The Granite Stone Mill
Stone milling is the oldest, slowest, and best method of grinding Whole Grains into the dense and creamy flour we use for our breads.  It is a gentle and cool process that preserves every good part of the grain—the entire berry is homogeneously transformed into flour.  All the protein, oils and vitamins from the germ, all the sugars and starches from the endosperm, and the tiny bits of bran are there in the final fresh flour.

Our mill, using natural pink granite stones, grinds slowly, never overheating the flour.  Since we  grind only a small amount of grain at once, the fat from the germ is well distributed which also minimizes spoilage. 

We transform this authentic Whole Grain flour into a live dough within  hours of being ground.

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