Stone-milled flour · slow bread
Slow bread,
real crumb.
We mill heritage grain in small batches, bake with it every morning, and write down the recipes worth keeping. Flour worth baking with — and what to make with it.
From the kitchen journal
What we’re baking now
The mill
Milled to order, the slow way.
Mill & Crumb began with a single second-hand stone mill in the corner of a bakery, and a stubborn belief that flour should taste of something.
Today we mill heritage and regenerative grains in small weekly batches, bake with them every morning, and share the recipes that come out of our own kitchen.
2014
milling since
11
partner farms
60+
recipes tested
1
stubborn stone mill
Shop the mill
Stock the pantry
More from the journal
At the bakery
Come and bake with us.
Hands-on workshops in our bakery — from your first sourdough to laminated pastry.
See the schedule