Collection: Grain Mills

Stone grain mills grind whole grain into flour on demand, so you bake with flour that is minutes old instead of months. Freshly milled flour keeps the germ and bran oils that commercial flour removes for shelf life, which is where a great deal of flavour and nutrition lives.

Stepless adjustment takes you from coarse cracked grain through to fine pastry flour. The main thing separating one mill from another is throughput, so choose by how much flour you get through in a day.