but not hot, friction between the mill stones gently releases the wheat oil and thus retains all the nutrients. In Ceredigion, Felin Ganol, at Llanrhystud, is an example of a restored flour mill that retains its original machinery. It is the only working water-powered mill in Ceredigion and was visited by the Prince of Wales in 2012. Bread and cakes were made for daily use and also for special occasions, which usually revolved around the religious or agricultural calendar. Freeman notes that cakes come from the later tradition in Welsh cookery, when the bakestone was replaced by the oven. Sheep shearing remains one of the major social occasions in Welsh rural life and during this period farmers help each other with the rounding-up of the sheep and the shearing of the wool. At this time the host farm will spend days beforehand making pies, cakes and baked meats. Cacen Gneifo, or Shearing Cake, is a traditional cake made at this time, which is flavoured with caraway seeds. The Threshing Cake, or Cacen Ddyrnu, is a traditional cake made at threshing time and uses buttermilk and bacon fat, which are always available on Welsh farms. Teisen Carawe, or Seed Cake, is another cake using caraway seeds. It is one of the oldest of the Welsh egg-raised cakes and is traditionally associated with chapel and Sunday tea in the parlour. An old Ceredigion recipe is Christmas Cake, or Teisen Ddu Nadolig, which typically includes some home brewed ale. Commercial bakeries developed in urban areas during the nineteenth and early twentieth century to satisfy the need of urban dwellers to bake their own bread.