A heartfelt thank you to the entire Barton Springs Mill team! If you enjoyed this episode and would like to see more stories like this, kindly consider giving it a thumbs up, sharing the video with a friend or even a stranger, and, of course, leave a comment below. We value your feedback and would love to hear from you.
Your idea to share the paradigm shift that flours are Produce speaks to my heart. While living in New Mexico, I was gifted a 25 pound of flour from grain that was picked that day, milled and packed that day, gifted to me the following day. I understood then that our dry goods are absolutely produce! The taste, profound freshness from that first bag of freshly picked grain and milled wheat flour, opened my world to the Farm to table reality. This was almost 40 years ago and I’m delighted to see your generation embracing the Truth that Agriculture is fully married to our culinary life! I just love you Claire!!! Sending love to you and yours ~ praying that you and your hubby continue in many years of blessing us with your beautiful gifts and talents!! 🙏🏻♥️♾️🥐😢
Thank you so much for this series in Texas!! I was a bit sad when I couldn't watch the Dessert Person videos for a several weeks, but now I really feel grateful that you had a trip to Texas to make these informative and also educational videos. As a person who study Patisserie working in a bakery, I can't thank you enough for giving this amazing opportunity to see a broader world out there.💓
there's nothing like the combination of Claire, who is earnestly excited and engaging with the guest about their work, and the guest, who is clearly passionate about their work and loves nothing more than to get to share it with someone. so fun to see!
If there was a TV show of this, I'd watch every single episode! I LOVE how natural Claire is with all these amazing people, so much cool info to take in! Edit: I promise if these videos were 1hr, I'd watch the whole thing ;)
Food education is very often overlooked, especially in America. Through learning about where our food comes from, we gain a better appreciation of the ancient wisdom of harvest and preservation, the science and transformation of an ingredient, the miracle that is nature itself, and the harmony and beauty of coexisting with that nature. I was in constant awe throughout this episode. What Claire and the Dessert Person team as well as the Barton Springs Mill team are doing here will hopefully have impact on generations of people to come!
i grew up watching good eats. Weird show for a kid to watch but it was like watching bill nye for cooking, but it was alton brown. he made food education stick with me my whole life.
Thank you for shining a light on this company. People who genuinely care about what they do deserve to be supported. Definitely earned a place in my pantry.
I’m from Austin, and this series was truly the most beautiful homage to the city. Hearing from the voices that make this place so special, and learning more about my own community was such a gift. I’ve gained an even deeper connection and admiration for this wonderful city, and it makes me happy to know that Claire felt the same. The entire team showed such grace and respect for everyone they met. I highly encourage everyone to visit Austin and experience its amazing culture and people! This was just an incredibly well-done series that I’ll always cherish and be grateful for.
I just spoke with Kelly from Barton Springs Mill and she helped me pick out the best flour for baguettes and sourdough breads. I am so excited to be getting fresh ground flour from them!!!
this seies is some of the best food content on the internet. not only is claire a perfect host but the production value is incredible. the shitshow that happened with bon appetite a few years ago was the best thing to happen for a lot of their careers, and for food content on the internet.
This is fantastic! I've bought many grains from Barton Springs and James and Co are top notch, providing excellent customer service and product. No more dead flour!
I've been buying Barton Springs Mill flour for at least 5 years now. It's excellent and even using it 50/50 with Mill King bread flour it completely transforms your breads. Worth every penny.
As a farmer the appreciation of our produce makes me really happy 😊 Also makes me want to learn more about the classification for wheat in the U.S., since we have a different system here in Germany.
I LOVE videos with people who are genuinely passionate about something which is partly why I love Claire’s channel! So seeing these videos with people who really care and have so much knowledge they want to share about a topic is so cool.
i have loved these adventure episodes! especially this one it really does connect you to such a crucial ingredient like flour. the whole video and james are so educational and calming to listen to!
Munching on a slice of Hill Country sourdough from Sour Duck made with Barton Springs Turkey Red Wheat and Abruzzi Rye. It’s my favorite sourdough I’ve ever had, and when it’s sold out I feel deep sadness. I was happy to see Barton Springs flour at Central Market for home use. Yum. Thanks for the inside look on how it’s milled, and a fun look inside some of our favorite restaurants here on the east side. Dai Due did retail sourdough loaves during the pandemic out of a to go window at their bar, and they were also SO good. Love this series. Y’all come back when it’s warmer!
This was one of my favorite Claire videos yet. I wish I had a mill like this in my neighborhood. One can only assume that this has to be 100x healthier than the stuff at the store.
From the Cape Cod series to these Austin specials, thank you for bringing us quality baking content from both in and outside the kitchen! Always love seeing what each Thursday will bring!
BSM makes incredible flours. I love their whole wheat varietals; Yecoro Rojo, Rouge de Bordeaux, Quanah and their Danko Rye is stunning. Great to see the mill itself
This series has been incredible to watch. Thank you Claire, Vinny, Cal, & Hal for bringing it to life! I can’t wait for the next Claire On The Road series! 😍
A new vid before bed? Absolutely!!! What a way to wrap a fab day. I love these videos of showing businesses and how they do what they do. It’s informative and entertaining. Claire’s charm is the cherry on top 😌👌 22:45 I love this part of the vid where she breaks down the different flours and why they perform that way they do etc! She explained it so well.
I've been LOVING this texas series so much. EACH video is so cool and educational and fascinating. And each guest we meet are so sweet and wholesome and have great energy. Thank you for giving us an amazing insight to this world
So cool! Buying a countertop grain mill from Mockmill last year changed my baking game FOREVER! Nothing more satisfying than being able to know exactly what strains are going in my flour. Except for maybe being able to grind it fresh as I need it! The taste, texture and shelf life of freshly milled grain in bakes is unlike anything else!
This series of visiting local spots in Austin was incredible - hope it works out for you to see and experience more around the country, because it's probably not something I would've seen otherwise!
I just love Austin so much and as a person who grew up on a grain farm on the prairies in Canada - this episode made me smile big! I’ve been toying with the idea of getting a grain mill and this just sealed the deal.
I grew up in East Africa and field corn was the predominant grain. There was a person who had a diesel powered mill on a cart and would travel between villages and everyone would bring the grain they'd grown in their gardens to mill down. An acre or two would be typical for a family of 4. Bean varietals are grown among the corn for nitrogen fixing as well as for the protein
I visited my friend in the Netherlands in early 2020 (I got home to Maine JUST before the shutdown) and within walking distance of her house we were able to go inside a windmill and see all the traditional mechanisms working to make flour. She even bought some product to use and didn't know you could go inside before I visited and asked.
I have thoroughly enjoyed all of these videos from Texas! So fun to hear from lots of different food professionals and learn about all the different processes that go into their products
Maybe this is interesting to you: The dial for fineness actually says "grob" (=coarse) with a B at the end. I believe James mixed that up with "groß" (=large), which has a special type of S at the end.
@@jamesbrown8303 It's easy to mix them up. They look similar, sound similar and even have a similar meaning :) You are running a really cool business! Also love your passion and warmth. If I lived in the US I'd definitely give it a try.
Alright, this video is making me decide to stop by a shop local to me that’s very much like this. Fresh milled flour and a bakery all in one. I’m doing it.
i've always wondered about these details regarding wheat, grains, flour, ect this was such an engaging way to learn all of that in such a small amount of time
21:15 Ha Ha this is awesome The Dessert Person so humble OMG this is the person who is humble and this is why I follow Claire and hope she continues to grow and succeed in her show. “Does she like pastry?” ❤ we know she does… fan in Nor Cal !!! Keep up the awesome shows!
The education section on general types of wheat (ancient, landrace, heirloom) reminded me of some things I read decades ago in Gary Paul Nathan's _Enduring Seeds_ . As I recall, he mentioned Indigenous traditions of different varieties/strains of corn that were adapted not just to the land, but to different expected growing seasons (hot, dry, cool, wet, long, short).
havent watched yet but ive watched every on of your videos and im beyond happy about this cuz i know youll be genuine about it all cant wait to watch how the flour is made on a large scale . your such an amazing person when it comes to food and talking about it. you explain it so well and just love seeikg your love for food .
As an Austinite, I have so appreciated and loved every one of these episodes. There is so much wonderful food and culture in our city and the surrounding area, and your enthusiasm and expertise has made each one of these videos a real joy! Thank you so much for visiting our city!
I’m a vegas chef who visits Austin a few times a month to visit family and fell in love with Barton springs mill, I have their products in my kitchen in Las Vegas
“Make Cornbread, not War” is the slogan for Southern Foodways Alliance, an awesome organization working to preserve forgotten crop varieties like Carolina Gold rice and Sea Island peas. Definitely worth exploring!
Just an FYI... "Grob" (on the Austrian mill) is not "gross" (large) but rather rough, or coarse in German. Fantastic video, very interesting! Nice to see artisan mills. Can't beat Bühler (Swiss) mills for industrial milling, though! Greetings from Switzerland!
Thanks for starting to put out content on fresh milled whole grains. It needs to be mainstream and content from a professional developed. I’ve been watching all the channels on fresh milled sourdough from homesteading amateur bakers for some time. They have awesome insight, but it’s exciting to see Claire bring it to the masses.
Absolutely. The retention of all or some of the bran and increased starch damage allows for higher hydration levels in the bread formula, which improves the keeping quality.
Oh my gosh, I just ordered 10 pounds of wheat flour just to see if I can make the best cornbread. Thank you Claire, and thank you Barton Springs Mill (Jim).
So much difference in how their grains are grown, harvested, processed and used and the dead, over processed store bought flour that requires adding flavors to have any taste and theirs which has a ton of flavor in the flour alone.
A heartfelt thank you to the entire Barton Springs Mill team! If you enjoyed this episode and would like to see more stories like this, kindly consider giving it a thumbs up, sharing the video with a friend or even a stranger, and, of course, leave a comment below. We value your feedback and would love to hear from you.
Thanks Claire Will be buying flour from Barton Springs really well done !
Your idea to share the paradigm shift that flours are Produce speaks to my heart. While living in New Mexico, I was gifted a 25 pound of flour from grain that was picked that day, milled and packed that day, gifted to me the following day. I understood then that our dry goods are absolutely produce!
The taste, profound freshness from that first bag of freshly picked grain and milled wheat flour, opened my world to the Farm to table reality. This was almost 40 years ago and I’m delighted to see your generation embracing the Truth that Agriculture is fully married to our culinary life!
I just love you Claire!!! Sending love to you and yours ~ praying that you and your hubby continue in many years of blessing us with your beautiful gifts and talents!! 🙏🏻♥️♾️🥐😢
It was a genuine pleasure to have you visit the mill! Thank you for shedding light on what we do! 💚🌾
It felt like Claire was so moved by the croissant that she was going to cry ❤
Thank you so much for this series in Texas!! I was a bit sad when I couldn't watch the Dessert Person videos for a several weeks, but now I really feel grateful that you had a trip to Texas to make these informative and also educational videos. As a person who study Patisserie working in a bakery, I can't thank you enough for giving this amazing opportunity to see a broader world out there.💓
there's nothing like the combination of Claire, who is earnestly excited and engaging with the guest about their work, and the guest, who is clearly passionate about their work and loves nothing more than to get to share it with someone. so fun to see!
❤
2:47
❤
5:54
mm hmm, ok, alright
Imagine Claire Saffitz expressing that your croissant is the best she’s ever had! Definitely need to visit when I go to Texas!!
i want to plan a trip to texas just so i can visit this bakery
And that's Claire Saffitz saying that!
Can confirm it IS the best. I drive all the way south for it.
If there was a TV show of this, I'd watch every single episode! I LOVE how natural Claire is with all these amazing people, so much cool info to take in!
Edit: I promise if these videos were 1hr, I'd watch the whole thing ;)
Food education is very often overlooked, especially in America. Through learning about where our food comes from, we gain a better appreciation of the ancient wisdom of harvest and preservation, the science and transformation of an ingredient, the miracle that is nature itself, and the harmony and beauty of coexisting with that nature. I was in constant awe throughout this episode. What Claire and the Dessert Person team as well as the Barton Springs Mill team are doing here will hopefully have impact on generations of people to come!
i grew up watching good eats. Weird show for a kid to watch but it was like watching bill nye for cooking, but it was alton brown. he made food education stick with me my whole life.
Thank you for shining a light on this company. People who genuinely care about what they do deserve to be supported. Definitely earned a place in my pantry.
I’m from Austin, and this series was truly the most beautiful homage to the city. Hearing from the voices that make this place so special, and learning more about my own community was such a gift. I’ve gained an even deeper connection and admiration for this wonderful city, and it makes me happy to know that Claire felt the same. The entire team showed such grace and respect for everyone they met. I highly encourage everyone to visit Austin and experience its amazing culture and people! This was just an incredibly well-done series that I’ll always cherish and be grateful for.
Agreed!!
I just spoke with Kelly from Barton Springs Mill and she helped me pick out the best flour for baguettes and sourdough breads. I am so excited to be getting fresh ground flour from them!!!
this seies is some of the best food content on the internet. not only is claire a perfect host but the production value is incredible. the shitshow that happened with bon appetite a few years ago was the best thing to happen for a lot of their careers, and for food content on the internet.
Thanks Jim from Barton Springs Mill! Thanks Claire for our continuing education :)
This is fantastic! I've bought many grains from Barton Springs and James and Co are top notch, providing excellent customer service and product. No more dead flour!
That croissant has me drooling over my desk at work. Wish I had a wonderful bakery like this in my hometown.
I've been buying Barton Springs Mill flour for at least 5 years now. It's excellent and even using it 50/50 with Mill King bread flour it completely transforms your breads. Worth every penny.
As a farmer the appreciation of our produce makes me really happy 😊
Also makes me want to learn more about the classification for wheat in the U.S., since we have a different system here in Germany.
I just spent 3 weeks in Germany and love the breads. I fell in love with Dinklebröchen. ❤
I LOVE videos with people who are genuinely passionate about something which is partly why I love Claire’s channel! So seeing these videos with people who really care and have so much knowledge they want to share about a topic is so cool.
i have loved these adventure episodes! especially this one it really does connect you to such a crucial ingredient like flour. the whole video and james are so educational and calming to listen to!
Munching on a slice of Hill Country sourdough from Sour Duck made with Barton Springs Turkey Red Wheat and Abruzzi Rye. It’s my favorite sourdough I’ve ever had, and when it’s sold out I feel deep sadness. I was happy to see Barton Springs flour at Central Market for home use. Yum. Thanks for the inside look on how it’s milled, and a fun look inside some of our favorite restaurants here on the east side. Dai Due did retail sourdough loaves during the pandemic out of a to go window at their bar, and they were also SO good. Love this series. Y’all come back when it’s warmer!
Sour duck is how I first found out about BSM. DELISHHH
This was one of my favorite Claire videos yet. I wish I had a mill like this in my neighborhood. One can only assume that this has to be 100x healthier than the stuff at the store.
From the Cape Cod series to these Austin specials, thank you for bringing us quality baking content from both in and outside the kitchen! Always love seeing what each Thursday will bring!
BSM makes incredible flours. I love their whole wheat varietals; Yecoro Rojo, Rouge de Bordeaux, Quanah and their Danko Rye is stunning. Great to see the mill itself
This series has been incredible to watch. Thank you Claire, Vinny, Cal, & Hal for bringing it to life! I can’t wait for the next Claire On The Road series! 😍
A new vid before bed? Absolutely!!!
What a way to wrap a fab day. I love these videos of showing businesses and how they do what they do. It’s informative and entertaining. Claire’s charm is the cherry on top 😌👌
22:45 I love this part of the vid where she breaks down the different flours and why they perform that way they do etc! She explained it so well.
I've been LOVING this texas series so much. EACH video is so cool and educational and fascinating. And each guest we meet are so sweet and wholesome and have great energy. Thank you for giving us an amazing insight to this world
I love everything in this video, but I confess I'm especially jazzed about those mills. What elegant machines both in looks and function.
So cool! Buying a countertop grain mill from Mockmill last year changed my baking game FOREVER! Nothing more satisfying than being able to know exactly what strains are going in my flour. Except for maybe being able to grind it fresh as I need it! The taste, texture and shelf life of freshly milled grain in bakes is unlike anything else!
I felt like this would be a boring episode but this is one of my favorites. Learned so much.
This series of visiting local spots in Austin was incredible - hope it works out for you to see and experience more around the country, because it's probably not something I would've seen otherwise!
I am absolutely loving this series! Being a texas native, its really nice seeing the ag industry showcased
God I'm absolutely starving now. This series was amazing. Loved the passion at this mill!
Not trying to call you out. The timing of this video and comments about starvation days after the Flour Massacre are just not sitting well.
I've been using Barton Springs Mill's flours and polenta for a few years now. I LOVE THEM! Purple straw is wonderful in pancakes.
Omg how come I never encounter such a sweet and kind hearted people in my life
I just love Austin so much and as a person who grew up on a grain farm on the prairies in Canada - this episode made me smile big! I’ve been toying with the idea of getting a grain mill and this just sealed the deal.
I grew up in East Africa and field corn was the predominant grain. There was a person who had a diesel powered mill on a cart and would travel between villages and everyone would bring the grain they'd grown in their gardens to mill down. An acre or two would be typical for a family of 4. Bean varietals are grown among the corn for nitrogen fixing as well as for the protein
I visited my friend in the Netherlands in early 2020 (I got home to Maine JUST before the shutdown) and within walking distance of her house we were able to go inside a windmill and see all the traditional mechanisms working to make flour. She even bought some product to use and didn't know you could go inside before I visited and asked.
This was a super special episode. I just loved it. I love watching people who truly love what they do talk about it. Just awesome stuff.
I am so proud of Barton Springs Mill. And I love the flours and the polenta.
Love this Out of The Kitchen series, can't wait to see where you take us all next!
I have thoroughly enjoyed all of these videos from Texas! So fun to hear from lots of different food professionals and learn about all the different processes that go into their products
YAAASSSS. As an Austinite and baker...this is the collab I needed. Love me some BSM.
claire, please don’t ever stop posting. these videos are so entertaining and interesting
Thank you, it's great to see you still having fun outside BA. All the best
Watching this made me so happy! I’ll never look at a bag of flour the same. Completely geeking out with this episode! ❤
Maybe this is interesting to you: The dial for fineness actually says "grob" (=coarse) with a B at the end. I believe James mixed that up with "groß" (=large), which has a special type of S at the end.
I noticed it sounds like I said grob too, I lived in Germany for a while, so I know I said Groß 😂
@@jamesbrown8303 It's easy to mix them up. They look similar, sound similar and even have a similar meaning :)
You are running a really cool business! Also love your passion and warmth. If I lived in the US I'd definitely give it a try.
Alright, this video is making me decide to stop by a shop local to me that’s very much like this. Fresh milled flour and a bakery all in one. I’m doing it.
i've always wondered about these details regarding wheat, grains, flour, ect
this was such an engaging way to learn all of that in such a small amount of time
This was freakin fascinating!! I’m so into all the details, dude knew so much. Loved this video.
Wonderful lessons about farming and flour …..how much goes into the process….loved watching Claire again…will be baking soon
Words can’t express how much I love this episode. Thank you so much, Claire and team!
This is one of my favorite episodes ever. So wonderful.
I love it when Claire laughs. Great video!
He was so informative! loved watching and learning
21:15 Ha Ha this is awesome The Dessert Person so humble OMG this is the person who is humble and this is why I follow Claire and hope she continues to grow and succeed in her show. “Does she like pastry?” ❤ we know she does… fan in Nor Cal !!! Keep up the awesome shows!
This was an amazing video. I learned so much about flours and the different processes. Thx Claire
i'm really enjoying this series. It's so enjoying
The education section on general types of wheat (ancient, landrace, heirloom) reminded me of some things I read decades ago in Gary Paul Nathan's _Enduring Seeds_ . As I recall, he mentioned Indigenous traditions of different varieties/strains of corn that were adapted not just to the land, but to different expected growing seasons (hot, dry, cool, wet, long, short).
I just placed my order. I loved this video. My son lives in Austin. See you in May!!
Did you get to go? Did you get to visit the mill?
Really loving this outside the kitchen series! 10/10! 🙌🏽
I loved this series and hope y’all do more in the future.
Didn't think I could love Claire Saffitz anymore... love these new videos!
SO impressive! They are changing the world.
Phenomenal video; I learned so much! Thank you!
havent watched yet but ive watched every on of your videos and im beyond happy about this cuz i know youll be genuine about it all cant wait to watch how the flour is made on a large scale . your such an amazing person when it comes to food and talking about it. you explain it so well and just love seeikg your love for food .
One of the best foodtube videos I’ve seen in a while! Keep it up!
What a wonderful video! I always enjoy a field trip with Claire and the crew!
why is claire so wholesome why am i crying watching this
Barton Creek Mill is the next town over from me. Can’t wait to browse their inventory! Glad to live in town so rich in high end food craft supplies.
Such a great episode! Really makes me want to try some interesting fours. Thanks Claire ❤
Abby Jane Bakeshop is truly the best bakery I've ever been to!
This was so great to watch! I live in Fort Worth so I’m going to take a road trip for sure! Thank you!
Love to hear that, please tell the team hello for us!
As a 6' 8" certified giant, I should apply to Barton Springs Mill to join the team of giants for the mill.
this was such a pleasure to watch!
These episodes have been so nice to watch! More exploring videos!
these were such lovely professionals to listen to! now i want to try some freshly milled flour
I just ordered the Emmer, Spelt and the TAM 105 (I think thats the name) and I'm making bread next week. The shipping was so fast!!
This was great. I love their flower.
As an Austinite, I have so appreciated and loved every one of these episodes. There is so much wonderful food and culture in our city and the surrounding area, and your enthusiasm and expertise has made each one of these videos a real joy! Thank you so much for visiting our city!
So interesting. As an engineer, I’m fascinated with the mechanism used in refining our food. Thank you!
What a great way to end this series - I've enjoyed them all. And there's a mill about an hour-and-a-half from me!
Claire in a flat-bill cap is exactly what I needed this morning. 😂
This is so cool! I love learning about anything that I consume and this is simply amazing
I’m a vegas chef who visits Austin a few times a month to visit family and fell in love with Barton springs mill, I have their products in my kitchen in Las Vegas
Love these videos so much. Love you Claire, and they are so educational! Some really lovely people in each video too 🥰
Amazing video and amazing to see the whole process, thanks everyone! As a side note, what does James' cap say? Make _ Not War?
Cornbread :)
“Make Cornbread, not War” is the slogan for Southern Foodways Alliance, an awesome organization working to preserve forgotten crop varieties like Carolina Gold rice and Sea Island peas. Definitely worth exploring!
@@jamesbrown8303 Thanks so much, amazing video and will check out the Southern Foodways alliance. Hope to visit Barton Springs one day!
@@vcross05 thank you!
This was great and really informative. Would love to see more episodes like this.
Just an FYI... "Grob" (on the Austrian mill) is not "gross" (large) but rather rough, or coarse in German.
Fantastic video, very interesting! Nice to see artisan mills. Can't beat Bühler (Swiss) mills for industrial milling, though!
Greetings from Switzerland!
I once visited still working 19th century mill and it was unforgettable experience
This was an incredible tour! I really enjoyed this video.
Love this episode, great site visit!
Thanks for starting to put out content on fresh milled whole grains. It needs to be mainstream and content from a professional developed. I’ve been watching all the channels on fresh milled sourdough from homesteading amateur bakers for some time. They have awesome insight, but it’s exciting to see Claire bring it to the masses.
why did this make me cry
i am right there with you
That bread crunch sound sounds awesome! 💕🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻💕🫶🏻🫶🏻💕🫶🏻🫶🏻🫶🏻💕🫶🏻🫶🏻🫶🏻💕🫶🏻🫶🏻💕🫶🏻🫶🏻🫶🏻🫶🏻💕🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻💕🫶🏻🫶🏻💕🫶🏻🫶🏻🫶🏻💕🫶🏻🫶🏻💕🫶🏻🫶🏻💕🫶🏻
You heard that symphonic sound of crackle too?🤤 💕
This was absolutely wonderful. I was riveted all the way 😊
Does fresh stone ground flour really delay stale bread? At about 28:08
Absolutely. The retention of all or some of the bran and increased starch damage allows for higher hydration levels in the bread formula, which improves the keeping quality.
This episode made me teary eyed. Thanks so much to you and everyone at the mill and bake shop.
Claiiiireeeee you are making me miss Texas SO much
Oh my gosh, I just ordered 10 pounds of wheat flour just to see if I can make the best cornbread. Thank you Claire, and thank you Barton Springs Mill (Jim).
GREAT episode, Claire! Beyond interesting and educational! 😊
What a great experience!
Yes it was!
Their facility looks pristine woah
So much difference in how their grains are grown, harvested, processed and used and the dead, over processed store bought flour that requires adding flavors to have any taste and theirs which has a ton of flavor in the flour alone.