Our Stone Mill

26” New American Stone Mill

We are grateful to be friends with the folks over at New American Stone Mills, which is producing some of the highest quality mills available in the country. We obtained a grant through Rural Advancement Fund International (huge thank you, RAFI!) to buy a 26” stone mill, joining many of the best bakeries in the country (Bellegarde Bakery, Boulted Bread, Elmore Mountain Bread, Farm and Sparrow, Josey Baker Bread, Lost Bread Co., Lost Larson, Manresa Bread, Night Moves Bread, Seylou Bakery, Sub Rosa Bakery, Zingerman’s Bakehouse, to name a few.)

Milling flour in this way is simple and elegant: two granite stones sheer and crush the grain into an exceptional flour that contains all of the natural, vitamin-rich oils from the germ (or embryo) of the grain. Most store-bought flours are produced using roller mills, which typically remove the germ from the grain to increase shelf-life for mass markets, but which also removes vital nutrients, and delicious flavors and aromas.

We closely monitor the temperature of our flours to maintain the integrity of nutrients. We mill each week and stamp each bag with the date of milling so that flour users can see just how freshly ground the flour is.