Our products are freshly milled to order using authentic Austrian-made stone mills. We mill in small batches at cool temperatures to retain the natural nutrients, flavors, aromas, and textures of whole grains. Our focus is to provide high-quality, organic, glyphosate-free, farm-to-table flour for your family.

Yes! All our flours are certified organic, certified glyphosate-free, kosher, and non-GMO.

Stone-milled flour preserves more of the grain’s natural nutrients, including fiber, healthy oils, and essential vitamins. Unlike roller-milled flours, which strip away key parts of the grain, our milling process keeps the whole grain intact for richer flavour and better nutrition. Our stone-milled flours retain natural nutrients and flavours for better baking results and easier digestion.

Our stone-milled flour retains essential B vitamins (B1, B2, B3, B6, Folate), Vitamin E, Magnesium, Zinc, Iron, and Fiber, all of which support digestion and gut health. These nutrients aid enzyme production, reduce inflammation, promote regular digestion, and support a healthy metabolism.
Conventional flours lose these nutrients during industrial milling when the bran and germ are stripped away. While some flours are later “enriched” with synthetic vitamins, they don’t have the same natural balance or bioavailability as the nutrients found in stone-milled flour. That’s why our flour naturally provides superior digestion-supporting benefits.

Manufacturers must enrich their commercial flour with synthetic vitamins because the real ones were destroyed during the milling process.

Synthetic vitamins are created in a chemistry lab. They’re not the same as naturally occurring vitamins. At this point, one question remains unanswered: can synthetic vitamins even be processed and absorbed properly by our bodies? However, the debate continues; we can all agree that REAL vitamins are more highly absorbed and utilized by the body than fake vitamins.

No way! Our flour is naturally creamy in color because it’s real, unprocessed food.

We source clean and Certified Organic by Pro-Cert grains so that you can enjoy flour that is free of potential toxins (including the ever-prevalent glyphosate).

Scientists are starting to connect modern wheat, also known as the genetically modified Frankenwheat, with an array of chronic digestive and inflammatory illnesses. Frankenwheat contains many gluten proteins and super starch, designed to give our bread products that extra fluff.

“The neolithic super starches and proteins are the things that cause problems with our evolutionary bodies. The starch boosts blood glucose levels higher than white sugar and protein (gluten) is not easily digested, thus causing havoc within our digestive and immune systems. Not only has this modern wheat been implicated in growing rates of diabetes, obesity, heart disease, but it is also emerging as the cause of many autoimmune diseases including type 1 diabetes, Hashimoto’s, osteoporosis, multiple sclerosis, dementia, arteriosclerosis, lupus and many more.”

- Cyndi O’Meara, nutritionist and founder of Changing Habits.

Glyphosate is the key ingredient in Roundup, a widely used herbicide for weed control. While there is ongoing debate about its safety, we take a firm stance: it has no place in our food.
In 2015, the World Health Organization’s (WHO) International Agency for Research on Cancer (IARC) classified glyphosate as a “probable carcinogen.” Additionally, a peer-reviewed study in the Journal of Interdisciplinary Toxicology found a linear relationship between increased glyphosate use and rising cases of celiac disease, gluten intolerance, and IBS.
Keeping glyphosate far away from our clean grains is one of our non-negotiables. While all of our flours are certified organic (meaning they are grown without glyphosate), we go a step further—we third-party test our grains to ensure they are completely glyphosate-free.

It depends—gluten intolerances vary and are caused by different factors. Many of our customers have told us they’re thrilled to finally enjoy flour again after years of avoiding conventional wheat products. However, we always recommend that youlisten to your gut(pun intended!) and consult your doctor if you’re unsure.

We safeguard the bran and germ, including fatty acids and nutritious oils, but fatty acids degrade quickly. Optimize freshness and longevity by storing your flour in a cool dark place for up to 6 months or to optimize longevity you can store your flour in the fridge or freezer for up to 1 year.

Our facility and flours are nut-free, kosher, organic, non-gmo and organic.

You’ll want to tweak your recipes a bit when you use our freshly-milled flours. Typically, this involves increasing the hydration just a tad. It’s so worth it to embrace the slight learning curve which you’ll realize as soon as you taste your fresh and delicious brag-worthy baked creations.

Of course, we’re here to make this transition easy and fun, so we’ve curated some of our favorite recipes here (already altered to account for the use of stone-milled flour!).

And, we’ve put together this simple-to-follow guide so that you feel confident and comfortable using our flours.

Whole grain flour: The entire grain is gently stone-milled, preserving the whole grain, giving you a wholesome and delicious texture that will elevate your rustic-style loaves and pancakes.

Sifted flour: The grain goes through the same process, except we then put our flour through a very fine screen to remove the larger pieces of bran and germ. Sifted flour tends to be silky and smooth, great for delicate pastries and beautiful sourdough loaves.

We work with local, sustainable farmers who share our commitment to high-quality, organic grains. We aim to support regional agriculture while providing the freshest, most flavourful flour possible.

We use eco-friendly packaging, minimize waste, and support regenerative farming.

We partner directly with farmers, ensuring fair pricing and a strong local supply chain. By sourcing regionally, we reduce our carbon footprint and help sustain small farms.

It’s the part of the wheat that we use to mill flour.

There are three parts to the wheat berry: the endosperm, germ, and bran.

White flour is made only of the endosperm portion (where all the starch is), which means it’s missing the two parts of the wheat berry that contain the most nutrients (the germ and the bran).

All three components are meant to work together to give your body the means to absorb and process the beneficial vitamins and minerals.

Not happy with your products or service? Please contact us. Our #1 priority is providing exceptional service and an even more exceptional product.