Summary: Emma Zimmerman tells us how she and her father grew their small milling operation from the back of one of Chris Bianco’s restaurants, into a nationally distributed heritage grain and flour brand. We discuss their roots to the historic Hayden Flour Mill in Tempe, Arizona and what it takes to produce the same high quality stone milled heritage grain products today. She talks about the benefits and challenges of baking with stone milled flour and why flavor is at the core of everything they produce.
