Our mill turns at forty revolutions a minute. A roller mill runs ten times faster and builds up heat that cooks the flour before you do. This is why stone matters.

Cold is everything

Heat destroys the germ. Stone milling keeps the grain cool enough to touch, so the flavor and the nutrition survive the grind intact.

Slow is a feature

We mill 120 kilos a day. It's not much, and that's the point. Every bag is small-batch, milled to order, and never older than three days when it ships.