Welcome to our family-run stone flour mill

Jacob

OWNER; HEAD MILLER
Favorite variety: Durum. Gives the mill room a special earthy aroma.
Nicole

CO-FOUNDER; HEAD OF DIGITAL
Favorite variety: Rye. Just the best for our sourdough starter!
Emily

MASTER BAKER
Favorite Variety: Spent Brewer Grains. The challenge of incorporating upcycled ingredients!
ZACH

HEAD OF DESIGN
Favorite variety: Pancake Mix
Otis

CHIEF TASTER
Favorite variety: Turkey Red (mom’s go-to for my homemade doggie biscuits)

Learn The Process

Here at Roaring Fork Mill, all of our grains are grown by Colorado farms using organic and regenerative practices. We have a strong bias to ancient and heritage wheat varieties that require fewer inputs and protect the topsoil of nutrients, and all of our grain is non-GMO.

We mill for performance and flavor. That’s why our flours are ground on a traditional stone grist mill. Since stone mills grind at a slower speed and cooler temperature, our flours retain the natural oils of the wheat berry, the heart-healthy germ, and the fiber-packed bran. This process spreads oil throughout the flour, leaving you with easily digestible, nutrient-dense, and richly flavorful foods that are healthier for both you and the planet.

All Roaring Fork Mill flours are unbleached and unbromated.