All of Bear's Mill flours and meals are stoneground on the original 1840 French Buhr stones. These millstones have a porous and abrasive quality favored by old world millers. This grinding process is slow and cold, which prevents the destruction of valuable nutrients-this method maintains the goodness that was put there by nature.

Our flours and meals are 100% natural, containing only the living germ, good flavor, vitamins, and minerals, With the exception of our sifted flours, our whole flours and meals are coarser than store bought. Because we never add preservatives and our products are "alive," it is advisable to store your fresh flours and meals in the refrigerator or freezer to ensure freshness. 

Miller Terry Clark is currently grinding yellow cornmeal, soft whole wheat cake flour and cracked wheat. The Mill also carries whole wheat bread flour, buckwheat flour, pancake mixes and rye flour. Please contact us for an updated Product Sheet with all of our current offerings. Try Bear's Mill flours and meals in your favorite recipes. They can be incorporated into all your baking needs (cakes, cookie, breads, biscuits, pancakes, muffins) for a healthy diet. Be ready for a real taste treat!.

Description of what is home grown and stone ground at the Mill:

Yellow Cornmeal

Ground from our locally grown yellow corn, this product is the most popular at the Mill. It makes the best ever cornbread and mush!  This is coarser that your average grocery store meal and much more flavorful.

Whole Wheat Cake Flour

Ground from our locally grown soft wheat berries, this is a flour which works wonderfully in any recipe that calls for baking powder or soda as the leavening ingredient.  Use for cakes, cookies, muffins, pancakes and more!

Craked Wheat

Many people ask us, "What is craked wheat?"  Well, it's wheat that has been cracked! Coarse in texture, it makes delicious hot cereal when cooked with water and a small amount can be added to baked goods for texture.

Rye Flour

Ground from locally grown rye berries, this is a fairly coarse flour used in yeasted breads.  It's best used in combination with bread flours.

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