Whole, intact, hard as a tooth. The way grain travelled before flour got soft and the bread got softer. Stone-milled the morning you bake it — or by us if you bring a clean bag.
That's the whole pitch. The germ goes rancid within weeks of being milled — which is why supermarket flour has the germ removed, and why supermarket "whole wheat" is mostly bran sprinkled back in.
We carry the berries themselves. Local where we can — Benco's Red Fife grows forty minutes from our front door. Imported where the variety demands it. Always intact, always recent harvest, always sold by the pound or the bag, never the ounce.
All available in 50lb bags. Smaller quantities (5lb, 10lb) on request — call ahead and we'll repack from the bin.
The shorthand we use at the counter. Not rules — just the place to start. Most of these grains cross over with no apology.
High-protein wheats with the gluten development a long ferment needs. Red Fife runs more rustic and nuanced; Hard Red goes higher rise. Spelt asks for gentler hands — it tears easier.
Lower protein, softer texture. Soft White makes a tender pastry; Kamut gives you a buttery, almost golden flavour. Don't try to push these into a high-hydration sourdough — they'll fight you.
Mill coarse for pumpernickel, fine for a tighter loaf. Rye has almost no gluten — blend with hard wheat if you want any height, or commit to a dense, deeply flavoured rye and don't fight it.
Not wheat. Don't expect bread behaviour. Buckwheat groats roast beautifully before milling. Quinoa needs a rinse to lose the saponin coat. Amaranth is best as a small percentage in a blend.
Whole grain berries last 3–5 years in a sealed food-grade pail at room temperature, longer in a chest freezer. The moment you mill, the clock starts — fresh flour wants to be used within 48 hours, or frozen and used within three months. That's it. Whole grain is not a fussy crop.
Holds one 50lb bag with a little room. We sell empty pails at the front counter for $14 — bring your own and we'll fill it for free.
Visit the store →Pre-ground flour ages the moment it leaves the stones. Whole grain stays alive in the bag and turns into bread on demand. The mill is the half of the equation we sometimes forget to mention.
Browse grain mills →