As Greater Los Angeles’ first urban flour mill in almost 100 years, we are reviving one of history’s most important crafts, but with a fresh, modern approach.
It turns out not all wheat is created equal and neither is all flour. As a baker’s most important building block, it should enhance, improve and even inspire. We had to shake off a lot of preconceived notions about flour to reach this realization. Additional research and exploration gave us more clarity: If we wanted flour with more flavor and character we were going to have to mill it ourselves.
What you will find here is a resource for top quality freshly milled flour, an exploration of wheat and milling, and an unapologetic rejection of the wheat world’s status quo. This is not your mother’s flour, but it very well may have been your great-great grandmother’s.
As a mill, we are only as good as the grain we source. Everything begins and ends there, which is why our most important work involves building relationships with local farmers who share our vision of quality and sustainability.
California grown wheat is the backbone of our business, including heritage varieties like Sonora and Red Fife.
Our fresh milled Polenta and Cornmeal have a very loyal following. Our stone ground corn is superior in flavor and texture.
Hulled Barley gets high nutrition marks for protein, fiber and beta glucans, but its rich, nutty flavor is what keeps it at the top of our whole grain list.
Diversity is our calling card. We can’t get enough of nature’s many alternative grains such as Teff, Buckwheat and Oats.
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