The Mill

Bellegarde is a steward of stone-milling. We are committed to reviving the integrity of flour through this ancient craft. Our mill was designed and built by Andrew Heyn of Elmore Mountain Bread, Vermont. In between its Barre granite stones, from the Paleozoic Age, Bellegarde sources organic and identity preserved (IP) grain (rice, corn, wheat, rye) to mill into each and every loaf of our bread.

Stone 7

Flour is the first and last ingredient of bread: a baker that ignores the source and creation of flour misunderstands herself. And if we cannot understand ourselves, we cannot create outside of ourselves. Fresh, wholesome, alive: our flour is processed on technology as old as civilization itself. Milling is the technology that domesticated human beings: grain storage and milling in Mesopotamia congealed the architecture of modern life. And we are honored that Andrew, much like Prometheus clasping an ember, has rekindled the dying flame of this craft.

 

It’s all looking better, in this new old light. 

granite quarry Barre, Vermont

granite quarry Barre, Vermont

mill stone. 40 inches in diameter, 6.5 inches wide, and 700 pounds. igneous rock composed of biotite, quartz, feldspar,

mill stone. 40 inches in diameter, 6.5 inches wide, and 700 pounds. igneous rock composed of biotite, quartz, feldspar.

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view of the furrows, from the feather edge of the stone, heading towards the eye.

view of the furrows, from the feather edge of the stone, heading towards the eye.

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