In 2016, baking gained a new game-changer. Their name is Barton Springs Mill, and they specialize in stone-milled heirloom and landrace grains, many grown here in Texas since the late 1800s. The result? Fresher, more nutritious baking essentials with complex flavor.

Founder and head miller James Brown didn’t set out to launch a mill—he just wanted better bread. But after finding store-bought flours lacking, he started sourcing grains from local farmers and milling them the old-fashioned way. BSM stone-milling techniques grind the whole grain kernel resulting in more nutrients and vitamins in their flour. They bring the same care to the small batch milling of their long grain rices. There’s a world beyond bleached white flour and GMO corn - give it a go!