Because It's The BEST
FLAVOR. NUTRITION. INCREDIBLE BREAD.
We grow our own wheat & mill in small batches ourselves. Hard work.
IT IS WORTH THE EFFORT.
Stone milling is unbeatable for FLAVOR.
Top NUTRITION.
Stone milling captures healthy oils and all parts of the wheat berry.
Bread made with stone-milled flour RISES to a stunning degree. You'll fall in love with real flour, milled the old fashioned way.
STONE & WOOD MILL
Sent over from Ukraine, the bread basket of Europe, this mill is beautiful. Made the way history knew worked for making the best flour possible. Slower, yes. Requiring small batches, yes. Worth it? 100%
FAMILY FARM (not a faceless corporation)
It's almost impossible to buy local flour anymore. Used to be every town had a mill, a miller; you brought your grain in to the mill and took it home as flour to bake with. We want to bring that back for our family (who built the first mill in town in the 1890s) & we want to bring that connection to fields & food back to your family. One crop of wheat, one bag of small batch flour, at a time. When you taste what flour is meant to taste like, you'll be hooked just like us.
Shop locally in Lewistown, Montana or online www.mtranchrescue.com
Superior Grains
"Rouge de Bordeaux" was the #1 flour of French bread bakers in the 1800s. Why? For flavor. For rise in bread.
It began by being cultivated by the Romans, was saved by the monks of France when all of Europe collapsed, and went on to be beloved by French bakers. This wheat then traveled to America & was almost forgotten. A friend found it. Brought it to us. We grow it now, in small town Montana.
THIS IS FLOUR THAT FED OUR ANCESTORS.
OUR GUT DEVELOPED TO EAT THIS FLOUR. AND OUR TASTE BUDS KNOW IT TOO. WAIT UNTIL YOU TRY THE FLAVORS GROWN ON THE LAND!
WE ALSO GROW & MILL 100% DURUM FOR PIZZA/PASTA FLOUR THAT IS PACKED WITH AMAZING FLAVOR. FROM HOMEMADE PASTA TO SOURDOUGH BREAD, THE WHEAT WE GROW & MILL IS PERFECT FOR YOUR KITCHEN. HAPPY BAKING!