The day Claire Saffitz steps Out Of The Kitchen and into our mill is quite THE DAY. ♥️ Thanks for visiting us @csaffitz and sharing the deliciousness of our stone-ground, organic flour with your community. Use the link in our bio to watch Claire's latest episode which includes a grand tour of the mill given by our founder James, and a taste testing with our educational director, Kimberly, where @csaffitz declares the @abbyjaneyall croissant as the best she's ever tasted!👏
Pan Sobao OR your new favorite white bread sandwich loaf from Barton Springs Mill! Join me for this class and learn to make this soft, fluffy bread from Puerto Rico. Light in texture and slightly sweet in flavor, Pan Sobao is a beloved soft white bread that is so versatile!
As I've R&D'd for this class my co-workers have eaten their fair share and still want more each bake. Great as a traditional loaf, sandwich loaf, bread pudding, po'boy, cheesesteak, parmesan, french toast and more. Come learn the history behind this recipe, and leave with a soft, classic bread recipe made with organic stone-milled grain that your family will love! 🌾
Purchase tickets in my link on my bio. 🎟
Rouge de Bordeaux is a 19th century bread flour famed for creating exquisite bread and croissants by artisan French bakers. It was the most widely grown wheat in France until after World War II, when industrial agriculture pushed for higher-yielding modern crop varieties. As part of our commitment to exceptional bread-making, we've brought this remarkable heritage grain back to our region. Thankfully, Rouge de Bordeaux was preserved through seed-to-seed sharing by small farmers.
This heritage flour has a rich, nutty flavor with aromas of cinnamon and baking spice, and can be used as bread flour in any recipe. We've successfully used it in brownies, cookies, crackers, muffins, pizza, pretzels, yeasted rolls, various breads, and to create this month's test kitchen English Muffin recipe.
Find it in our baker-curated Bread Flour bundle and online under bread flours. We offer Rouge de Bordeaux as a whole wheat berry for home-millers, stone-milled whole wheat and 00 flours.
Just in time for Mother's Day weekend. 🌸
A decadent platter of whole wheat crepes made with sourdough discard, no crepe pan required, and ready to pull from the fridge in the morning.
When you don't want to compromise texture for fiber, reach for our stone-ground Sonora. One of the oldest heirloom wheats in North America, it's a soft white winter wheat with naturally low gluten-forming proteins; the perfect flour for tender, delicate things.
Whip up a batch of our test kitchen Sourdough Discard Crepes tonight. Come morning, all that's left is the pour.
Shop the flour and find the recipe on our website. ⬆️
Schedule summer fun. Make a memory together. ♥️
Our Parent & Me baking classes are open for summer; hands-on time at the mill with your kiddos, real technique, real stone-ground flour, and real food you made from scratch together.
⭐⭐⭐⭐⭐ "My son Jude and I took this class and absolutely loved it. Everything ran so smoothly, and the cookies were amazing. We can't wait to do it again!"
Spots are limited. Link in bio to reserve space!
You don't need a pizza oven to enjoy perfect pizza crusts this summer. Take full advantage of your outdoor grill for crisp and chewy sourdough crusts made with our stone-ground organic Butler's Gold 00 flour. Plan your weekend pizza parties now! SHOP the flour and find the recipe online. ⬆️
Pantry staples at most grocery stores have ingredients you wouldn’t find in a home kitchen — preservatives, synthetic citric acid, sugar alcohols. We source ours differently. Every item on our shelves is seed oil free, and most are made by small producers using traditional methods.
All of these clean pantry staples are in the shop and on Instacart!
@americanvinegarworks@organicobello@fishwives@bartonspringsmill@batchnutbutter@rasm.community
Somewhere in Texas, a field of wheat is catching the light.
A farmer planted it by hand, tended it through ice and wind, and made a thousand small decisions we’ll never see. That stone-ground flour in your pantry is that belief made real.
When you bake with Barton Springs Mill flour, you close the circle. You fund a farmer who wakes up another day to plant. Because we're all behind him.
Happy Earth Day. 🌾
Buenas tardes,
Last weekend we hosted our first birote class with Barton Springs Mill. It was a small and intimate class where students were lead with their hands the gift of bread. Birotes hold a special place in Josh’s heart. Combining the history of ancient bread technique and the culture behind birotes, it’s a perfect blend of our world. A sourdough sandwich bread originated from Guadalajara, Mexico.
When we think of what Feliza’s is, we think of us being Mexican-Americans and how to make sense of that in today’s world. What makes the most sense to us is the idea that we can hand down our knowledge, culture and care to others. Classes like this are what makes us rich. We love to be a part of the community and birotes have helped us get there.
The class in the end was rewarded with torta ahogadas filled with carnitas. We got to break bread which was in turn a gift to us.
Thank you always to @Bartonspringsmill for giving us a platform, and providing such care into a product most of us can take for granted.
Hecho a Mano y con amor.
Made by hand and with love.
The most important thing you can give your kids isn't a thing at all. It's time. Real time. Just you, your kid or kiddos, and sticky dough you're both equally figuring out together. No laundry calling from the other room, no notifications, no half-attention.
A room where nothing competes for your attention and where your child gets to discover that the two of you can make something from scratch, and it turns out better than you expected.
This May, we have two chances to show up for that. ⬇️
🍕 Parent & Me: Pizza Rolls with Nadia Rodriguez Sunday, May 3 | 1–3pm Mix, roll, and fill homemade pizza rolls from scratch using organic stone-milled flour. Ages 5+. $150 per parent + 1 kiddo | $25 additional kiddo (limit 1)
🍝 Parent & Me: Mother's Day Hand-Rolled Pasta with Stephanie Catlow of The Salty Dough Company Saturday, May 9 | 10am–12pm Cavatelli, spizzulu, anellini, busiate — shaped by small hands, cooked in the simplest sauces. Ages 5+. $150 per parent + 1 kiddo | $25 additional kiddo (limit 1)
This isn't another movie night. This is doing something together as a team. And they'll remember it forever.
Link in bio to reserve your spot.
Crunchy, spicy, sweet, fresh - a dish that could only be created at L’Oca. A panisse like you’ve never had it with @bartonspringsmill corn & chickpea flour, Sicilian jalapeño chutney, melon molasses, and mint. Order in April to support @eatforimpact
Same recipe. Better cookies. The only thing Linda changed was the flour.
Our Premium All-Purpose stone-ground flour is a custom blend of Rouge de Bordeaux and Sonora, two heritage wheats sifted to '00' for the kind of cookies, cakes, and pies that make people ask what you did differently.
Now it’s your turn. 🍪 Shop the link in bio.⬆️
