Our flour is milled on by stones. It’s less efficient than modern commercial roller mills, sure, but we believe that time spent delivering a better product is time well spent.
The past 100 years of commercial flour has focused only on efficiency, and not on nutrition, flavour or impact on the land. It has been a slow and steady march to bleaching, harmful additives, and lost nutrients resulting in higher profits and tasteless bread.
We think the answer is obvious: a return to the simpler flours and heritage grains that nourished us since the dawn of civilization; nothing more or less than the entire seed crushed between two stones, enjoyed fresh, with all of its nutrients and flavour still intact.
That’s why our heritage flours are always milled fresh, ensuring that nothing is lost and that your baking has a richness and depth of flavour you just can’t get with commercial flour.
Most grains grown today have been created to maximize yield over nutrition, and often require industrial fertilizers, herbicides and other harmful chemicals.
The “landrace” or heritage varieties of grain that we grow are plants that have been locally adapted and developed over several generations to local soils and climate, making them naturally disease resistant and allowing them to thrive.
These old varieties are best suited to organic, low-input agriculture where no chemicals are used, providing a nutritious and distinct harvest, without the environmental impact of large-scale farming.
If you’re a bakery, café or restaurant interested in working with us, we’d love to talk.