A few things to know

Freshly milled flour is made by grinding whole grains into flour shortly before use or sale. It keeps more of the grain’s natural flavor and nutrients than most grocery-store flour.

Grain berries are whole, unprocessed kernels of grain (bran, germ, and endosperm intact). We mill grain berries into flour — that’s the “whole grain” difference.

We offer a rotating list of freshly milled flours, with a few staples that are usually in stock. Check the Flours page for current offerings.

Yes — all of our flours are milled from certified-organic grain berries.

No — our flour is whole grain, which means the bran and germ stay in. If you prefer a finer texture, you can sift at home (a 40-mesh sieve works well).

No. Just grain — milled fresh.

Shelf life depends on storage:

• Several days in an airtight container at room temp
• 4–7 days in the refrigerator
• Up to 6 months in the freezer

For best results, store your flour in the freezer as soon as you get it.

Yes — but it can behave a little differently than aged flour. The biggest differences are hydration and resting time.

• Let dough/batter rest 15–20 minutes after mixing (it helps absorption).
• For yeast doughs, expect slightly longer kneading and rising time.
• Start with your usual liquid amounts and adjust slowly as needed.

• The Essential Home-Ground Flour Book — Sue Becker
• Whole Grain Breads — Peter Reinhart
• Flour Lab — Adam Leonti

Email hello@mcallysmill.com or text (615) 669-8262 with what you’d like, quantity, and your preferred pickup day/time.

We mill on the day of pickup. Orders are collected from our pickup box in Brentwood, TN (near Nolensville Rd. and Concord Rd.). Payment is cash or Venmo at pickup.

Not at the moment — pickup only. Shipping may be an option down the road.

If anything feels off with your order, reach out — we’ll make it right. Because flour is perishable, we recommend freezing it right after pickup.