Our mill is a New American Stone Mill with 40 inch natural granite stones. We imported the mill from Vermont, US, in May 2018. We mill on farm with a single pass to produce beautifully fine, wholegrain flour with nothing sifted out. The grain is fed through the stones at a slow speed to ensure cool temperatures and to retain the grain’s flavour and nutritional profile. The mill produces between 40-70kg of flour an hour.
New American Stone Mills is the stone mill building project of Andrew Heyn, owner of Elmore Mountain Bread in Elmore, VT. It began in 2015 as a collaborative project with Fulton Forde of Boulted Bread in Raleigh, NC.
Andrew and Fulton began building mills out of necessity. They wanted to use large portions of fresh-milled, locally-sourced grain in their products and found that commercially available stone mills could benefit from design improvements conceived by thoughtful bakers.
They spent months researching, designing and building a new breed of stone mill that uses locally quarried, natural granite, American made motors and parts, and the insights gained by working daily with stone mills in bakery settings.
Now operated entirely by Andrew, each mill is made by hand from his small shop in Vermont.