DAILY GRIND: THE STORY OF BOB'S RED MILL

Long before Bob’s Red Mill was the leading name in health foods across the country, there was a book and the inspiration to help people, one whole grain product at a time.

Bob's journey began in the mid '60s after coming across a book about an old stone-grinding flour mill. Unable to shake his vision of operating a flour mill that provided healthy and nutritious food, Bob tirelessly searched for his own set of usable millstones.

 Image Credit: Bob's Red Mill

Image Credit: Bob's Red Mill

To make superb whole grain flour, no modern technology can match the Old World engineering of a stone mill. The beautiful stone grinding mills, used at Bob's Red Mill, are much like the ones used during early Roman times.

With a little time and persistence, Bob and his wife found several sets of millstones and began their first mill in Redding, California.

In 1978 the couple left the mill and retired to Oregon City, but fate stepped in one afternoon when Bob came across an old mill that was for sale. A few months later, Bob’s Oregon City based mill was producing stone ground flours and cereals for local customers. The rest is history.

Unlike high-speed steel rollers, their quartz millstones ensure the most nutritious parts of the whole grain remain, so we can bake wholesome goodness right into our breads.
— Terry, Bakery Chef at Rêver Artisan Bakery

Because the millstones grind at a slow speed and cool temperature, the inherent nutrients and flavor of the wheat are preserved, a production 'secret' that allows them to seal in the freshness and allow us to bake wholesome, quality foods, just as nature intended!

Terry Ramsey