This is the first mill Andrew built with design collaboration from Fulton.  In 2013, Elmore Mountain Bread decided to transition all of the flour used in their breads from organic, roller-milled flour to organic, locally sourced, fresh stone-milled flour.  The 36" natural granite stones in this mill produce a very fine flour with large bran flakes, which are sifted off, yielding a very high extraction flour. Fresh milling all their flour onsite allows Elmore Mountain Bread to showcase the inherent qualities and aroma of the grain in every loaf of bread that comes out of their wood-fired oven.