The Mill
Changing the way we think about flour.
"When you mill your own grain, you are keeping the food alive."
At Berkshire Mountain Bakery, we don't just bake bread; we mill our own flour right on site. It’s an essential part of our commitment to authentic, nourishing, and traditional food.
The Stone Mill Philosophy
Industrial milling strips wheat of its germ and bran to extend shelf life. Unfortunately, this removes the most vital nutrients and healthy oils in the process, leaving behind an empty starch.
By utilizing our on-site stone mill, we process the whole grain. The stone gently crushes the wheat berries, keeping the temperatures low and ensuring that the nutritious germ, bran, and endosperm stay together. Nothing is lost, and the flour remains whole.
The Power of Sprouting
We deeply believe in the power of sprouted grains. By soaking and sprouting our spelt and wheat before baking, we fundamentally change its composition—essentially converting the grain from a starch into a vegetable.
Easier to Digest
The sprouting process breaks down enzyme inhibitors and complex starches. Combined with our slow sourdough fermentation, this makes the grain significantly gentler on your digestive system.
Nutrient Dense
By keeping the flour alive and sprouting the grains, the body is able to easily absorb the living nutrients, vitamins, and minerals that are naturally present in the wheat.
Our Baking Philosophy
From seed to loaf, we take no shortcuts. Every step is intentional.
1. Source Grain
2. Stone Milling
3. Fermentation
4. Hand Baking
Taste the Difference
Experience the incredible flavor and nutritional benefits of fresh-milled, naturally fermented bread for yourself.
