Tour Marion Milling Saturday, August 27th at 3:00pm in Kansas City, MO.

Why Our Flour Is Different

Local:

Our flour comes from grain produced by heartland farms and farmers. We know where the wheat in each bag of flour came from and who grew it, and we’re committed to paying our grain producers a fair price, multiple times the commodity market. Because we pay fairly, we can collaborate with our partner farmers to bring you unique and heirloom varieties of grains.

Tradition:

Stone milling is the historical, traditional way to mill flour. Unlike commercial roller milling techniques favored by most large operations, stone milling retains a high percentage of the original wheat berry, resulting in a more nutritious flour that brings the unique flavor of the grain to the forefront. The result? Better baked goods.

Freshness:

We mill our local, identity-preserved flour to order for bakeries and consumers, so every bag of flour we sell is fresh-milled. Our quality, high-extraction flour is made the week of delivery and doesn’t spend months in a warehouse.