The stone milling process is essential to the preservation of flavor in landrace grains. In contrast to commercially milled grains, stone milled grains should retain all of their essential germ oils, which carry the unique aroma of that crop out of the field. For this reason, stone milled grains and flours should be used fresh or frozen.
We operate three mills, one built in the Tyrol region of Austria and the other two custom built by our friend and former baker Fulton Forde, co-founder of New American Stone Mills. Our millstones are cut from native pink granite of North Georgia.