Polenta by Hayden Flour Mills

Jeff and Emma Zimmerman are the father-and-daughter team that own and operate Hayden Flour Mills, located in Queen Creek, Arizona. A micro-mill that focuses on small quantities, Hayden Flour Mills employs a traditional stone mill method — a method that has been used for thousands of years — to mill their flours. The company grows and mills “heritage grains,” which are grains available prior to the 1950s, as well we ancient grains, which were harvested more than 10,000 years ago. Proud to revive an old craft that is free of the multitude of chemicals (between 18 and 38!) used in today’s conventionally grown and milled flours, the Zimmerman duo’s flours are used by some of the most popular restaurants in town including Pizzeria Bianco, which uses the flours for its popular pizzas and pastas. Hayden Flour Mills hand-cultivates products including traditional All-Purpose Flour, Pizza Flour and Pasta Flour as well as Farro Berries, Artisan Bread Flour, Ancient Barley, Stone Ground Oatmeal, Chickpea Flour and more.