Stone Bridge Flour is a family owned and operated flour mill.
We stone mill Ontario grains we grow on our farm in Ripley.
We also purchase grains grown from our local neighbours.
We are proudly stone milling up
premium flour for your every bake!
Small batch stone milled flour
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Stone milling slowly crushes the grain between two cold stones, incorporating all parts of the wheat seed: the bran, the germ, and the endosperm; while at a low temperature to maintain optimal nutrients.
Millstones grind at a slow rate, so the friction only produces a low heat, which keeps the germ fat from oxidizing and becoming rancid, which can destroy some of the nutrients inherent in the grain.
We can produce whole grain flours, or we can sift out the larger bran, but the germ remains, crushed into the endosperm, spreading its oils, nutrients, and flavour.
The resulting artisan flour is slightly darker than commercial flour, filled with wholesome, healthy nutrients and a whole lot of flavour, giving your baking so much more character!
