It’s like milling your own organic flour, fresh in your kitchen. Beautiful heritage grains, freshly and simply stone-ground. No modern wheat or industrial processing, no weird ingredients and not too sweet. Certified organic. You get authentic 19th century baking, with 21st century easy.
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
Not your mom's “just add water” baking mixes—that’s so 20th century. You add more whole foods to our... eggs, butter, olive oil, yogurt; fresh fruits and vegetables, seeds and nuts. Our mixes are bases for all kinds of great recipes. So fast and easy it feels like cheating—but far from it. Unless you mill your own fresh flour, you can’t get results this good any other way.
The baking mix that's better than scratch