New American Stone Mill

Inspired by Rosy’s time spent travelling North America milling and baking using this mill Rosy and Fred decided in 2020 to go all in to co-own a New American Stone Mill.

The quality and experience of using stonemilled fresh flour from the many different varieties of grain grown on the farm brings infinite joy to the baking and experience of eating such bread. An onsite mill also cuts out needless travel of the grain offsite. Based on the farm, behind the Bakery Rosy mills 100% of the flour she uses in her own Bakery production as well as milling fresh stonemilled wholegrain wholesale flour for a small community of South West bakeries.

Have a read here about New American Stone Mills and their origin at the brilliant Bakery Elmore Mountain Bread in Vermont.

Wholesale flour enquiries get in touch at info@fieldbakery.com to get hold of Harvest 23.