Many folks are surprised when they find out that we actually have a mill at The Mill...but it's true, we have a stone mill that we use to freshly mill all of our whole grain flours everyday. We can mill flour exactly the way we want, and use it right away. 

Why go to the extra trouble of milling the flour yourself? That's an excellent question, and I've asked it myself a hundred times. 

A helpful metaphor, perhaps: compare a cup of coffee made with beans that were ground days/weeks/months before, to one that's brewed with beans ground moments before. Or take pre-ground pepper compared to the stuff fresh out of a pepper mill. Night and day, right?

The short answer: more delicious bread that's better for you. (I'm not sure fresh-ground pepper is better for you, but who cares, really?)

A longer answer... Whole grain flour starts going bad the moment it is milled. Compared to white flour, which is all starchy endosperm, whole grain flour contains bran and germ, which oxidize and degrade rapidly. As we use mostly whole grain flour, we have a deep interest in using it when it's as fresh as possible. How to have the freshest flour possible? Mill it yourself. 

But we're also just insatiably curious bakers - we want to get as deep into the process as possible, and having control over the transformation of grain into flour is something we're so excited and proud to say is part of our everyday baking practice. It also allows us to have relationships direct with the farmers growing the grains.