Amateur bread baker here.

Ships three times a week from Halifax docked at Birkenhead's grain elevator. The flour was then transferred to the mill over the road. British wheat flour (refined) at that point in history (60s) could not get to more than about 9% protein, not really enough to raise a loaf.

Common Market (? 1975) and we have tariffs &c so British wheat gets some serious cross-breeding attention. And now you can get home grown strong white flour above 11.5g. I think there was a similar story with Sugar cane and beet. The old Spillers mill is now flats, and the grain elevator was demolished decades ago.

But, yes, a few of the ships still come and yes you can get Canadian flour at 14 to 15%. One local artisan baker uses French flour as a matter of principle. Others don't specify the source. I'd say develop your recipes and go for it.