The idea for Janie’s Mill sprung up one day as Harold was watching tons of his organic wheat flow into a semi to travel far from Janie’s Farm.
He suddenly thought, "Really?! My grain has to go 700 miles to feed a chicken, when there’s all these millions of people nearby who eat bread?”
And so the seed of what would become Janie’s Mill was planted. It took years of research and planning before we began stone-grinding grains from Janie’s Farm in the spring of 2017. We worked with bakers to get their input and feedback and by fall, we were milling consistent, high quality flours that earned kudos from both home and professional bakers. We’ve been milling those flours, and adding more to meet bakers’ specific needs ever since, and can’t wait for you to use our flours, grits, and whole grains in your kitchen or bakery!
We named our farm and mill after our daughter Janie who passed away in 2001 at the age of 15.
We have been blessed and continue to be led by Janie’s spirit in everything we do.
Stone Milling Makes a Difference!
Stone milling is an ancient art and a modern science. Its key benefit is that the entire kernel of grain is ground so that the nutrient-rich bran and germ are incorporated into the flour instead of being stripped away. This is different than what happens in industrial roller mills that produce lifeless flours that are then often "enriched" with chemical additives. Our flours do not need to be enriched, because they have all the richness that nature put into each and every kernel.
As we feed whole kernels between the stationary and rotating stones of our state-of-the-art Engsko mill, we carefully monitor the temperature of the stones to ensure that they stay cool and preserve all the nutrition of the whole kernel--especially the essential proteins, oils, vitamins, and minerals of the bran and germ. Even our sifted flours contain 70% to 90% of the whole kernel, so no matter which Janie’s Mill flour you use, you get more flavor, and more nutrition!
With Stone-Milling, You Get All the Goodness in Every Grain
At Janie’s Mill, we combine the time-tested technology of stone-milling with modern science and the miller’s art.
Our stone mill gently crushes all parts of each grain at cool temperatures so that the nutrients in the bran and germ are retained.
This means that you get all the nutrients of the whole grain in the exact proportions that we humans evolved to eat.
More nutrition translates into more flavor! You’ll taste the differnence in everything you make — from cornbread to cookies to quick breads to artisan loaves!
Certifications You Can Trust
We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill. They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!