We mill our flour using a New American Stone Mill with a Barre Gray Granite millstone, ensuring a low milling temperature that preserves essential nutrients. Unlike industrial milling, which pulverizes grains at high speeds and generates heat that can degrade nutrients, our slow, traditional process grinds grains between stone surfaces at a lower temperature. This gentle method maintains the integrity of the grain, retaining higher levels of vitamins, minerals, and antioxidants for a more wholesome choice in baking and cooking.

Beyond its superior nutritional profile, stone-ground flour offers unique health benefits. The coarser texture promotes better digestion and supports balanced blood sugar levels by slowing the breakdown of carbohydrates. With its rich nutrients and potential digestive advantages, our flour is a testament to the enduring wisdom of traditional milling—delivering exceptional quality, nutrition, and taste in every bake.