Freshly Milled Whole GrainsWe are true artisan bakers, which means we use traditional recipes, time-honored processes, our hands, and the most flavorful ingredients we can find to make our breads and sweet treats. Since acquiring our first stone mill, back in 2018 (we now have 2!), we’ve been delving more deeply than ever into the world of grains – locally grown, heritage and ancient wheat varieties, freshly milled, and more non-wheat varieties. We are passionate about stone milling our own whole grain flours and featuring them in the new naturally leavened breads and porridges we’ve been developing while adding them to some of the classic breads and pastries we’ve been making for most of our history.
In delving into the world of whole grains and embarking on our own small milling venture, we’ve joined a rich local history dating back to the early 19th century; a time when water-powered stone grist mills were central to every town and agricultural community that settled along the main rivers and their tributaries in Washtenaw County. The Bakehouse mill, featuring 26” Vermont-quarried Natural Barre Gray granite stones, dressed to our specifications, is the brainchild and handiwork of Andrew Heyn. He is the founder of the stone mill building project, New American Stone Mills, and co-owner, with his wife, Blair Marvin, of the bakery, Elmore Mountain Bread, both out of Elmore, Vermont. Andrew’s stone mills, which he builds by hand in his small workshop, vary in size from 26” to 40” to 48” dimensions and now pepper the globe in artisan bakeries and stone-milling operations across the United States, Canada, Europe, and Australia.
We are thankful to be one of those bakeries who impatiently waited for the arrival of our very own New American Stone Mill, built by an avid artisan baker who is acting with the generosity of spirit known to bakers, sharing his knowledge, skill, and time with us. We feel very aligned with Andrew in terms of our approach to baking, which makes having one of his mills even more special.