Our story
Flour worth baking with, milled the slow way.
We're a small stone mill and bakery, grinding heritage grain in small batches and writing down everything we learn.
Why we mill
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.
Milled to order
We grind in small batches each week so the flour reaches you while the germ is still sweet and alive — not months after it left the field.
Grown with care
Every grain is traceable to a named farm working regeneratively, keeping rare varieties and good soil alive.
Baked, then written
We don't publish a recipe until we've baked it on a weekday, in a normal kitchen, enough times to trust it.
One stubborn stone mill, turning slow.
Stone milling grinds the whole grain at low temperatures, keeping the germ, the oils and the flavour intact. It’s slower and fussier than a steel roller mill — and it tastes like it.
2014
milling since
11
partner farms
60+
recipes tested
1
stubborn stone mill
From the mill
