Why Choose Freshly Milled Local Flour?

The most talked about benefits are the taste and nutritional value of freshly milled flour. Whole grain flour has 40 out of 44 of the essential nutrients we need to survive. Now, that comes mainly from the germ and the bran of the grain, which most shelf stable flours you find in the stores will not have due to sifting or just taking it out completely. Also, these nutrients and the full flavor of the grain only last a finite amount of time. Most sites that focus on these aspects will recommend that freshly milled flour should be used within the first week from the time it was milled to reap the full benefits.

We source our berries from local farms that use organic and/or regenerative methods. Buying local wheat berries allows us to not only support local farmers, but we also can reduce the environmental impact that occurs with shipping from long distances.

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Experience Great Taste

Stone milled flour captures the enhanced flavor and nutrition richness of the whole grain.

Heirloom

These have been less cultivated by modern methods and were brought over by immigrants. Again there is no set definition yet have been around at least a hundred years. Some examples of heirloom wheat are red fife, turkey red, and sonora.

Ancient

Though there isn’t an official definition most will agree these are grains that have been unchanged for hundreds, even thousands of years. Some examples of ancient wheat berries are einkorn, khorasan (Kamut), emmer, and spelt. These tend have weak gluten compared to modern wheat which make baking a new experience. May be more tolerated by those with gluten sensitivities.

Regenerative

Restore, renew, and enhance natural resources through a range of practices that focus on healthy soils, ecosystems, and farming communities. It’s not just about sustaining our planet, but actively healing it.

Local

Sourced as close to home creates communities that are more prosperous, connected, and generally better-off.

“I’ve been baking bread for my family for 30 years, and I thought I made a pretty decent loaf. But using Melissa’s freshly ground flour was a fucking revelation.”

Jeremy Jones