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"Opened in Redding, California in 1974 by Bob and Charlee Moore, Moores’ Flour Mill revived the tradition of stone milling at a time when metal roller mills had largely prevailed. Stone milling grinds the whole grain—retaining the nutrient-rich bran and germ rather than separating them—which kept a culinary tradition alive and went on to influence bakers around the country." - Brooke Jackson-Glidden