Barton Springs Mill

June & July classes are live! Escape the summer heat, catch up with a friend, make it a date, or schedule a lone reset your future self will thank you for. Classes fill fast, so book online ⬆️ today!

Just in time for Mother's Day weekend. 🌸
A decadent platter of whole wheat crepes made with sourdough discard, no crepe pan required, and ready to pull from the fridge in the morning.

When you don't want to compromise texture for fiber, reach for our stone-ground Sonora. One of the oldest heirloom wheats in North America, it's a soft white winter wheat with naturally low gluten-forming proteins; the perfect flour for tender, delicate things.

Whip up a batch of our test kitchen Sourdough Discard Crepes tonight. Come morning, all that's left is the pour.

Shop the flour and find the recipe on our website. ⬆️

Schedule summer fun. Make a memory together. ♥️

Our Parent & Me baking classes are open for summer; hands-on time at the mill with your kiddos, real technique, real stone-ground flour, and real food you made from scratch together.

⭐⭐⭐⭐⭐ "My son Jude and I took this class and absolutely loved it. Everything ran so smoothly, and the cookies were amazing. We can't wait to do it again!"

Spots are limited. Link in bio to reserve space!