My Flour Fight: First, To Make Organic Flour, Then to Convince People to Buy It.
“After finishing college, I decided to work with my grandfather in our small family mill in Spain. Later I took some milling courses and several courses about bread and flours. I have been working in Harinera Roca for 25 years trying to look for and provide what bakers want from their flour. We have transitioned from being conventional millers, making only one kind of wheat flour, to an organic mill selling 34 different types of flour.”
Skaertoft Mill: The First 11 Years – Where Do We Go From Here?
How to Live the Dream, Fulfill the Vision, and Survive as a Business
Marie-Louise (MSC Agronomy) is the co-owner of Skærtoft Mølle, a family owned, small-scale organic mill in the southern part of Denmark. Together with her parents she has established a (now) well-known brand of high-end organic stoneground flour, which is sold in supermarkets, restaurants, and canteens. Today Skærtoft has 10 full-time employees and sells approximately 600 metric tons of various flour products each year. Around 40% of the grain comes from the fields surrounding Skærtoft and the rest is purchased from organic partners, thus enabling a never-compromised 100% traceability.