We stone mill locally grown organic grains from our farm. Never bleached, never anything added, 100% natural

Our Flours


Bread Flour

Like all our flours our bread flour is made using 100% certified organic hard red wheat. This flour produces a great texture to your bread. Your dough will have a smooth elastic consistency due to the high protein content of hard red wheat.


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Cake & Pastry

Our light fluffy organic grain unfortified cake and pastry flour makes it possible to create delicate delicious pasties and cakes. Works just like conventional cake and pastry flour with a fresh nutty flavour. Try it in your next pastry crust or cake!


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1847 All Purpose Flour

All Purpose

Made using Organic Hard Red Wheat. The higher protein makes great breads, pizza doughs and anything else you can think of! Try it and see the flavour your baking has been missing all these years! You can subsitute all purpose flour for our daily grind flour directly.


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Red Fife

Red Fife is a grain that originated in Scotland and was brought over here in the 1800’s. Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. Try it today!


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1847 Organic Ontario Rye Flour

Rye Flour

Our light and dark organic grain stone ground rye flour is perfect for bread! Freshly stone ground rye flour add a great flavour to your rye or multigrain breads. Taste the difference fresh ground flour can make to your baking.


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Ontario Whole Wheat Fllour

Whole Wheat

Our “Run of the Mill” is also made using Organic Hard Red Wheat, this whole wheat flour is a great addition to your breads! The high protein level of the hard red wheat produces the perfect amount of gluten while still having the earthiness of whole wheat.


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Our flour is made using the entire grain!

I purchased your all purpose flour a few weeks ago as my son has severe seed allergies (particularly flax, sesame and poppy). For the past three years we have shifted the way we cook to be 100% home prepared and unprocessed and we’re trying to buy local organic as much as possible. This weekend, we made an old family recipe for bacon buns (buns filled with onion and bacon … the recipe is from Latvia). I’ve made this recipe for many years thinking that there was something wrong with the recipe because it just didn’t taste the same as when I was younger (we lived on a small farm in northern Ontario). Our bacon buns yesterday were absolutely delicious and tasted just like they did when I was young! My boys loved them and my son had no reaction whatsoever. We also made our Sunday pancakes this morning which also turned out amazing. Please keep up the great work! Its so shocking to think how our food supply has become so compromised over the past decades. I truly believe it is affecting people’s health. I’m so grateful there are still farmers who are keeping our food pure. I will absolutely be ordering more. Very best regards.Erika

Hello Friends at 1847. Since I arrived back from France (where I lived for 30 years), I’ve been using my sourdough (originating from the Champagne region NE of Paris) with various flours. Your Daily Grind at 66% hydration produced the best bread of my long baking career. Please keep up the good work. Many thanks! George

Our unbleached unfortified flours allows anyone to continue to use their favourite recipes while improving the flavour of their baking.