At Baker’s Field, we believe in the power of stone milling. Stone milling has been around for over 2,000 years, but has faded in practice with the advent of industrial roller mills. Modern milling practices have drastically altered flour quality over the last 120 years by removing the more flavorful and nutrient dense portions of the grain in exchange for extended shelf life. To make up for this loss of nutrients, commercially milled flours are often enriched with additives. Stone milling, in contrast, preserves all parts of the grain in the final flour, bringing with them the flavorful oils, fiber, vitamins, and minerals that are naturally present in the grain.

We use or bag our flour at its freshest, often just a few hours after it has been milled, when the aromas and flavors are at their peak. This allows us and home bakers alike to create breads and pastries with novel and memorable qualities. We believe flour shouldn’t sit for years on a shelf or in a cupboard at home, but be seen as a living, perishable product much like good produce.