I'm completely surprised no one has done a review for this place…read more
The quality of Barton Springs Mill flours is a direct result of the tireless work of our farmers. It is vital to us to use as many crops as possible grown within the state of Texas. Without our farmer partners, our mill would not exist.
What we love most about our farmers is that they showed up for us before we even existed. When BSM was only an idea in James' mind, he found 30 organic grain farmers on agrilicious.com. Ten agreed to meet with him. He toured the state, driving to farms from Amarillo to Tokio, talking with each farmer and learning about the land. To his full surprise, all agreed to work with him on this non-existent business--more farmers than he needed, in fact.
James chose two, knowing they would produce well more than he could handle for that first growing season. A third farmer insisted he be included, too. James agreed to give him some seed, but certainly not to buy any finished crop. Come harvest, the cream of the crop came from 78-year-old Ralph Hoelscher of Miles, Texas. The insistent one, of course. James bought the entire crop.
Since our early relationships with farmers like Henry Martens, Ralph Hoelscher, and Aaron Vogler, to the new partnerships we're forming with Bob Baker and the Kelton Coleman, we have seen first hand the labor and risks of farming. These people get up earlier than we do and they work harder than we do, all on crops that may or may not work in their soil. We all learn through the process. High protein wheats? Those are going to Ralph, whose land, for whatever reason, pumps up the protein on any wheat he plants. He is the talent behind TAM105, a go-to for our pro bakers for its consistency and price. Aaron's land excels with Sonora soft wheat and Danko rye.
The way we see it, we're partners. All in this together--our seeds, their soil--with seasonal variables far beyond any of our control. We do the work of cleaning, milling, and providing products to our customers. But our farmers, they're doing the real work, and we thank them for taking the risk with Barton Springs Mill.
I copied and pasted the above from their website.
I took a class here on Sunday. Rye Bread. This was a hands on class. We were given the ingredients to make Rye bread. We watched the instructor, and then we made our own. As our bread was in the oven, we took a tour of the mill. Great information about how berries become flour. And how their mill runs. It's super clean inside the mill. Very impressive.
If you're interested in making bread, or pasta, or pizza, or several other bread items, take a class with Barton Springs Mill.
Check out Abby Jane Bakery too. They are attached to the mill.