USDA Organic

United States

Organic

Identity Preserved

Crop Rotations

Regenerative

We are an artisan mill, specializing in stone-milled heirloom and landrace grains. Many of these were grown here in Texas in the early 1900s, and we are now working with Texas farmers to grown them here once again.

All of our farmers utilize sustainable organic practices. We actively participate in the process, acting as our own seedsmen, providing seed stock directly to our farmers. The resulting crops come straight from the combine to our door. We then mill on demand for our wholesale customers, retail, and Austin area farmers' markets.

We offer whole grains and a wide array of whole grain and sifted flours for all baking, culinary, brewing, and distilling needs.

Barton Springs Mill, Inc.

TAM 105 is a hard red wheat variety developed by Texas A&M in 1976, now widely considered open-pollinated. A good performing wheat that makes great bread, pizza, muffins, and cookies, with a relative neutral flavor that makes it suitable to mix with other high value wheats. Grown by a certified Organic farmer (since 1993) in Miles, Texas. 

Falling Number: 382
		
Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

TAM 105 Wheat

Bloody Butcher is a deep red to burgundy colored dent corn, developed in Virginia in 1845. Bursting with corn flavor, this variety is ideal for cornmeal and grits. Our Bloody Butcher corn was grown in Rockdale, TX.

Heirloom Bloody Butcher Red Corn

Conventional (Non-GMO)

Precursors of this strain of flint corn have been raised continuously for 800 years on the mesas of northern Arizona. Used by the Hopis to make ceremonial Piki Bread. Hopi Blue makes an excellent cornmeal for blue cornbread. Whole kernels are nixtamalized for masa to make blue tortillas. Grown in Rockdale, TX.

Hopi Blue Corn

Ethiopian Blue-Tinge Emmer is one of three ancient grains (along with einkorn and spelt) that constitute farro, first cultivated 9,600 BC in the Fertile Crescent. 

Emmer has different gluten molucules from wheat, and can't be used alone to make a rising bread. However, the applications for this delicious and uniquely flavored grain are endless--mixing this flour with any of our hard red winter wheat flours for fast rising yeast breads. It also makes great pasta, and is great cooked as a whole grain breakfast cereal. Additionally, Emmer is an antioxidant and a great source of protein.
		
Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

Ethiopian Blue-Tinge Emmer

Open pollinated, organic and grown by a cooperation of farmers in the panhandle of Texas and New Mexico.

Open Pollinated White Corn

Stone-ground flour and ancient whole grains

Barton Springs Mill, Inc. Portfolio