Fresh Stone Milled, The Way Flour Used To Be
Fresh stone milling retains the most nutritious parts of the flour - the wheat germ and bran, unlike commercial flour that has the majority of the nutrients removed to create a long shelf life. Natural Vitamin B, Vitamin E, minerals, antioxidants, bran, and healthy fat are all present in stone ground flour.
More Flavor, More Nutrition
Whether you are an experienced baker or a home cook looking to make simple, nutritious food at home, we have a flour for you. Grits, pancakes, cookies, bread, pasta, and pizza all taste better with farm direct, stone ground flours.
Restoring Soil Health Is A Priority
Improving soil health using techniques such as no till and cover cropping has been a focus of Dave Brandt for decades, long before the term regenerative agriculture was popular. This has earned him the nickname the Godfather of Regenerative Agriculture. Better soil health results in increased biodiversity and food that is higher in nutrients than conventionally grown food. The Brandt Farm also sells cover crop seeds for farms and home gardeners.
Get Connected With Your Farmer and Miller
Get to know where you flour came from, how it was grown, and the people behind the food you eat. Connect directly with our partner farms on social media to see how they are continuously working to create healthier food and a healthier environment.
Dresbach Farm - follow on Instagram
Branstrator Farm - follow on Instagram
McConnell Farm - follow on Facebook
Brandt Farm - follow on Instagram
Older grain varieties offer many benefits. Not only do they have more flavor than modern grains, they have often been shown to be more digestible too. While not gluten free, many people who have reactions to modern wheat often report not having the same reaction to older wheat varieties.