Hayden Flour Mills
All Purpose Flour - Hayden Flour Mills
All Purpose Flour - Hayden Flour Mills
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Brought to North America by Spanish missionaries around 1640, White Sonora was first planted in the Sonoran Desert, near the present-day United States-Mexico border. It has a mild, sweet flavor ideal for any baked good.
Our All Purpose Flour contains stone milled, lightly sifted White Sonora whole grain flour blended with high-protein bread flour for performance that can be freely substituted 1:1 in recipes.
Words from the brand:
At Hayden Flour Mills, we are reviving forgotten native grains from the ground up in the Arizona desert - yes, more than cacti can grow and flourish in the desert. Our mission is to take you from chemical-laden, over-processed wheat into a world alive with flavor, texture, aroma, and natural nutrients through heritage grains and the art of stone milling.
ABOUT STONE MILLING
Stone milling is an old world process where the whole grain is crushed into flour by rotating stones. Unlike modern roller mills that tend to shave off and discard the flavor and replacing natural nutrients with chemical enrichments, our process of stone milling in small batches preserves the natural oils of the grain, creating a more flavorful, nutrient-dense product. While it’s hard, labor-intensive work, we believe it’s well worth it.
We’re proud to offer our customers the highest quality, natural, hand-cultivated flours that are never bleached or enriched, and always freshly milled.
Better For People And Planet
We’re dedicated to reviving and stone milling heritage and ancient grains through regenerative and sustainable practices that are better for both people and the planet.
- Non-GMO & Additive-Free
- Sustainable
- Good for the Soil
Our heritage grains are grown using natural farming methods. We don’t use chemical fertilizers, pesticides or glyphosate, in efforts to protect not only the health of our soil and water sources, but the health of you and your family.
We do not add folic acid, bleach, enrichments, bromates, malts or anything else to our flours. The whole grain is stone milled to naturally preserve the flavor and nutrients of the germ, bran, and endosperm.
Family Owned,
Family Run
My dad grew up on a farm in North Dakota where he witnessed the industrialization of wheat farming first hand and how it affected the crop. He watched the wheat on his family farm get shorter and shorter as modern seed varieties began being produced for optimal yield, at the cost of deteriorating quality.
Determined to see if growing and stone milling old grains really mattered, not just to him, but to a community of like-minded people, my dad came up with an idea - to restart the historic Hayden Flour Mills in my hometown of Tempe, Arizona.
In 2009, while working on my PhD, my dad called to share with me his wild idea and invited me along for the ride. If you know my dad, you know he is full of wild ideas - but something about this one stuck with me. I left my program to join in his dream and now, over a decade later, we’re still bringing flavorful and nutrient-rich heritage and ancient grains to more people and more tables.
It hasn’t always been an easy ride, and it’s often a labor of love, but we couldn’t imagine doing anything else.
Thank you for supporting my family’s dream. We hope you taste the love and care we package into every box!
From my family to yours,
Emma Zimmerman Co-owner, Hayden Flour Mills
