Molino de Piedra Manual

There is no fresher flour than flour you grind yourself, moments before baking. This hand-cranked stone mill turns heritage grains — einkorn, emmer, rye, spelt — into whole-grain flour with all the bran, germ, and nutrition intact. No electricity needed.

The Naxos basalt millstones produce flour from fine to coarse with a simple adjustment. The solid beechwood body is built to last decades, and the clamp mount fits any kitchen worktop. At roughly 50g of flour per minute, you can grind enough for a loaf in under ten minutes.

This is the missing link between growing your own heritage grain and baking bread the way it was made for centuries — stone-ground, whole, and genuinely nourishing. Pair it with our einkorn, emmer, or heritage rye seeds and close the loop from garden to table.

Made in Germany. 10-year manufacturer warranty.