Have you had @BartonSpringsMill flour before?

I’ll confess - I used to pass up on it because it was a bit expensive for me, but after listening to miller James Brown talk about how @BartonSpringsMill flour is different from commercial flour, I’m a convert (and now have @bartonspringsmill flour in my pantry).

@BartonSpringsMill is located in the Hill Country off Fitzhugh Road. They’re using two Osttiroler mills from Austria to stone to stone grind their wheat berries into flour. They then measure exactly how much they want sifted for each mix, leading to flour that has color, texture, and actual nutritional value.

Their whole process is different from commercial brands. Everything from their relationship to their farmers, to the types of wheats they’re growing, to how they store it, to when they grind it down to be shipped out and put on shelves….

It’s all a very impressive and thoughtful system.

We first toured the mill with James. He said milling was supposed to be a retirement side hustle. “It got away from me a little bit,” he joked, and @BartonSpringmill now mills 25,000 pounds of grain per week.

Abby Love (baking master of @abbyjaneyall next door) then lead us through pancake making! We made pancakes with 5 different types of @Bartonspringsmill flour. It’s amazing how different each one tastes, looks, and feels!

@abbyjaneyall uses @Bartonspringsmill flour in all of their incredibly delicious baked goods. If you tour the mill or take a class (both of which I highly recommend!!), make sure to stop next door for a sweet treat.

Thanks for such a wonderful morning, James and Abby!

PS: The new freeway out 290/71 makes it INCREDIBLY easy to get to Fitzhugh Road from Austin. There’s literally only ONE light now.