Mighty means local.
We always suspected that highly processed flour from big factories couldn’t be good for us. But, the more we researched and talked to health leaders, the clearer it became that decades of chemical farming and industrial milling have impacted flour quality and nutrition. To fix flour, we realized we needed to start by bringing back healthy local food systems that produce fresh, nutritious flour. This means partnering with organic, regenerative farmers, building our own stone mills, and baking bagels, bread, tortillas, and pretzels with fresh stone-milled flour.
Catalyzing Organic Wheat Farming.
Only about 1% of wheat grown in our country is organic— that’s not good enough. We directly partner with organic farmers who commit to our Mighty supply chain standards. This means we source as much local, organic wheat as possible and we partner with farmers who commit to extended crop rotations and promote biodiversity.
Building our own Mighty Stone Mills.
150 years ago, stone mills were the cornerstone of healthy, local food systems. Thanks to the industrial revolution, tens of thousands of stone mills were replaced by a handful of industrial mills. Freshness, taste, and nutrition were traded for shelf stability and low costs. That's why we're on a mission to build stone mills across the country. We started with one in Lynn, MA and today have 10 in MA, NY, and CA.
We're measuring our progress to fulfill our mission
Putting the “B” in baking
We're a B Corp which means we balance purpose with profit. To fulfill our mission we hold ourselves to certain social, environmental, and internal standards.
We believe stone mills can inspire goodness in a broken food system.
Co-Founders, Jon Olinto and Chef Tony set out on a mission to prove that flour can be fixed.