Where it all started! The One Mighty Mill Test Kitchen and Cafe is where we continue to test daily all sorts of new creations for our fresh, stone-milled flour.
Bagels, sandwiches, coffee – anything we can think up! We’ve been using the same mill since our beginnings, and it has continued to be an integral part of our process over the years. Every day, we are inspired by the generations of bakers that have come before us, and strive to keep their traditions alive in our own work. We hope you’ll join us
MIGHTY MEANS LOCAL.
We always suspected that highly processed flour from big factories couldn’t be good for us. But, the more we researched and talked to health leaders, the clearer it became that decades of chemical farming and industrial milling have impacted flour quality and nutrition. To fix flour, we realized we needed to start by bringing back healthy local food systems that produce fresh, nutritious flour. This means partnering with organic, regenerative farmers, building our own stone mills, and baking bagels, bread, tortillas, and pretzels with fresh stone-milled flour.
CATALYZING ORGANIC WHEAT FARMING.
Only about 1% of organic wheat grown in our country is organic— that’s not good enough. We directly partner with organic farmers who commit to our Mighty supply chain standards. This means we source as much local, organic wheat as possible and we partner with farmers who commit to extended crop rotations and promote biodiversity.
BUILDING OUR OWN MIGHTY STONE MILLS.
150 years ago, stone mills were the cornerstone of healthy, local food systems. Thanks to the industrial revolution, a handful of industrial mills replaced tens of thousands of stone mills. Freshness, taste, and nutrition were traded for shelf stability and low costs. That’s why we’re on a mission to build stone mills across the country. We started with one in Lynn, MA and today have 10 in MA, NY, and CA.