Barton Springs Mill

Stone-ground organic flour mill specializing in Texas-grown heirloom, heritage, and landrace grains and corn

Barton Springs Mill is a stone-ground flour mill founded in 2016 to bring heritage and landrace grains and corn to Texas. We produce organic stone-milled flours across a wide range of varieties, including hard bread wheats, soft pastry wheats, rye, ancient grains, and specialty flours, plus cornmeal, grits, polenta, and whole berries. Our miller, James Brown, specializes in landrace and heritage grains, running two Austrian Osttiroler stone mills with a combined capacity of 4,650 pounds per 10-hour day. We also offer baking classes, events, and mill tours by reservation, and sell to home bakers, wholesale customers, and retailers.

We work directly with a named network of farmers across Texas and neighboring states to grow organic crops. We act as our own seedsman, supplying seed stock directly to growers so that specific heritage and landrace varieties are maintained. Harvested crops go straight from the combine to the mill, where we clean and store whole berries in one-ton totes before milling on-demand. Farmers grow ancient and heirloom grains without chemicals. Grains are stone-milled on two Austrian Osttiroler mills — one running 10 hours a day, 7 days a week. The mill produces flours for culinary and baking use as well as for distilling and brewing. We use seed varieties planted in Texas since the late 1800s.