Ancient Grains Into Fresh Flour

By Addie Broyles, Statesman
Sep 25, 2018

If you’ve recently seen the name “Barton Springs Mill” pop up on restaurant menus across Austin, you’re not alone.

For two months, the newly opened mill near Dripping Springs has been selling flour to restaurants across the area on the day the grains are milled. Chefs hadn’t been able to buy that kind of fresh flour locally, and that means Barton Springs Mill owner James Brown is an even busier man than he thought he’d be a year ago when continue reading on Statesman.com...


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Rye Flour

Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

I love it!

The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

Love this flour!

I am using it in my sourdough loaves. I love the sweet undertones.

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TAM 105
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Great for hot cross buns

I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.

Bloody Butcher Red Cornmeal

This cornmeal has the absolute best flavor. Rather you make cornbread or using it to fry fish its hands down delicious!