Roan Mills, a family owned and operated farm, is the first farmer, miller, baker in the greater Los Angeles area.
Farming sustainably in California since 1985, Roan Mills introduced identity preserved, heritage wheat varieties in 2013. Fifty acres of fertile ground was planted to Sonora, Glen and Red Fife wheat varieties in November of 2012. The crop was irrigated only with seasonal winter rains and the wheat thrived. We ended up harvesting 80,000 pounds of wheat in June of 2013. The varieties were harvested, cleaned and stored individually.
Using our 20” Meadows stone mills we mill these wheat varietals into flours and porridge. We use the fresh, whole grain flour to bake rustic, sour dough breads for our local farmers markets.
We also make Identity preserved rustic dry pastas and are launching a line of fresh pastas this summer.
Please follow us on Instagram for updates on product availability and Bakery opening dates.