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MicroMill Collective
Ancient Grains,
Slow Stone Milled
Our flour
We mainly work with ancient grain varieties that have nourished generations—grains unchanged by industrial agriculture. We take those regeneratively grown grains, slow mill them with a hand crafted stone mill, maintaining the whole grain and processing it into a fine flour.
like it should be
Orders open every Monday through Hotplate, subscribe for text notifications.
What makes freshly
milled flour better?
When a grain kernel is milled, it releases its oils—the same oils that carry vitamins, antioxidants, and flavor. In commercial flour, these oils are removed because they cause flour to spoil. What remains is stable, but nutritionally hollow.
Freshly milled flour keeps everything: the germ (nutrition), the bran (fiber), and the endosperm (energy). This is flour as it existed for thousands of years before roller mills and chemical bleaching.
Understanding Fresh Flour
Real flour should be alive. It should smell sweet. It should spoil.
Varieties we mill
our flour
The Fertile Crescent, 10,000+ Years Old
Einkorn
The oldest wheat known to humanity, einkorn has never been hybridized. Its gentle gluten structure and rich nutritional profile make it easier to digest than modern wheat. The flavor is sweet, almost nutty.
Best For
Pancakes, cookies, muffins, quick breads
Europe, 5,000 Years old
Spelt
One of my favorites! It's great for deserts and breads. Spelt has a mild, slightly sweet flavor and more protein than common wheat. Its water-soluble gluten makes nutrients more accessible.
Best For
Bread, waffles, cookies and cakes
Ancient Egypt and Mesopotamia
Khorasan
Sometimes called "Pharaoh's wheat," khorasan produces large, golden kernels with a rich, buttery taste. It's exceptionally high in protein, selenium, and zinc. One of my favorites for sandwich loaves.
Best For
Bread, pasta, pizza dough
Central and Eastern Europe
Rye
A robust grain that produces dense, flavorful breads. Rye's unique pentosans create a moist crumb and distinctive tang. Lower in gluten, it's often mixed with wheat for lighter loaves.
Best For
Traditional Rye bread, crackers, sourdough
Americas, Modern variety
Hard White
Hard White is a modern wheat (not an ancient grain), but we offer it because it’s the easiest flour to bake with when transitioning to freshly milled flour. It has higher gluten and behaves most similarly to all-purpose flour and bread flour from the store.
Best For
Sandwich bread, rolls, enriched doughs
Pre-Order & Earn Rewards
Our porch pickup customers earn cash back, get free surprises and automatically enrolled in our referral program!
We send a text message every time our orders are opened. Sign up on Hotplate to be notified.
Earn 5 points for every $1 you spend
Redeem 500 points for $5 off
Get 300 bonus points every 5 pickups
Refer a friend and earn $5 off when they order
What industrial milling removes
Flour loses most of its benefits a few days after milling. Industrial milling practices remove the germ and bran (usually sell it off as animal feed) and only sell the starchy white endosperm to you.
86%
Vitamin E lost
90%
Vitamin B6 lost
85%
Magnesium
80%
Fiber lost
all of our flour is...
Spray Free
No pesticides here
We only source grains that are free of glyphosate and synthetic chemicals. Just the good stuff.
Whole Grain
Every part of the grain, freshly ground
We mill the entire wheat berry — bran, germ, and endosperm — to retain full nutrition and flavor.
Stone Ground
Milled slowly, the traditional way
Our mills use natural stone burrs to gently grind grain without overheating or damaging nutrients.
Never Enriched
No synthetic vitamins. No fillers
Unlike commercial flour, ours is never stripped and artificially rebuilt — it’s naturally nutrient-dense.
Regeneratively Grown
Better soil, better grain, better future
We partner with farmers using regenerative practices that build soil health and restore ecosystems.
Milled to Order
Always fresh. Never sitting on a shelf.
We grind our flour in small batches each week to preserve nutrients and flavor.
Let's compare
The 5 Flour Types We're Offering
Flour Type
EINKORN
RYE
SPELT
KHORASAN
hard white
Fiber
4g
4g
4g
8-10g
3-4g
Highlights
High in carotenoids, easier to digest
High in manganese & B vitamins
Higher in selenium & zinc
Excellent for gut health, high fiber
Best all-purpose for bread, fluffy texture
*This chart is per 100g of flour. These are the highlighted nutrients but fresh flour includes 40 out of the 44 nutrients and vitamins our body needs.
Iron
4-5 mg
4 mg
3-4 mg
2-3 mg
2-3 mg
Magnesium
45–50mg
50–55mg
100–130mg
30–40mg
35–40mg
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