Pastry Flour

Choosing whole grain stone milled flour means opting for a product closer to its natural state, with more nutrition and flavor intact. This flour is not only better for your health but also offers a superior baking experience.

We mill weekly to ensure the freshest flour possible.

The only ingredient in our flour is organically grown wheat and nothing else.

Unlike most commercial flours, we never add synthetic chemicals, bleach, or additives like folic acid or bromate to our flour. What you get is flour that's pure & simple —just as nature intended.

This product is shelf stable for up to six months after it’s milled, but let's be honest it won’t last that long.  

“Best by” dates are printed on each product. To extend the life of your product and keep it at peak freshness, we recommend storing it in your fridge or freezer to preserve its natural oils.

There is no GMO wheat grown in United States. We do not purchase or use any GMO crops.

Our grains are not certified organic but they are grown using natural farming methods.  Our farmers do not use chemicals, pesticides or glyphosate.  

It depends, as gluten intolerance varies and can have different causes. Some of our customers have happily shared that they can enjoy our flour products after years of avoiding conventional wheat. However, we recommend listening to your body and consulting with your doctor if you’re uncertain.

Ancient Grains

The oldest grain varieties, unchanged by human interference. Packed with deep flavor and rich nutrition, these grains connect us to the past.

Landrace & Heritage Grains

Grown and naturally adapted over generations, these open-pollinated varieties were selected by farmers in the 19th and early 20th centuries for their balance of flavor, nutrition, and performance.

Modern Grains

Bred for higher yields and resilience, modern grains often sacrifice flavor and nutrition—but not always. We focus on those that hold their own alongside the best of the past.