06/06/2026
since opening our first mill in Lynn, MA, in 2018, we have grown to 11 mills across the East and West Coasts, and we just expanded our facility in Santa Rosa, CA, to run 5 stone mills at a time as of the first week of May!!! 👏 huge credit to our Head Miller Adam and his team, who are working hard to build our milling capacity to 200,000 lbs per week nationally!!!
why is this such a huge win? because we are committed to baking our stone milled bread and bagels within days of milling. most industrial flour used in sliced bread has been sitting around for months, if not YEARS, before it’s baked. we stone mill our organic wheat and bake with it within days to protect the heat-sensitive flavor and nutrients!!! 🍞🥯 don’t forget to pick up a loaf of bread or pack of bagels on your next grocery run! 😇