alive
The starter
Nine years old, fed twice a day, and stronger than any packet yeast.
100% wild
Stone-milled · wood-fired
flour,milled slowly.
A small-batch stone mill and sourdough bakery that grinds heritage grain, ferments a nine-year-old starter, and ships the taste of a real crust to your door.
photo · Travel with Lenses
● now baking · heritage wheat
01
From kernel to crust
Three steps. No sourdough experience required.
/ 01
Mill the grain
We stone-mill heritage wheat and rye in small batches, cool and whole, so the flavor stays in the flour.
/ 02
Feed the culture
A nine-year-old starter, fed twice a day, ferments every dough slowly for deep, mellow flavor.
/ 03
Bake it wild
Wood-fired, hand-scored, and shipped the day it cools. A crust you can hear from across the room.
02
Everything but the shortcuts
Real flour, real time, real fire.
Stone-milled flour
Heritage wheat, rye, einkorn, and spelt — ground cold and shipped within 72 hours.
A living starter
A nine-year-old wild culture gives every loaf its lift and its mellow, never-sharp tang.
Wood-fired crust
Oak-fired at 900°F, hand-scored, and baked until it crackles when it cools.
Slow ferment
Forty-eight hours from mix to oven. Time is the ingredient you can't fake.
High hydration
78% water and up, for an open, custardy crumb that stays moist for days.
Whole-grain, honestly
Nothing sifted out, nothing added back. The germ, the bran, the flavor — all of it.
03
The bake, up close
Shot where the flour actually flies.
04
The slow rise
Every loaf has its own proof.
Dough doesn't rush. It rises when it's ready, doubling, then doubling again. We watch it like a clock — a soft, yeasty, living clock — and bake only when the finger test says go.
now proofingheritage wheat · 78% hydration
fermenting
05
The knead
One fold at a time.
hands on dough · ROMAN ODINTSOV
06
Four grains
The wheat decides the loaf.
raw
The grain
Heritage kernels, whole and unbroken, waiting for the stone.
14 varieties
slow
The proof
Forty-eight hours of fermentation, one fold at a time.
48h
fire
The bake
Oak-fired and hand-scored, pulled when the crust sings.
900°F
From the desk of Elio Marchetti
Most flour sits on a shelf for a year before you buy it. We mill ours the day you order it.
I started granary in a garage with a secondhand stone mill and a starter my grandmother mailed me in a jar. The first thing I learned: flour is a fresh food. It goes stale like milk, only slower, and nobody tells you that.
The second thing I learned: a sourdough starter is a living thing that remembers. Feed it well and it'll outlive every machine in the room — including the oven.
So here's the invitation: take a bag of flour that was wheat three days ago. Mix it, wait, and bake it in a screaming-hot oven. The smell alone will ruin store bread for you forever.
Elio MarchettiFounder, GRANARY
07
By the numbers
Live, from our backend.
12.4k
bags milled
3.8k
home bakers
14
grain varieties
48h
slow ferment
08
Loved by bakers
People who finally got the crust they wanted.
★★★★★
"I've been baking for twenty years and never got an ear like this. The flour is a different product entirely."
Maren K.Home baker
★★★★★
"The starter smells like my grandmother's kitchen. I fed it, baked it, and cried a little. In a good way."
Diego R.First-time sourdough
★★★★★
"Fresh-milled rye changed everything. My loaf finally tastes like the rye bread from the place I grew up near."
Sofia L.Rye obsessive
09
The roadmap
Where we're going.
Q3 2026
Stone-milled flour + starter kits, shipping fresh in beta.
Q4 2026
A subscription mill — fresh flour every two weeks, milled to order.
Q1 2027
A bake house open to the public, with classes on the weekends.
Q2 2027
Granary hardware: a home stone mill for the counter, no dust.
10
Questions, answered.
Why does fresh-milled flour taste different?+
The germ's oils oxidize within days of milling. Fresh flour keeps those oils intact, so it tastes like grain instead of cardboard. It's the single biggest upgrade you can make.
Do I need a sourdough starter to bake your flour?+
No. Every flour works with instant yeast too. But the starter kits are there when you want the real thing — and they come with the culture already alive.
Is it gluten-free?+
Most of our grains contain gluten. Buckwheat is gluten-free but it's a seed, not wheat — check each flour's page.
How should I store the flour?+
Sealed, cool, and dark. Six months is the sweet spot for whole-grain; a year if you freeze it.
Do you ship internationally?+
We're starting with the US and Canada, then opening up. Join the waitlist and we'll email you when your region goes live.
Can I visit the mill?+
Not yet — but a public bake house is on the roadmap. The smell alone will be worth the trip.
The first batch is almost gone.
flour, milled slowly.
photo · Ilo Frey