Wow!
Dear neighbors,
Thank you all so much for your recent inquiries and orders. It's been so gratifying to receive such a flood of interest and encouragement so quickly! I'm realizing I've kept my milling obsession among a small circle of friends for far too long!
First, if I haven't responded to your email yet, I apologize. I will get back to you as soon as possible. I'm scrambling keep up, while tending to the mill, and staying on top of the unexpected home-schooling responsibilities with our two little ones. I have just set up a simple website with information and an order form, which will help a lot.
If you have already ordered, paid, and we've set a pickup date, don't worry, you don't have to do anything else. If not, please place future orders using this form
One quick note about my flours. True, whole kernel wheat flour is a wonderful thing. It is loaded with nutrition, and incredibly deep, nutty flavors. If you are used to using white flours (including many flours sold at stores as "whole wheat," which are just brownish-looking white flours), there may be some differences. Two quick things. First, don't hesitate to call or email if you need any help. Second, I will soon be producing a sifted wheat flour as well, which will behave a little closer to what many are used to, but, because of the nature of stone milling, is still loaded with nutrients, fiber, and rich, complex flavors. More soon.
I need to go fire up the mill now for today's pickups, so if I've promised you a response email or a recipe, I will have to ask you for a little more patience. Thanks for understanding!
(Oh, also, I took the liberty of adding everyone to a simple email subscription list, so I would have a way to get this to you all. If you'd rather not get updates like this from time to time, feel free to unsubscribe below.)
Yours,
Benjamin Holland
(773) 675-7359
benpeterholland@gmail.com
Website