We are the Farmer, the Miller, and the Baker working together to preserve American farmland for tomorrow while providing the highest quality flour and grains to the bakers of today. We are personally invested in the quality of our products and our relationships with customers and suppliers alike.
Our company is built on generations of knowledge – dating back over 150 years to the pioneer days when flour was an essential staple of daily life.
Many of us grew up on farms plowing, planting, and harvesting fields, or are third- and fourth-generation bakers. This rich heritage has cultivated a company culture where our employees are an extension of our family, product quality is valued over product quantity and customer service means building relationships with our customers and our suppliers.
For us, premium starts at the source. We work directly with our farmers to sustainably grow grains that have exceptional flavor, nutrient content, color and baking performance.
When they arrive at our mills, grains are laser sorted, cleaned, stored and milled utilizing a slow and cool process that optimizes the baking characteristics of the finished product. Before embarking on their final journey to your door, our products are tested for baking performance, ensuring they live up to our quality standards.
We pride ourselves in going beyond “typical” customer service.
To us, Unparalleled Support means developing long-term relationships with the farmers we source from; working together to grow premium grains in the most sustainable way possible. It means equipping our customers with the products, knowledge and training they need to be successful. And, if what they need doesn’t yet exist, we’ll gladly work together to find a solution.
“Farm to Fork” is a popular term nowadays. But this idea – understanding where your food comes from – is something we’ve practiced since the beginning.
Transparency is good for our customers, for food safety and, ultimately, for the consumer. Today, thanks to modern technology, we can trace every one of our products back to the farm where it was grown and provide our customers with detailed specifications for every lot of grain that run through our mills. THAT is ultimate transparency.
Although our company has one foot in the past (and 150 years under our belts), our sights are set firmly on the future.
Building upon the knowledge of generations before us, we are committed to supporting the next generation of bakers tomorrow. We are continuously exploring new (and often times ancient) grains, innovating new products and baking techniques, upgrading our milling equipment and improving processes to stay ahead of food safety regulations.
The best flour selection for professional bakers in search of consistency and variety.
Didier Rosada, Master Baker & Vice President of Operations
For over 150 years our mills have supported local farmers and milled the highest quality flour for professional and home bakers.
We build upon the legacy of previous generations by innovating new farming, milling and baking techniques.
We stopped by one of our key California farms this week to kick off Harvest 2025. 🌾
Walking the fields with Darla, the farmer behind it all, and Nick, our wheat buyer from the mill, was a powerful reminder of how connected this work really is. Every step, from growing to sourcing to milling, is part of one shared effort.
Seeing the first cut of the season in person brought it all home. Before it becomes flour, before it becomes bread, pizza, pastry or pasta, it starts right here. In the fields. In the sun. With real people doing real work, guided by experience and deep respect for the land.
We’re proud to work with growers who show up season after season to bring in wheat that’s worth the mill. This is where it all begins.
•••
#CentralMilling #OrganicFlour #KnowYourFarmer #Harvest2025 #SeedToSourdough #FarmToFlour #GrownWithCare #GrainToGoodness
🚨Summer Merch Drop ~ New Illustrated Tees for adults AND kids, available now in our merch store. Tap the #linkinbio for details and grab one with your next order of organic flour!
. . .
🌙 Our Dreamer Series adult tees celebrate all the bakers out there who dare to dream big and shoot for the moon.
. . .
💙 Bready the Mascot is on a peaceful mission (from our mill to your home or local bakery) to spread the love of baking with every kid he meets.
. . .
#bakersgonnabake #fortheloveofbaking #bakestagram #giftsforbakers #breadshirt #breadlover #croissantlover #sourdoughlove #dreambig #retromascot #kidstees #bakerkids #centralmilling
From the first pour to the final sift, Mike leads the way in Richmond, Utah. Hands on through every step of the milling process. 👷♂️🌾
With years of experience and an eye for detail, Mike is one of our millers who ensures every batch of flour meets the highest standards. From inspecting grain texture to testing the final product, it’s all about consistency, care, and doing things the right way every time.
Proudly made by people like Mike.
•••
#CentralMilling #OrganicFlour #MillingMatters #CraftMilling #RichmondUtah #FlourWithPurpose
We love seeing our flour in action, especially when the results look like this.
Thanks to @splangerdanger for tagging us in these beauties, all made with our Organic 00 Reinforced Flour.
Summer’s here. Let’s bake!
•••
#CentralMilling #OrganicFlour #FlourInTheWild #PizzaSeason #DoughGoals
🌾 Walking the land, honoring the earth.
••
This Earth Day, we’re reminded that sustainability isn’t a trend—it’s a commitment. From seed to soil to mill, our work starts here, with the farmers who care for the land as much as we do.
Here’s to building a better food system—one field at a time. 🌎💚
••
#CentralMilling #OrganicFlour #EarthDay #SustainableFarming #FromTheField
Day 1 of @pizzaexpo is in the books! 🍕💪
••
It was great connecting with so many talented bakers, pizzaiolos, and industry pros at Booth 1869 today. If you haven’t stopped by yet, there are still two more days to check out our premium flours, talk shop with the team, and find the perfect products for your operation.
See you tomorrow—don’t forget to tag us in your photos! 📸
••
#CentralMilling #PizzaExpo #FromGrainToCrust
Featured Recipe: Durum Sesame Levain Bread! 🍞✨
••
This gorgeous loaf is crafted with our Organic Pasta Flour, using our Extra Fancy Durum Wheat milled to an ultra-fine granulation. The result? A soft, silky sourdough boasting a distinct yellow hue and an irresistible texture.
But the magic doesn’t stop there—toast sesame seeds are mixed into the dough and sprinkled on top, adding an unmistakable aroma and flavor that elevates every bite. Whether you’re crafting the perfect sandwich, savoring breakfast toast, or dipping a slice into tomato soup or your favorite stew, this bread is your new go-to.
Plus, it’s designed for convenience: mix and bake on the same day, making it ideal for bakers short on fridge-proofing space.
👉#LinkInBIo
••
#CentralMilling #ExtraFancyDurum #SourdoughMagic #ArtisanBaking #BreadLovers
📣 Introducing Organic Great Northern Plus
••
A great flour starts with great wheat, and Great Northern Plus is no exception. We developed this blend to sit between Artisan Bakers Craft Plus and High Mountain, giving bakers a versatile flour with 12.6% protein that’s both strong and extensible.
The primary wheat, Yecora Rojo, thrives in a winter cycle, bringing the performance and flavor that artisan bakers love. To fine-tune the balance, we’ve blended in Juniper wheat from Southern Utah, ensuring a consistent, workable flour that’s a joy to bake with. And, of course, we’ve added organic malted barley to support fermentation and color development.
It’s ready when you are—let’s get baking.
••
#CentralMilling #GreatNorthernPlus #ArtisanBaking #BreadFlour #BakeBetter
🌟 Rising to the Occasion! 🌟
••
We’re proud to celebrate two of our incredible Bay Area customers who have been recognized for their outstanding work in the baking world. 🥖💫
🏆 @quailandcondor in Healdsburg has been named one of the Top 22 Bakeries in the USA by the New York Times and is a James Beard Award semifinalist for Outstanding Bakery. With tangy sourdough, expertly laminated pastries, and standout seasonal treats like malted strawberry mini cakes, Melissa Yanc and Sean McGaughey bring expertise and creativity to every bake.
🌸 @blooms_end, honored as Best New Bay Area Bakery by Eater SF, delivers a uniquely seasonal and creative approach to pastries. Chef-owner Mary Denham’s rotating menu—featuring coffee-cardamom monkey bread, roasted rhubarb twists, and sweet potato marshmallow moons—perfectly captures the essence of Bay Area produce and craftsmanship.
Congratulations to both teams for their achievements and their commitment to the craft of baking!
••
#CentralMilling #OrganicFlour #ArtisanBaking #BayAreaBakers #QuailAndCondor #BloomsEnd #JamesBeardSemifinalist
🌾🚜 From Farm to Flour.
••
The journey of quality starts here—in the fields where hardworking farmers cultivate the grains that become the backbone of artisan baking. This grain is headed straight to our mill, where tradition, expertise, and innovation come together to create flours trusted by bakers everywhere.
From the fields to the mills, our process is built with the baker’s craft in mind.
••
#CentralMilling #OrganicFlour #FarmToMill #CraftedWithCare #SustainableAgriculture #BakingTradition #idahofarm #organicwheat
Our friend @maurizio at The Perfect Loaf has been working his magic with our Organic Type 70 Malted flour, and the results are nothing short of perfection. Just look at that open crumb, golden crust, and irresistible snap—everything you could want in a baguette!
Whether you’re a professional baker crafting hundreds of loaves a day or an at-home enthusiast chasing that perfect bake, our Organic T70 is your secret weapon. This versatile, high-extraction flour strikes the perfect balance of strength and flavor, with just enough bran to deliver a rustic, classic taste.
Ready to give it a try? 🌾 Hit the #LinkInBio to grab a bag!
••
#CentralMilling #OrganicType70 #ThePerfectLoaf #BaguetteLove #BreadBaking #HomeBaker #ProfessionalBaker
🌾✨ As the sun rises on a new year, we’re reminded of the beauty in being full circle. It starts in the wheat fields, continues through our mills, and ends in your hands—bakers, chefs, and creators who bring it all to life.
We’re extremely grateful for the farmers who grow the grains, the millers who craft them into flour, and the community who supports our mission to sustain and inspire.
Cheers to a bright year ahead! 🥖🌞
••
#CentralMilling #OrganicFlour #HappyNewYear #FullCircle #OrganicFlour #FromGrainToTable #BakingCommunity
Innovation and progress come from within our company, not from a boardroom. We are a company of dreamers and doers that care for each other as much as we do for every loaf of bread, pizza, cookie and plate of pasta that begins here.
Central Milling is the oldest continuously operating company in the State of Utah which has provided the finest quality flour and grains to homes and bakeries across the country since 1867. Even though we have over 150 years of milling experience under our belt, we are constantly learning about what our customers need, improving quality and service while strengthening the bond between the Farmer, the Miller, and the Baker.
Central Milling flour always performs under the most demanding circumstances. Truly the world's best.
Tony Gemignani, 12-Time World Pizza Champion
We have one of the largest selections of premium specialty flour and grains in the country, hand-selected for the highest baking qualities, milled, cracked, or blended slowly to minimize heat generation, then bake-tested for performance.
Can’t find what you’re looking for? Reach out and we’ll see what we can do. We’d love to help you create the product you’re after – whether it’s a new type of grain, proprietary blend or other custom specification.
The flavor profile of Central Milling’s wheat blends are unmatched.
Nathan Yanko, Head Baker & Co-Owner
Please use the contact form below for product inquiries, pricing or to set up a corporate account with us. We look forward to working with you!
I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.
I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.
I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.
Registering for an ABC class will automatically opt you into our email list to receive class schedules and special events at our Baking School. You can opt out at any time by clicking the "unsubscribe" link at the bottom of any email.
Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.
