Future Items
from the Mill:

We’ve finished testing with our network of home bakers to prove these flours will work great in your recipes without sifting out any of the bran.

 

As all the home bread bakers will tell you, using whole wheat flour does raise the difficulty level slightly as it can be tricky to get a good rise when the bran content is high, snipping some of the gluten strands that would otherwise hold your loaves together for a lofty rise.

 

We are working on the packaging and will be announcing the release soon.

Our durum flour, slowly milled on granite stone mills delivers a golden richness and robust flavor that industrial flour simply can’t match.

 

Its high protein with lower gluten content creates exceptional structure, making it ideal for fresh al dente pasta and for mixing into bread recipes that need a softer crumb.

 

Milled fresh, it retains vital oils and nutrients lost in commercial processing. For chefs and bakers who value depth, freshness, and authenticity—durum is the gold standard, and our fresh durum flour is the purest expression of that legacy: rich in flavor, vibrant in color, and milled to preserve every nutrient nature inten