Fresh stone-ground and vacuum sealed—it's like milling your own artisan flour, fresh for every batch.
Beautiful artisan organic grains, freshly and simply stone-ground. No modern wheat or industrial processing, no weird ingredients and not too sweet. You get amazing rustic baking that's nourishing, real food. Easy as pie.
Flour, the old-fashioned way
We don't use modern commodity wheat; we use artisan wheats like spelt and Kamut®. And we mill them the old-fashioned way: slow and cool, coarse and whole, between two slabs of Carolina granite. Which is the only way to do it if you want flour that is nourishing, 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.
Whole food goodness, one bowl easy.
We bring you dry ingredients that are fresh whole food; then you add your own: eggs, butter, olive oil and yogurt; fresh fruits and vegetables, seeds and nuts. Our mixes provide a base for all kinds of amazing 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.
Let's make baked goods good again.