Why stone milling?
Stone milling is an old world process where the grain is sheared into flour by rotating stones. This low-temperature process preserves the integrity and nutrition of the the whole grain. Even our more finely sifted flours have part of the whole grain in them. This means that our finely milled, Type 00 flour, is nutritionally similar to whole wheat flour!
Our flours are minimally processed; this means no bleach and no additives. However, this also means that our flours have natural oils and are best kept in the freezer to preserve their freshness.
Are your grains genetically modified (gmo)?
No. We are proud to say that all of our grains are non-gmo.
What is White Sonora Wheat?
White Sonora Wheat is the oldest variety of white wheat in North America. It was brought over by European missionaries in the 1700's. And it was the most popular variety throughout the southwest up until the early 1900's. This means that it is desert adapted and our farmers find that it needs less water than modern varieties. We are working to bring this heritage grain back to our tables.
And for the baking-nerds: 11% protein, great for pastries, pasta and blended artisan breads.
Learn more about White Sonora wheat here: Slow Food Ark of Taste
What is Farro?
Farro is also known as Emmer in the New-World. Its a precursor to wheat and was eaten by the people of the fertile crescent more than 2,000 years ago. It has recently been rediscovered as a low-gluten, high protein grain with a nutty flavor and chewy texture.
And for the baking-nerds: It has low gluten. It can be cooked as a whole grain and as flour, it is great for pastas, flat breads or artisan blended breads.
Do you mill at the historic Hayden Flour Mills in Tempe?
No. Our stone mill is not at the historic Tempe Mill. The old mill is now a historic site owned by the City of Tempe and used as an event space. We currently mill our flour on Sossaman Farms in Queen Creek -- this is the same farm where the majority of our grains are grown!