It's been a banner year for Texas heirloom grains and corn, and you'll be able to taste the difference immediately. Flours that lend a perfect crispness to your waffles, a bit of chew to your pizzas. A hint of toothsome crunch to your almond cake, courtesy of some Hickory King cornmeal. A bread you could swear included cinnamon and molasses, because that's the aroma of Rouge de Bordeaux straight from the field.
In 2016, Barton Springs Mill set out to bring authentic heritage and landrace grains and corn to our fellow Texans. We work with farmers across the state, all exceptional at their craft, to grow organic crops using the same strains of seeds planted here in Texas in the early 1900s. (We've got the farming chops of Henry Martens in Tokio, TX, to thank for those gorgeous crops above.)
Most every day of the week, the mill is running, churning eight varieties of wheat, five varieties of corn, two varieties of rice and rye, and spelt for Texans who prize the nuances of taste, texture, and performance found only in heritage crops.
If you don’t know what great great grandpa's grains taste like, come give it a try. Visit us at the mill, take a baking class, eat at the restaurants cooking with our products, talk with one of our staff to find out the best starter flour for you. There’s a big world beyond bleached white flour and GMO corn, and you are going to love it.
