Sunrise Flour Mill is a boutique flour mill committed to milling the very best local grains into flours used for baking and pasta making.

Sunrise Flour Mill started out as a quest for a good loaf of bread.  The more we looked into the history of modern flour milling and bread making the more convinced we become that it is time to return to the basics.   

Most of us know what modern milling and bread making have done to the nutritional value and the taste of mass produced bread.   Looking for healthy flour to purchase became very confusing.  Is the flour 100 percent whole grain?   What is the percentage of protein?  When was it milled?  Descriptions of whole wheat flours become blurred in words and advertising jargon  that seemed more apt to confuse than to clarify.

We decided to start our own mill and source our own grain so we know exactly the origin of the wheat and the process that is used to mill it.  We also will know how long ago the flour was milled since freshness becomes more of an issue when milling whole wheat flours.

We think the advantages of local milling are many:

•  Fresh milled flour retains all the taste and nutrition that comes from whole grain.  
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• Fresh flour tastes different from ordinary flour, just as a tomato that is freshly picked from your garden tastes better than one that has been shipped to you from half way around the world.

Similar to the unique freshness found in fresh ground coffee, whole grain fresh flour will wow you with its taste.  Baking with fresh ground whole wheat flour will reward you with great tasting and nutritious breads.

Pasta made from fresh milled whole durum (semolina) wheat is not only nutritious but the flavor of the fresh wheat also adds a unique flavor.

Check out household grain mills and related product for the home baker and the larger grain mills for the small bakeries and specialty shops.