Meet Dave Brandt from Carrol, Ohio -- He's one of the regenerative farmers we source wheat from. Rather than relying on soil tilling and chemical fertilizers, he plants cover crops like sunflowers that build healthy soil and enrich it with nutrients. This more earth-friendly farming technique results in healthier soil that produces more nutrient dense food. It also reduces the reliance on GMO seeds and chemicals, supports the restoration of local biodiversity, and greatly reduces water wastage and pollution. We source our wheat from grain farms such as Dave’s to bring you pure, quality flour and food as close to nature as possible.

We only use fresh, stone-ground flour in our products from our own Partisani mill from Italy. The traditional way to make flour, stone milling involves the grinding of grains between two stones. Far different from commercial milling methods that strip bran and germ from wheat grains to prolong shelf-life, this type of milling produces more nutritious, more complete ‘whole’ flour. Best sourced locally and used at peak freshness, it’s more complete and far more flavorful than artificially fortified industrial flours. It has more character to it. It’s simply the best flour you will ever taste.

Empowering others to enjoy fresh farm-to-plate cuisine is our passion. Which is why we are proud to serve the local community with the freshest flour selections milled here locally. We partner with local bakers and eateries to develop and supply them with locally-milled flours for various fresh-baked menu offerings. Our nutritious stone-ground cookie flours, pastry flours, pizza flours, bread flours, and pasta flours are as fresh, as complete and as local as you can get, while benefiting the envionrment.