Beautiful organic ancient grains, simply stone-ground then vacuum sealed. Opening a bag is like milling your own flour, fresh in your kitchen. No modern wheat or industrial processing, no weird ingredients and not too sweet. Just a handful of simple ingredients, ready when you are, for all kinds of delicious, easy recipes.
Traditional stone milling, traditional wheats
Spelt. Kamut. Red Fife. We mill only heritage and ancient grains. And we mill them the old-fashioned way: slow and cool, coarse and whole, between two slabs of Carolina granite. It's the only way to do it if you want your flour to be real food.
Pigs like it fresh, and so will you
Modern flour keeps a long time, but not the old-fashioned stuff. In fact, the secret to great tasting stone-ground flour is...freshness. Animals know this, even if we've forgotten. A pig farmer told us: “Our pigs are grain-fed. We grind it for them fresh everyday. If it's not fresh, they don’t like it, and they don’t thrive.” Pretty intuitive really.
The product is old-fashioned. The packaging is high-tech.
Right after milling, each small batch is mixed then vacuum sealed in sophisticated 4-layer pouches. This prevents oxidation to preserve the extraordinary character of our freshly milled flour until you're ready to bake.
19th century baking—21st century easy
You add your whole foods to ours... eggs, butter, olive oil, yogurt; fresh fruits and vegetables, seeds and nuts. So many recipe variations, all so fast and easy it feels like cheating—but far from it. Unless you mill your own fresh flour, you simply can’t get results this good any other way.
Our heritage baking mixes