When we call ‘Stone Ground’ an ancient tradition, we aren’t kidding. The process dates back farther than most of us would probably think – farther than the images of English mills in the 18th Century the term conjures up. In fact, the process dates back as far as the Egyptians!
Our stone ground flour is the result of the whole wheat grain being ground between a pair of millstones.
These big stones grind slowly, keeping the grain cold so the nutrients are not cooked away in the milling process.
We chose this method because the key nutrients of the whole grain (the bran, endosperm, and germ) are retained, as opposed to flour milled by contemporary roller mills, which uses higher temperatures. It allows us to produce flour that is natural and healthy. We retain the naturally occurring vitamins, minerals, and fibre.