The Occasional Blog

Before grains were commercialized, flour mills operated in every township. They were a bridge between farmers and consumers, supplying farmers with an avenue to earn a decent living and consumers with nourishing food to feed their families.

Our single-varietal flours serve as proof that grain is not the monolith that industrialization and monocrop agriculture would have us believe, and we hope you’ll visit us in the Education Center to learn more about how stone-milled flour is making a difference for ingredient and process-driven cooking. 

On Monday May 22nd, four members of the Barton Springs Mill team and myself met at the mill at 7am. We packed in our luggage and supplies for a three-day whirlwind tour.