Revival Mill & Bread Co. is a stone mill and grain company founded by Ethan and Braleigh Triplett especially for bread makers. We’re dedicated to restoring value to real flour—from farm to table.
Established in Lubbock, Texas – 2023
I’m Ethan Triplett, Ph.D., Master Miller at Revival Mill. Braleigh and I started our mill with a simple goal: to restore meaning to the most overlooked ingredient in your kitchen—flour.
For too long, grain has been stripped of its identity. Farmers across the Texas Plains grow remarkable crops—grains shaped by soil, climate, and years of know-how—but when those grains enter the commodity system, they lose their name, their flavor, and their story. We built Revival Mill to change that.
We’re here to connect people—home bakers, chefs, bread lovers—with flour that matters.
I’m not just talking about organic, or stone-milled, or heirloom. I’m talking about real value—for both the farmer and the baker. Grain grown with intention, sourced directly from the field, and milled fresh for flavor and performance. Grain that hasn’t been blended, bleached, or broken by an industrial process. You don’t need filler flours or forgotten seeds—you need something real, something alive. That’s what we give you.
Revival Mill & Bread Co.
We partner directly with growers who farm with care and pay them fairly—because their grain deserves recognition and value.
Whether you bake once a month or every day, you deserve flour that works and flour that tastes like something.
We don’t need to overprocess or overengineer. We need to trust what good grain, good soil, and good people can do.
When you buy from Revival Mill, you’re not just buying flour and/or grain. You’re becoming part of a better system.
Responsibly sourced grains from farmers we know and respect.
Crafted for taste, nutrition, and texture—on a Bakers Grade™ mill.
Milled to order so you get peak flavor and performance every time.
Ancient and regional grain varieties brought back into the fold.
Whether you’re experimenting with your first loaf of sourdough or you run a microbakery, we’re here for you. We’re not just selling flour—we’re restoring the connection between land, seed, mill, and table.
Let's bake something together.
Ethan Triplett, Ph.D.
