Andrew Heyn, Co-owner New American Stone Mills

Andrew began building mills out of necessity. He and Blair wanted to ensure that Elmore Mountain Bread could use fresh-milled, locally-sourced grain in all of their loaves. They sought to create bread that connected the land, the farmer, the baker, and the community.

When they couldn’t find a mill that met their standards, Andrew set out on a mission to design and build a better flour mill that would exceed their needs.

He spent months researching, reimagining, designing, and building a new breed of stone mill: one that uses locally quarried Vermont granite to grind grain that keeps its nutritional properties and unique flavor of place. The new mill would feature commonly available motors and mechanical parts for ease of maintenance.

Today, our mills reflect the insights and expertise we’ve gained from decades of working with stone mills in bakery settings. We use the highest quality materials and processes to create functional and beautiful stone mills.

New American Stone Mills heralds the return of a rich milling and time-honored baking tradition. Our bakery, wood-fired oven, and stone mill at Elmore Mountain Bread have become destinations for like-minded bakers: a working model of how any bakery can source grain locally and mill fresh, nutritious flour onsite to produce healthy, delicious bread.