Pantry · Queen Creek, Arizona
Hayden Flour Mills
A father-daughter mill stone-grinding Arizona heritage grains.
- Founded
- 2011
- Founded by
- Jeff Zimmerman, Emma Zimmerman
- Based in
- Queen Creek, Arizona
Their story
Jeff Zimmerman and his daughter Emma started Hayden Flour Mills in 2011, reviving the name of a historic Tempe mill that Charles Trumbull Hayden opened in 1874 and that ran for more than a century. Jeff was convinced modern roller milling had stripped flavor out of flour.
They began milling with a single Austrian stone mill in a room at Chris Bianco's Pane Bianco in Phoenix. Family friend Steve Sossaman grew their first crop of heritage wheat on his Queen Creek farm, and the mill later moved into a larger space on that farm.
How it's made
Hayden works with Arizona farmers to grow heritage grains such as White Sonora wheat, a drought-tolerant variety introduced to the region in the 1600s. The grain is ground on stone mills to keep the bran, germ, nutrients and flavor in the flour.
Our featured pick
Artisan Bread Flour (2LBS)
$13.00
Blends of two heritage hard winter wheat varieties. Protein content of 14%, perfect for a fresh rustic loaf.
Shop Hayden Flour Mills
2 in stock
Why we carry them
We love Hayden flours for bakers who want more flavor in their bread and pasta. The White Sonora is a good place to start for tortillas and cookies.
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