Photo ⒸMonica Jane Frisell
For more information about our mill, check out New American Stone Mills:
www.newamericanstonemills.com
Why do we stone-mill all of our flour daily?
Flavor
We want to make the best bread possible and fresh-milled flour has incomparable flavor. When flour travels weeks, months, and miles between mill and bakery, inherent flavors are lost forever.
Nutrition
Grain kernels have three parts: the bran, endosperm, and germ. As soon as the grain is cracked open and exposed to air, the germ and bran, which contain vitamins and minerals, lose their vitality. We mill the whole-grain kernel, keeping the nutritious germ and bran in our fresh flour, and in your bread.
Tradition
Like wood-fired baking and long fermentations, stone milling is a practice worth reviving. Historically, mills were a key part of community food production, and now they are vital to the renewal of strong local food systems.