FLAT RATE SHIPPING TO THE LOWER 48 STATES IS $10* (orders over 25lb ship for $22-$25, bulk orders ship at cost)

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FLAT RATE SHIPPING TO THE LOWER 48 STATES IS $10* (orders over 25lb ship for $22-$25, bulk orders ship at cost)

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    Barton Springs Mill
    • | Shop Online
      • NEW!
      • Organic Stone-Milled Flour
        • All Purpose Flours
        • Bread Flours - Hard Wheats
        • Pastry Flours - Soft Wheats
        • Rye Flours
        • Ancient Flours
        • Specialty Flours
      • Organic Corn
        • Cornmeal
        • Grits
        • Polenta
        • Kernels
      • Organic Whole Berries
      • Kits, Bundles, Gifts
      • Organic Rice, Legumes & Buckwheat
      • Merch - Hats, Shirts & More
      • Gift Cards
      • Buy in Bulk
      • Classes
      • Shop All
    • Gift Cards
    • | Learn & Do
      • The Wheat Cheat Sheet
      • Classes & Events
      • Tours
      • Recipes
      • How To
      • BSM Test Kitchen
      • Our Favorite Cookbooks
      • Recipe Submission
    • | About
      • About Us
      • In the News
      • Where to Buy
      • Where to Taste
    • | FAQ
    • | Contact
    • | Media
    • NEW!
    • Organic Stone-Milled Flour
    • All Purpose Flours
    • Bread Flours - Hard Wheats
    • Pastry Flours - Soft Wheats
    • Rye Flours
    • Ancient Flours
    • Specialty Flours
    • Organic Corn
    • Cornmeal
    • Grits
    • Polenta
    • Kernels
    • Organic Whole Berries
    • Kits, Bundles, Gifts
    • Organic Rice, Legumes & Buckwheat
    • Merch - Hats, Shirts & More
    • Gift Cards
    • Buy in Bulk
    • Classes
    • Shop All
    • The Wheat Cheat Sheet
    • Classes & Events
    • Tours
    • Recipes
    • How To
    • BSM Test Kitchen
    • Our Favorite Cookbooks
    • Recipe Submission
    • About Us
    • In the News
    • Where to Buy
    • Where to Taste

    About the Miller

    About Us

    • The Mill
    • The Miller
    • The Farmers

    It’s a circuitous route to the mill. For more than 30 years, James Brown immersed himself in the world of early music, beginning with his studies in organ and conducting at the University of Houston. As an accomplished violist de gamba and conductor, he performed regularly around the country. He started the St. Cecilia Music Series in 2002, bringing in the most renowned early music virtuosos to the city of Austin for 16 years straight. He created the series to introduce patrons to the music between the eras, most of it long forgotten—the most beautiful music you’ve never heard, as he likes to explain it.

    And then one day, he went to make some bread. (Let’s back up to say that James has a culinary degree from the Art Institute in Houston, received prior to first picking up a viola de gamba, and he worked the line in multiple professional kitchens.)

    So back to that day in 2016: James went to make some bread and, as God would say, it was good. He loved it. His wife loved it. Perhaps more importantly, he loved the process of making it. The science of it, the non-science of it, the feel, the smell. One day of baking became two, became every weekend, and then every week, until it was a veritable crises of the loaves and fishes, mitigated only by scores of friends graciously willing to relocate his bumper crop of bread into their own homes, cultured butter not included.

    His bread was as good as it could get, but it still wasn’t as good as David Norman’s pain au levain that he always ordered from Easy Tiger or Don Guerra’s Barrio Bread that he first tasted on a trip to Tucson. James had the right sourdough starter. The proper Dutch oven. Even baking temperature. Filtered water. But what is bread if not flour, and nothing could make up for the store-bought options he was using from the supermarket shelf.

    When he went to find freshly milled wheats and grains, he discovered many great sources—now mentors—like Grist & Toll in California, and Hayden Flour Mills in Arizona. He also learned that the great state of Texas, even with its 130 million acres of farmland, had not made room for organically grown landrace grains. James, however, needed some flour, and he wanted it from the area, and he just didn’t think that was too much to ask.

    So in June 2016, James Brown sold his beloved violas de gamba to buy a mill and a banjo, which he’s learning quite well. He met farmers, collected seeds, learned about growing seasons and rain and drought and pests. He came to understand the toll of humidity, cross-pollination, and broken fork lifts on a deeply personal level. Ancient music, now ancient grains—none of it easy, much to be learned, all to be gained.

    Barton Springs Mill now sells to chefs, bakers, distillers, brewers, and home enthusiasts, with a singular goal of making each bite just a little better than it might have been otherwise. Barton Springs Mill is now in a new 17,000 square foot facility in Dripping Springs, alongside Abby Jane Bakeshop where you can taste our flours in a shady grove of heritage oak trees.

    Why Shop With Us?

    We serve Texans who prize the nuances of taste, texture, and performance found only in heritage crops. We work with exceptional farmers across the state to grow organic crops using the same varieties planted here in the late 1800s. And if you don’t know what those taste like, it’s high time you did. 

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    Address

    16604 Fitzhugh Rd

    Dripping Springs, TX 78620

    (Behind Treaty Oak Distillery)

    Retail Hours:

    Closed to the public due to pandemic concerns.

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    BSM Reviews

    See what customers say

    4037 reviews
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    98%
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    (14)
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    (4)
    J
    Whole Corn Kernels
    Joan Dudley
    Arrived on time in good condition

    I haven’t used it yet, but it looks great—nice and clean.

    I
    Yecora Rojo Wheat Berries
    IB
    Great product, don’t love the packaging

    Title says it all. Really can’t go wrong with the grains Barton Springs offers. However I’m not the biggest fan of the paper bags they come in. They just feel kind of flimsy, like to the point where I’m almost concerned the bag will break. I recommend moving them to another container. Great wheat berries tho!

    P
    Einkorn Flour
    Priya Kalpathy
    Stone ground flour from Barton Springs Mill makes amazing sourdough bread

    I purchased several stone ground heritage grain flour from Barton Springs Mill and tried multiple Ken Forkish bread loaf recipes , from his black bread to an emmer loaf. The breads turned out amazing and I know the flour made all the difference. I have plenty more loaves to make and I’m truly happy having my stash of flour from Barton Springs mill. I highly recommend giving these heritage grains a try. A very happy customer from Texas - who is delighted to purchase local .

    S
    Einkorn Berries
    Summer McCourtney
    Goodness gracious, what a blessing!

    So grateful for the ability to purchase Einkorn berries, a true super food. I use a Wonder Mill for grinding, and make fresh baked goods on a nearly daily basis. Thanks, Barton Springs Mill.

    G
    Rice Flour
    Gloria Bain
    Very fine

    It does the job I needed it for ❗

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