A family-run stone flour mill in the heart of the Roaring Fork Valley.
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![2-lb package of Roaring Fork Mill stone-ground rye flour with illustrations of farmers, wheat, and USDA Organic label.]()
Ryman Rye Flour
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![2-lb package of Roaring Fork Mill stone-ground all-purpose flour with illustrations of farmers, wheat, and USDA Organic label.]()
All-Purpose Flour
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![Package of Roaring Fork Mill gram graham crackers with ROC label.]()
Gram Crackers
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![2-lb package of Roaring Fork Mill stone-ground Whole Wheat Flour, with illustrations of farmers, wheat, and USDA Organic label.]()
Heritage Bread Flour
At Roaring Fork Mill, we mill the traditional way — on a stone grist mill, slow and cool. Unlike modern steel rollers, stone milling keeps every part of the grain intact: the germ, the bran, and the natural oils that carry its true flavor and nutrition.
This process creates flour that performs better in the kitchen and delivers a richer, fuller taste in every bake. It’s the kind of flour that honors the grain, the craft, and the people who care where their food comes from.
How It Works
Why We Do It
We work with ancient and heritage grains because they represent what wheat was meant to be — pure, resilient, and deeply connected to the land. These older varieties, some dating back over a thousand years, remain untouched by the modern breeding and chemical modifications that changed how most wheat grows and how it’s digested.
Their natural root systems can reach six feet deep, drawing carbon from the air and returning life to the soil. Grown through organic and regenerative practices, these grains don’t just make better flour — they help build a healthier food system from the ground up.
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