Revival Mill & Bread Co.

From Berries to Flours, Every Bag Tells a Story

Stone-milled flours and whole grain berries from responsibly sourced Texas farms. Single origin. Farm fresh. Packed with flavor and goodness.

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Now Featuring:

Name
Revivalist
Grain Blend
Hard Red Wheat, Soft Red Wheat, Bono Rye, White Sorghum
Best For
Sourdough

Crafted for sourdough lovers, this blend brings hard red wheat, soft red wheat, bono rye, and a hint of sweet white sorghum together for rich flavor and long fermentation. Great for rustic, chewy loaves with deep character—stoneground flour or unmilled whole berries.

Shop Now

From Berries to Flours, Every Bag Tells a Story

Stone-milled flours and whole grain berries from responsibly sourced Texas farms. Single origin. Farm fresh. Packed with flavor and goodness.

Shop Now
Revival Mill & Bread Co.

Now Featuring:

Name
Revivalist
Grain Blend
Hard Red Wheat, Soft Red Wheat, Bono Rye, White Sorghum
Best For
Sourdough

Crafted for sourdough lovers, this blend brings hard red wheat, soft red wheat, bono rye, and a hint of sweet white sorghum together for rich flavor and long fermentation. Great for rustic, chewy loaves with deep character—stoneground flour or unmilled whole berries.

Shop Now

No shortcuts
Full flavor
Stone milled
Real flour

Most grains are stripped, sprayed, and stored with stuff you don’t want. Not ours. We source fresh, natural whole grains—no chemical defoliants, no storage pesticides—and handle them with care from farm to table. We mill them slow and cool on a Bakers Grade™ mill from New American Stone Mills—trusted by top bakers worldwide for flavor, nutrition, and consistency.

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How it Works

Wheat Combine

We source the finest Texas grains.

Revival Mill

You order. We mill—fresh, on demand.

Fulfillment

Pickup or delivered to your mailbox.

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Stonemill

Revival Mill & Bread Co.

Born in Lubbock, Tx

A return to what flour was meant to be.

Before industrial mills stripped grain for shelf life. Before additives and bleaching. Before flour became something lifeless in a paper sack, made to last forever but taste like nothing.

But now at Revival Mill & Bread Co., we do the opposite. We carefully source, single-origin grains — responsibly raised and regionally adapted — and stone-mill them fresh in small batches for full flavor, full nutrition, and full integrity. The result? Flour that actually tastes like grain. Flour that bakes better. Flour with a story.

We’re also working with dedicated growers to bring heirloom and ancient grains back into regular rotation—because better starts at the seed.

This isn’t just baking. It's not just bread. It's a return to flavorful, nutrient-rich grains grown intentionally for milling and baking.

Wheat Grain
Ethan Triplett

Ethan
Ethan Triplett, Ph.D.

Grains & Revivals

“Revival Mill offers flours made from wheat, rye and sorghum. All of their products are produced in small batches using locally sourced grains. The result is superior products that can’t be found in grocery stores.”

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Michael Pollan

“The elegance of the seed is its completeness. When we strip food down, thinking we can reconstruct it better, we often fail. The future of good bread isn’t about innovation—it’s about restoration. About trusting what the seed already knows.”

— Michael Pollan —
Food Author & Bread Maker

Amy Halloran

“Freshly-milled flours from small mills have great flavor because they contain parts — bran and germ — that are generally removed in the milling process.”

— Amy Halloran
Writer & Flour Ambassador

Graison Gill

“Fresh, whole grain flour is deliciously alive and encourages bakers to respond creatively.”

— Graison Gill
Baker & Mill Advocate

Andrew Janjigian

“Fresh flour brings out distinct bread flavors, challenging the idea of flour as neutral. Refined flours have diminished these natural flavor nuances.”

— Andrew Janjigian
Baker & Bread Evangelist

Paige Grandjean

“Baking bread with freshly milled flour unlocks terroir-specific flavors and nuances. Plus, sourcing locally grown grains connects the baker and the farmer.”

— Paige Grandjean
Food Editor, Food & Wine