Hayden Flour Mills is a family business (started by a father-daughter team) that is devoted to making the freshest and tastiest flours from some of the world’s oldest varieties of wheat. Jeff and Emma Zimmerman started Hayden Flour Mills in 2011 on a quest to make bread that tasted good — like it used to. That’s when they discovered heirloom wheat and a whole world of colorful and flavorful grains. The Zimmermans started growing one of the oldest wheats in North America called White Sonora and stone milling it in their garage. Soon enough they were selling to local chefs and home bakers and had to move out of the garage and into a bigger stone mill. They started growing more acres of White Sonora Wheat and other varieties of grains like Emmer Farro, Tibetan Purple Barley, Blue Beard Durum, Durum Iraq Red Fife, and Einkorn, to name a few of their favorites.

The hunger for artisan bread and fresh flours has continued to grow and today Hayden Flour Mills grows ten different heritage and ancient grains in Arizona, partnering with Family Farmers.  The grains are milled into heritage baking mixes, stoneground polenta, pasta flour, pizza flour and artisan bread flour and are used to make into everything from crackers and cookies. Their products are available at Whole Foods Markets and Eataly and used by chefs across the country and their flours have been featured in Martha Stewart Living, Eating Well, Saveur, Bon Appetit, American Way Magazine, and Marie Claire.