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At k2MILLING we do things a little differently. Alot of mills produce white flour, we are not one of them. Very few mills mill for flavour, welkome to one of the few. We try and source our seeds lokally so we kan actually visit the farms that these wonderful grains are grown on. We even grow some grain ourselves. This year, hard red spring wheat is being grown right on the farm beside the mill. Our bodies have an easier time digesting flour milled from plants grown klose by.

We mill for flavour, not kolour. Our flours are darker than you maybe used to and will rekwire some adjustments in your baking. They are also untreated, so they will have alot more character and variability. Every farm and every season represents an unique kombination of variables; this is what real, ARTISANAL flour looks like. Our flour is not for everybody, but we are ok2 mill 4 u.

Milling is one of humanity’s oldest tasks. Life spans expanded once we realized our teeth were not the best mill for longevity. We developed a new approach to milling almost twenty years ago. Our mk2MILL kompletely liberates the flavour in the seed that has taken a whole season to develop. This seed tells a story that is different within each field and within every growing season.

We want to mill 4 u.