Things people ask us.

Flour that's made by grinding whole wheat berries into powder — with the bran, germ, and endosperm all still in the bag. It's flour with nothing removed, which means all the fiber, B vitamins, vitamin E, and natural oils are still there. The catch is that it's perishable, which is why we mill it after you order instead of in advance.

Commercial flour is stripped of its bran and germ during milling so it'll last longer on a shelf. Then they add synthetic vitamins back in and call it 'enriched.' Our flour skips that whole process — nothing is taken out, nothing is added back. What goes in is what comes out, 1:1.

Yes. Every variety is milled from organic wheat berries, sourced from growers we trust.

Three at launch — Soft White Wheat (mild and slightly sweet, great for pancakes, muffins, cookies, and quick breads), Hard White Wheat (neutral and slightly nutty, great for bread, pizza dough, and rolls), and Einkorn (an ancient grain with a rich, buttery flavor).

No — it's still wheat. That said, Einkorn is an ancient grain with a different gluten structure than modern wheat, and many people who are wheat-sensitive find it easier to digest. (It is not safe for people with celiac disease.)

Yes, with small adjustments. Fresh-milled flour absorbs liquid differently than commercial flour — often a little more. Start with your usual recipe, then add a splash more water or milk if the dough feels dry. We send storage and substitution tips with every order.

Head to the Shop page, pick your varieties, enter the quantity you want in 1 oz increments (we show grams alongside), and submit your inquiry. We'll confirm by email with the total and pickup or delivery details. No payment on the website — we collect at handoff.

Yes — 2 lbs (32 oz) total across all varieties per order. You can mix and match however you like.

The per-pound price drops as you order more of a single variety. Wheat varieties (soft and hard white) start at $7/lb and drop to $5.50/lb at 10+ lbs. Einkorn starts at $10/lb and drops to $7.50/lb at 10+ lbs. Volume tiers apply per variety, not total order. Pricing updates automatically as you adjust quantities on the Shop page.

All three. We collect payment at pickup or delivery — Venmo, cash, or Square (card) all work.

Our home kitchen at 829 Park Ave, Newport, KY 41071. We'll coordinate a time that works for both of us when we confirm your order.

We deliver to a list of zip codes within about 20 miles of Newport — roughly Cincinnati, Northern Kentucky, and the inner ring of suburbs. Enter your zip on the Shop page and we'll tell you if you're in our zone. If you're outside it, you're always welcome to pick up in Newport.

$5 for Zone 1 (close-in — within about 10 miles) and $10 for Zone 2 (out to about 20 miles). Pickup is always free.

Usually within a few days. We mill after you order, so we'll confirm a pickup or delivery window by email as soon as we get your inquiry.

In the refrigerator for everyday use, or the freezer if you ordered a larger amount. Because the bran, germ, and natural oils are all still in the bag, fresh-milled flour is a living ingredient — cool storage keeps it fresh the same way it keeps other whole foods fresh.

Use within 2–3 months refrigerated, or 6+ months frozen. That's the tradeoff for flour with actual nutrition in it — it doesn't sit around. Most customers find they use it up well within that window.

Because it still has the bran and germ, it absorbs water differently than commercial flour — usually a bit more. Doughs can feel drier or denser at first. If it seems off, add a splash more liquid and let it rest for 10–15 minutes before baking. Fresh-milled flour also ferments faster for sourdough, which is a feature, not a bug.