For when you don't have the mill yet, or you do and just need 40 pounds of something for the bakery. Stone-milled, never bleached, dated on the bag.
This is the difference we'll explain to anyone who asks at the till, and a few people who don't. It matters more than the brand on the bag.
Two stones, slow speed, low temperature. The endosperm, bran, and germ all stay in the bag — which is most of the flavour, all of the nutrition, and the entire reason you bought wheat in the first place.
Steel rollers at high speed, high heat. Germ and bran are sifted out — they spoil too fast for a supermarket shelf. What's left is white flour, sometimes "enriched" with the nutrients that were just removed.
Sold in 5lb, 25lb, and 55lb bags. The big bags get a discount. Date stamp on every one.
The simplest version. There are exceptions to every line here. Bring questions to the counter — we like the questions.
The flavour difference between flour milled this morning and flour milled three months ago is not subtle. A good home mill pays for itself in a year for a household that bakes twice a week. We'll show you the math — and demo a grind — at the counter.
The household mill we sell more than any other. Quiet, dependable, a 12-year warranty.