The idea for Janie’s Mill sprung up one day as Harold was watching tons of his organic wheat flow into a semi to travel far from Janie’s Farm. He suddenly thought, "Really?! My grain has to go 700 miles to feed a chicken, when there’s all these millions of people nearby who eat bread?” And so the seed of what would become Janie’s Mill was planted. It took years of research and planning before we began stone-grinding grains from Janie’s Farm in the spring of 2017. We worked with bakers to get their input and feedback and by fall, we were milling consistent, high quality flours that earned kudos from both home and professional bakers. We’ve been milling those flours, and adding more to meet bakers’ specific needs ever since, and can’t wait for you to use our flours, grits, and whole grains in your kitchen or bakery!
Stone milling is an ancient art and a modern science. Its key benefit is that the entire kernel of grain is ground so that the nutrient-rich bran and germ are incorporated into the flour instead of being stripped away. This is different than what happens in industrial roller mills that produce lifeless flours that are then often "enriched" with chemical additives. Our flours do not need to be enriched, because they have all the richness that nature put into each and every kernel.