The mill at Boulted Bread was designed and built by Fulton Forde with the help of friends far and near.


It is a prototype for the 26" mills from New American Stone Mills: a collaborative building project Fulton began with Andrew Heyn of Elmore Mountain Bread


Fulton first learned about stone milling while working on a German mill at Farm and Sparrow in Candler, NC. 

Fascinated by the heightened flavors and enhanced nutrition of stone-milled flours, Fulton traveled North America to learn more about milling. Our mill is the culmination of those travels. It is designed specifically for our bakery's needs, with age-old mills as its main inspiration.


Having our own stone mill frees us from the binds of commercially available flours. Instead, we can seek out more flavorful, nutritious, heirloom grains.

For more information about our mill, check out: 

                               New American Stone Mills