Seymour Flour Mill was founded in 1947 by the original miller, who believed that fresh flour should never travel farther than a few miles from the field. That conviction still guides every batch we produce.
Today, we continue the tradition using the same stone-grinding method — slow, deliberate, and gentle enough to preserve the natural oils, bran, and germ that give fresh flour its unmatched flavor and nutrition.
Our mill sits in the heart of Seymour, surrounded by the wheat fields that feed it. When you buy from us, you're supporting local agriculture, preserving a vanishing craft, and putting better ingredients within reach of your family.