Jennifer Lapidus uses a stone mill to grind wheat and rye that grows not far from her Carolina Ground in Asheville, North Carolina. The difference between fresh, stone-ground flour and the bag from ...

The granite stones on the flour mill at Elmore Mountain Bread need sharpening, and the sifter could use an upgrade. But Andrew Heyn, who designed and built the mill, is too busy making stone mills for ...

Aimee Levitt is a freelance writer in Chicago. This spring, the bakers at Publican Quality Bread, which produces baked goods for all its One Off Hospitality siblings (including the Publican and Avec) ...