• Add description, images, menus and links to your mega menu

  • A column with no settings can be used as a spacer

  • Link to your collections, sales and even external links

  • Add up to five columns

  • Add description, images, menus and links to your mega menu

  • A column with no settings can be used as a spacer

  • Link to your collections, sales and even external links

  • Add up to five columns

  • New! Stone-Milled All-Purpose Flour (certified organic)

    Weight
    Type

    New to stone-milled flour? This is the perfect place to start. Use this in place of All-Purpose flour in ANY recipe.

    Updated for 2026! Our custom-mixed, 'Standard' All-Purpose flour is a combination of Yecora Rojo (hard red winter wheat) and Crawford Red (soft red winter wheat), sifted to ‘00’ and blended for the perfect combination of flavor, structure, and tenderness in cookies, cakes, rolls and pies. 

    Try it in our RECIPES:

    Fluffy Dinner Rolls

    Cast Iron Cornbread

    Italian Lemon Custard Tart

    Rye Sandwich Loaf

    French Cheese Puffs

    Brown Sugar Peach Crumble

    Classic Chocolate Cake 

    Customer Reviews

    Based on 351 reviews
    98%
    (343)
    2%
    (6)
    0%
    (1)
    0%
    (1)
    0%
    (0)
    N
    NICOLE LEE
    This flour is noticeably amazing

    The flour is amazing. I can tell a big difference in my baked goods. I wish you were closer, but am thankful for the opportunity to order. Thank you for taking the time to produce quality products, for I know it can’t be easy with the environment we live in

    L
    Linda C
    My husband loved the bread I made with this flour!

    I gave it a 4 rating, instead of 5, because the dough was harder to work with, than my usual white flour, but my husband loved the bread!!

    C
    Courtney

    BSM is a must have in our house! Love it!

    M
    Marths
    Best flour in Texas

    My family and friends almost fight over my pies and cookies from your all purpose flou

    M
    Michael Pustka
    Cornbread test.

    Baked my first batch of cornbread using my Mom's recipe of 60 years. Didn't get the rise that I achieve with traditional organic all purpose flour. I'll have to play with recipe proportions in future to get more satisfactory results.