STONE MILL
Freshly milled flour is wildly special.
Our New American Stone Mill acts as both an agricultural tool to support the farm as well as a culinary tool to aid the bakery. It allows us to work directly with regional farmers and process a wide range of grains. Our bakers get to showcase the characteristics of each grain varietal through a diverse menu of breads and pastries.
THE MILL & BAKERY
WHOLE GRAIN
We keep it whole and we keep it local.
The grain and the farmer are our first priority in the bakery and mill. We source our grains from farmers throughout the Northeast whose values reflect our own - sustainable & regenerative to the soil, land and ecosystem. We use only whole, unsifted grains in the bakery, maintaining maximum nutrition and flavor
+ TIME
As with our soil, we rely on the power of micro-organisms in baking. Through long, slow fermentation, our sourdough culture helps break down the grain - accentuating its flavor and unlocking its deepest nutritional possibilities. Our loaves are dark in color and deep in taste. Each one is a chance for us to connect community, land and health to one another.