We don't think that organic wheat and flour has to come from Canada, the Dakotas, or even Kansas. We know that it can be produced locally - here in Wisconsin.
In fact in the early 1900's before Wisconsin became "the Dairy State", you could have called us the breadbasket of the nation. Wisconsin was arguably the Number One wheat producing state in the country.
We know we can grow wheat here, and we know we can mill it here.
We started Grafton Stone Mill because we believe local grains are the next logical step in the growing local food movement.
We're nearly to the finish line of getting this thing off the ground, and we're asking for your help to get us there.
In the last 4 months we've:
- Established relationships with local organic Wisconsin farmers to grow our wheat and other small grains
- Hit the streets and discovered strong interest in locally grown organic wheat and flours, from operators of local farmers markets, to the bakers in our most popular restaurants and bakeries
- Purchased an Osttiroler 700MSM stone mill for milling wheat and grains into flour, and other ancillary equipment for all aspects of grain cleaning and gravity separation
- Secured space for our operations
- Initiated licensing and certification through the State of Wisconsin and MOSA (Midwest Organic Services Association)
We've accomplished quite a bit, but we need your help to ultimately start milling. We need to:
- Build a clean room for milling and packaging at our facility
- Build out ventilation for the mill
- Amass additional working capital for purchase of more wheat and grains
- Design and build our website/online store and procure packaging
- Research and test of other grains to ultimately mill like blue corn, rye, oats, spelt, emmer, etc.
Our team has the experience to make this happen, and can execute.
One of our farmers, who is a partner in the business, has been growing organic grains for over 20 years, and has 15 years of experience cleaning and milling organic flax seed.
Another member of our team has 10 years of experience working on and running a local CSA farm and has established CSA, farmer market, and restaurant contacts throughout Wisconsin.
Risks and challenges
We see two main challenges to our project:
1. Availability of product - wheat and other grains
We are working hard to establish relationships with interested growers all around Wisconsin, and ensure our supply can meet the demand we know exists. But like any agricultural project, growing grain is always subject to the whims of nature! Luckily, our growers are experienced and already have all the equipment needed to grow a great crop. We're mitigating our risk by growing our grains all across the state, and continually reaching out to farmers to have the ground we need.
2. Consistency of finished product - milled flour
Heritage grains, stone milling, and having a smaller numbers of grain producers can produce a product that is sometimes less consistent than what a person might get from large flour mills like King Arthur. We plan to provide important information on our packaging like protein content, falling numbers, and the type of wheat, which will help keep bakers informed and ahead of the curve.Learn about accountability on Kickstarter
- (30 days)