We always suspected that highly processed flour from big factories couldn’t be too good for us. We learned about how chemical farming and industrial milling have led a decades-long spiral in flour quality & nutrition. Flour used to be a superfood. It was grown organically and fresh-milled on stones. But now, it’s grown with pesticides, stripped of nutrients in big factories and made to be cheaper, not healthier.
Local Stone Millers + Organic Farmers
Then, we built our first stone mill in Lynn, MA.
We commissioned a mill from Andrew Heyn, the only stone mill builder in the United States, so we could stone-grind our organic wheat into the fresh, nutritious, flavorful flour that goes into all of our delicious products. We built 3 more mills in 2020 and will be keeping Andrew busy making more in communities across the US as we grow.
We started baking with this fresh-milled flour and guess what?
Not only did fresh-milling keep in MORE fiber, protein and nutrients compared to factory flour - but the food tasted ridiculously good! Check out what our fans have to say on social - our bagels, tortillas, and pretzels - are simply, better.