Every Saturday, our working mill transforms into a pop-up bakery. Our Bakers Judy and Michael arrive early, while the stones are still cool, to work with grain that was milled right here on the premises. This isn't just flour—it is freshly milled grain that creates a depth of flavor you have to taste to believe.

There is a simple philosophy behind our Saturday mornings: The shorter the distance between the millstone and the oven, the better the flavor.