from crop (above) to grain (left) to flour (below)...

The Stone Mill

We Stone-Grind Our Flour

ALL OF THE WHEAT, spelt, rye, and kamut flour we use is baked within 72 hours of being stone-milled at our bakery. Fresh ground flour is not only more flavourful but also more nutritious as the natural oils in the grain can begin to oxidize within a few days of milling and the B vitamins start to break down. Our natural granite stone mill never heats the flour above 42°C (at 46°C the germ of the grain begins to oxidize). Although we sift out the coarsest bran, our fine milling process retains all of the germ in the whole kernel and most of the bran.