Freshly milled local, organic flour, spring water, wild yeast and sea salt is the simple foundation of all our breads.
Our breads are crafted by hand using traditional methods for optimal development and the best possible flavor.
We are committed to sourcing seasonal ingredients from local farms and businesses whenever available.
We converted a small garage on our farm into a commercial kitchen and this has grown into a place where nutritious sourdough breads and baked goods are made.
Our 5′ x 7′ hearth oven is named after Belisama, a Celtic goddess related to fire. She unites the light between the sun and the moon.
The medium firebrick core is 4.5 inches in the arch and hearth.
She has 8 inches of vermiculite board insulation below the hearth. There are 2 inches of ceramic fiber blanket plus another 12 inches of mineral wool over the sides and the arch.
I am able to get 3-4 bakes per firing with around 24-30 loaves per bake depending on the shape of the breads.
Below are some photos of the 5′ x7′ oven build:
Stone-ground flours are more nutritionally sound because they contain the whole grain: the endosperm, the germ and the bran. Normally sifted out, these are the parts of the wheat berry that hold a lot of flavor too.
High temperatures associated with roller milling can destroy healthy oils and amino acids found in the germ, whereas stone milling is a much cooler milling process that retains all of the wheat’s vitamins and nutrients.
Stone milling local wheat into fresh flour allows for all of this goodness to be translated into delicious breads and flours to bake at home with.
Eating whole grains in our diets also keeps our gut microbes happy and results in a lower glycemic index to aid in digestion.
“Flavor, Nutrition, and Connection – Freshly ground flour retains more flavor and aromas than pre-ground flour, translating to a more complex, aromatic, and delicious baked good. Stone milling grinds the bran and germ into the flour along with the endosperm, keeping valuable nutrients in the flour.”
Andrew Heyn – New American Stone Mills
Much of the organic wheat we stone mill here is grown by local farms in the Adirondack Park and around New York State.
What we’re helping to revive is a human-scale, local grain economy that provides food resilience in a changing world where global supply chains are unsustainable and often fragile.
