Bread used to nourish us.
Then it was industrialized, processed, and stripped of nutrients. We’re here to bring back the old way— bread and bagels that are better for people, and better for the future, through stone milling.
It started with one stone mill.
In 2018, we built our first bakery and stone mill in Lynn, MA — sourcing organic wheat from our local partner farmer.
What began as one mill has grown to eleven. Today, you’ll find our stone mills across Massachusetts, New York, and California — with more on the way.
Stone milling means crushing the organic grain whole, which means more of the nutrient-rich layers (the bran, germ, and endosperm) stay in.
That’s why every slice, bagel, and tortilla is packed with real nutrition, fiber, and flavor.
And we stand for something that’s bigger than bread.
We’re creating a movement to reconnect people to food made with care, craft, and real nutrition. Every stone milled loaf, bagel, and tortilla is a step toward a healthier food future.
Everyone acts like an owner because they are
More organic wheat for a healthier planet!
Stone mills across the United States
