We discovered that industrialization changed flour from superfood to factory filler.
We always suspected that highly processed flour from big factories couldn’t be too good for us. But, the more we researched and talked to health leaders, the more clear it became that decades of chemical farming & industrial milling have impacted flour quality and nutrition.
Flour used to be a superfood. Wheat was grown organically and fresh-milled on stones. But now, wheat is grown with pesticides and flour is stripped of nutrients in big factories and made to be cheaper, not healthier. One Mighty Mill is on a mission to change that.
We're fixing flour by building a new (ancient) supply chain.
You can fix unhealthy foods by substituting healthy ingredients.... but, what if those healthy substitutions don't exist? This is the challenge we are solving.
To fix flour, we needed to start by bringing back healthy food systems that produce fresh, nutritious flour. This means creating partnerships in local communities — just like pre-industrialization times.
We started with an organic farm in Maine.
We were lucky to find Matt and Sara Williams, regenerative farming leaders, who harvest hundreds of acres of organic wheat for us in Linneus, Maine.
They grow healthy wheat again — without pesticides and with sustainable crop rotations that support living, organic soil.
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 now have 7 stone mills. And we're hoping to build more mills in more communities across the U.S.
We started baking with this fresh-milled flour... and guess what?
Fresh-milling didn't just keep in MORE fiber, protein, and nutrients, it made products that tasted ridiculously good, too! Check out what our fans have to say on social about our breads, bagels, tortillas, and pretzels — fresh-milled is simply better.
We're putting the B in baking.
To fulfill our mission, we have to support more organic wheat acreage, build more mills, feed our local, underserved communities, and build a team of employee owners. So, we do things like issue stock to all of our team members after 1 year of employment and feed public school kids in Lynn and Springfield, MA hundreds of thousands of our fresh milled bagels every year at our cost.
How we measure our impact.
We believe that we’re accountable to you - our customers, our team members, our farmers, and everyone who helps our small business make a positive change. So, we measure and share our progress towards fulfilling our mission every year. We hope you’ll check out our Year #3 Mighty Impact Report here HERE.
Activate More Local Mills
Create More Organic Acres
Feed Our Communities
Build Career Opportunities