Jeff and Emma Zimmerman, a father-daughter duo, started Hayden Flour Mills in response to their desire to have flavorful and unmodified flour. Working with local farmers, they have re-introduced ancient and heritage grains into their products. By using a stone-milling technique, the most nutritious parts of the grain are retained for optimal tasty results

Hayden Flour Mills

Meadow's Pierogi

Olipop

Brought to North America by Spanish missionaries around 1640, White Sonora was first planted in the Sonoran Desert, near the present-day United States-Mexico border.  It has a mild, sweet flavor ideal for any baked good.<br><br>Our All Purpose Flour contains stone milled, lightly sifted White Sonora whole grain flour blended with high-protein bread flour for performance that can be freely substituted 1:1 in recipes.