Welcome to Stone Mill Bakers. In the bakery we grind our own wheat to make flour and turn it into bread. We also grind our own rye and corn. We use Montana wheat because it hKirby Dr & Westeimer Rdas the highest protein and lowest moisture, which makes the best bread! Not to mention, our breads are made with no added fats, oils, and no Preservatives! One exception to that is the Jalapeno Corn Bread, which has some real butter added to keep the corn from drying out.