Producer
One Mighty Mill
Address: 68 Exchange Street Lynn, MA, 01901
Phone: 781-584-8648
Website: www.onemightymill.com
About Us
WHY HASN'T FLOUR GONE FROM FARM-TO-TABLE?
Before we started One Mighty Mill, we asked ourselves that very question.
In an era when we all want to know where our food comes from, flour has flown under the radar. An ingredient that led civilization out of caves and huts, allowed us to build communities, and nourished humans for oh, thousands of years, has somehow become a sad replica of its former, nutritious self.
We always suspected that highly processed flour from big factories couldn’t be too good for us. But, the more we researched, the more we learned: industrial mills take natural wheat and strip it of two important elements – the fiber-rich bran and the vitamin-and-mineral-packed germ – so that flour can sit on store shelves indefinitely . Even items billed as “whole wheat” and “whole grain” are often composed of the same empty starch reconstituted with additives. No wonder digestive problems are on the rise.
We realized that the only way to bring back wheat you can eat was to start growing, milling, and baking like our ancestors used to. We needed to create a LOCAL FOOD SYSTEM that would preserve as much of wheat’s nutrients as possible and allow us to produce the wholesome flour and baked goods that we all deserve.
Before we started One Mighty Mill, we asked ourselves that very question.
In an era when we all want to know where our food comes from, flour has flown under the radar. An ingredient that led civilization out of caves and huts, allowed us to build communities, and nourished humans for oh, thousands of years, has somehow become a sad replica of its former, nutritious self.
We always suspected that highly processed flour from big factories couldn’t be too good for us. But, the more we researched, the more we learned: industrial mills take natural wheat and strip it of two important elements – the fiber-rich bran and the vitamin-and-mineral-packed germ – so that flour can sit on store shelves indefinitely . Even items billed as “whole wheat” and “whole grain” are often composed of the same empty starch reconstituted with additives. No wonder digestive problems are on the rise.
We realized that the only way to bring back wheat you can eat was to start growing, milling, and baking like our ancestors used to. We needed to create a LOCAL FOOD SYSTEM that would preserve as much of wheat’s nutrients as possible and allow us to produce the wholesome flour and baked goods that we all deserve.
Practices
HOW?
Well, we started with a farm.
We had to find farmers who wanted to grow healthy wheat again – without pesticides and with sustainable crop rotations that build strong soil. Luckily, we met Matt and Sara Williams. They’re harvesting hundreds of acres of transitional organic wheat for us in Linneus, Maine.
Then, we built a mill.
We commissioned a mill from Andrew, the only stone mill builder in the United States, so we could stone-grind our wheat into the fresh, nutritious, flavorful flour that goes into each one of our delicious products. We set up the mill and our flagship bakery in Lynn, Massachusetts, a community we’re hoping to help revitalize.
We think Bob Marley said it best: GET UP, STAND UP. Those words are on the front of this package and, for us, it’s a rally cry for the revolution against processed flour that we want to help lead and hope you’ll join.
We knew that building a small but mighty mill to move people toward locally grown wheat, locally milled flour, and locally baked goods wouldn’t be easy. But we wanted to stand for food that TASTES BETTER and is BETTER FOR US – and for food that really matters to the people who produce it and the place it comes from.
Well, we started with a farm.
We had to find farmers who wanted to grow healthy wheat again – without pesticides and with sustainable crop rotations that build strong soil. Luckily, we met Matt and Sara Williams. They’re harvesting hundreds of acres of transitional organic wheat for us in Linneus, Maine.
Then, we built a mill.
We commissioned a mill from Andrew, the only stone mill builder in the United States, so we could stone-grind our wheat into the fresh, nutritious, flavorful flour that goes into each one of our delicious products. We set up the mill and our flagship bakery in Lynn, Massachusetts, a community we’re hoping to help revitalize.
We think Bob Marley said it best: GET UP, STAND UP. Those words are on the front of this package and, for us, it’s a rally cry for the revolution against processed flour that we want to help lead and hope you’ll join.
We knew that building a small but mighty mill to move people toward locally grown wheat, locally milled flour, and locally baked goods wouldn’t be easy. But we wanted to stand for food that TASTES BETTER and is BETTER FOR US – and for food that really matters to the people who produce it and the place it comes from.