HavenLeigh House

04/09/2026

Fresh Milled Buttermilk Biscuits 🧈

04/09/2026

Fresh Milled Hamburger Buns🍔

03/13/2026

Get your order in today!!!

Before I start offering fresh-milled flour, I want to be upfront.

Freshly milled, organic grains will be priced higher than grocery store flour — so please don’t expect a 5-lb bag for $3. And here’s why.

For generations, families didn’t buy pre-packaged, mass-produced flour. They milled their own grain at home or bought from small local mills. They understood something we’ve largely forgotten — freshly ground flour has nutrients, flavor, and life that modern store flour simply doesn’t.

Most grocery store flour today has been heavily processed for shelf stability. The bran and germ — the parts of the grain that contain the majority of the nutrients, healthy oils, and flavor — are removed so it can sit on a shelf for months without going rancid. What’s left is mostly starch.

That’s why store bread often lacks depth, aroma, and real nourishment.

I’m bringing it back the old-fashioned way.

Every bag of flour and cornmeal I offer will be:

• 🌾 Organic & Pesticide Free
• 🌾 Made from organic grain
• 🌾 Fresh — not sitting in a warehouse for months
• 🌾 Full of the bran, germ, nutrients, and natural oils
• 🌾 Rich in flavor and aroma

This is flour the way it used to be.

I’ll be offering:

🌾 Soft White Wheat Flour — perfect for pastries, biscuits, muffins, and lighter baking

🌾 Hard White Wheat Flour — wonderful for hearty whole-grain breads

🌾 Hard Red Wheat Flour — rich, bold flavor and excellent for traditional whole wheat breads

🌾 Kamut (Khorasan Wheat) — an ancient grain with a buttery flavor and beautiful golden color, wonderful for artisan loaves and specialty baking

🌽 Fresh Stone-Milled Cornmeal — naturally sweet and perfect for cornbread and muffins

Flour will be available by the pound.

Because these grains must be milled fresh to preserve their nutrients and natural oils, I will be offering this by pre-order only.

If you are not ready to use your flour immediately, it should be stored in the freezer to maintain freshness.

This won’t be the cheapest flour on the shelf — because it isn’t the same product.

You’re not just buying flour.
You’re buying freshness.
You’re buying nutrition.
You’re buying quality.
You’re buying tradition.

The way it used to be.c

03/13/2026

03/13/2026

Fresh Milled Loaf of Bread🍞

03/12/2026

The BEST fresh milled rolls! The Mediocre Farmers Wife recommended I try this recipe from Grains In Small Places. We paired them with our dinner last night using our A2 butter from County Line Dairy. Everything was so so good!🤍

03/11/2026

Finally got my hands on a Nutrimill! First thing on my bake list were these fresh milled muffins! 😍😍 I used Grains In Small Places recipe and they were so delicious!!

01/14/2026

We had a beautiful sunset last night 🌅

05/08/2025

We have chicks!!!
Woop woop!
🐣🐥🐣🐥
Pm for info

03/02/2025

Sourdough Cinnamon Rolls

I used the same dough recipe as my sandwich bread for these and they turned out sooo good!!

03/02/2025

🥯 Sourdough Bagels 🥯

02/27/2025

Sourdough Sandwich Bread

This recipe makes 1 loaf

Ingredients
1 cup Active Starter
1 cup warm milk
3 tbsp sugar
1/2 stick melted butter (4 tbsp)
4 cups of flour
2 eggs
1 tsp salt

Directions
In a mixing bowl add your starter, warm milk, melted butter (not too hot), and sugar. Mix until milky. If you have clumps of starter, that is okay. Next, add in your eggs and salt. Mix until combined and then you can start adding in your flour. I like to do my flour a cup at a time. You may need less or more flour. Once your dough comes together, you will want to knead the dough either by hand or with your mixer. The dough should be soft and won't stick to your hands. Once your done kneading, place the dough in the mixing bowl and cover. Let the dough rise in a warm place until doubled. Mine usually only takes 2 to 3 hours to double. ( I use a heating mat) Once the dough has doubled you will roll it out onto your counter and shape it into a log. You'll place the dough in your greased bread pan and cover again to let it rise. You'll know it's ready to bake when it's risen over the edges of the pan. Mine usually takes a little over an hour to reach this point. I score the top of the dough down the middle so it doesn't separate on the sides. I then bake at 350 for 20 to 25 minutes and then brush the top with butter when it's done. 🥰