Stone Milled S l o w l y
Creating the Most
Nutritious Whole
Wheat Flour
Jiu-Jitsu
ICU- Christmas Day
Natural Granite Stone
The She Shed = Brick and Mortar Micro-bakery
Hey there, my name is Claris Oas. I am an active ICU nurse at Scripps Hospital who wants to help my patients and community eat better, starting with the flour you consume. The flour available is horrible for people. It is stripped of its nutrients and spikes glucose levels.
We freshly stone mill (FSM) organic ancient grains in-house with granite stones to make whole wheat flour for our sourdough baked goods. For all flour orders we stone mill slowly an hour before you arrive and immediately vacuum seal in an amber glass jar. This assures the maximum nutrients in the stone milled whole wheat flour. Wheat berries (what flour is made from) are packed with 40 of 44 essential nutrients the body needs to survive.
How Your Flour is Made Truly Matters
*Freshly stone milled flour matters because most nutrients are lost within 3–7 days after milling when air, light, and time oxidize the flour.
The bread you buy is usually made from flour milled months to years ago. There is no nutritional value just empty calories and prediabetes in the near future.
Daily I eat freshly stone milled whole wheat Einkorn sourdough —in my pancakes, pizza, or sourdough bread. If I can help my patients before they end up in my ICU, it’s through prevention. Choosing freshly stone milled flour sets you on a healthier path far from my ICU bed.
Walk with me as I share this message: enjoy the benefits of a local miller. It is rare to have one in your neighborhood. Ancient grains that are freshly stone milled into whole wheat flour won’t spike your blood glucose levels. Why? Read more in the “Learn drop down page.” Highly processed enriched flour ~ all breads, pizza, crackers, etc. — spike glucose and lacks nutrition, contributing to the rising obesity pandemic.
No More Paper Bag-Upgrade to A Vacuum Sealed Glass Jar
It is packed with vitamins, minerals, and fiber. Our baked goods are made from this flour, natural levain, celtic salt and filtered water; it is a super-food. 40 of the 44 essential nutrients the human body needs to function.
You cannot find this Slowly Stone Milled Whole Wheat Flour anywhere!
We Stand Out:
No seed oils and we use ancients grains
We mill our flour in-house
S l o w l y
All our baked goods have levain and are cold fermented a minimum of 2 up to 7 days
We minimize light and air exposure to our flour at all times
No Plastic will ever touch your baked goods- This She Shed is non plastic
We vacuum seal your freshly stone milled flour in amber glass jars locking in nutrients and flavor.
Why We Stand Out
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Einkorn is considered a "superfood" grain because it contains more pyridoxine (vitamin B6), iron, phosphorus, and manganese, and antioxidant compounds like lutein and beta-carotene just to name a few, compared to modern wheat.
Studies indicate that Einkorn contain significant levels of micronutrients, including folate, which supports DNA repair and brain health.
We proudly use organic ancient grains such as Einkorn, Khorasan, and Spelt for all our baked goods. No seed, palm, corn, vegetable, grape seed oils. No soy lecithin.
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The speed of our granite stone never exceeds 150 RPM. This assures the temperature of the flour remains low which retains the vitamins and minerals in the milled flour. KEY since this is unheard of in the modern industry- no one else does this!
Because time usually means money, but here the extra time is worth the nutrients.
Every grain we use is freshly stone milled in-house, giving you the option of whole wheat flour or wheat flour.
Our flour is stone-milled using genuine, natural granite stones, avoiding synthetic materials like corundum-ceramic used in most other mills in the USA (Nutrimill & Mockmill)—these can release unwanted binding agents into the flour during milling.
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All our baked goods use sourdough starter/levain and a long cold fermentation to build a healthy gut biome. This process is essential for locking in complex flavors and developing a robust probiotic that helps lower the glycemic impact of the baked goods. It takes a minimum of 2 days and last up to 7 days for the entire process.
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From the sprout of the mill we redirect the flour into a linen beeswax covering that creates a short pathway directly into the customer's glass storage container to keep the flour fresh where I then vacuum seal it; locking in the nutrients.
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We pride ourselves in a “Non Plastic Kitchen.” This task demands great effort and ingenuity to ensure top-quality baked goods for our valued customers.
We solely use equipment made of glass, bamboo, ceramic pots, granite slabs, natural wood, beeswax paper, linen, cotton cloth, cast iron, stainless steel containers, promoting sustainability and minimizing environmental waste since our supplies/cookware are made of nature material.
All our packaging and every single kitchen tasks rely on tables, bowls, mixers, and other traditional tools made from natural material; your food will never come into contact with plastic or seed oils at Give Us This Day.
We are a licensed Cottage Food Operator (CFO) micro-bakery that truly cares about the people and friends we serve.
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Amber glass vacuum sealed freshly stone milled flour is golden, unique, and just makes sense. Why amber glass because it hinder the light which degrades the nutrients. Vacuum seal is the ultimate standard for freshness next to stone milling yourself.
Carlsbad is my playground:
Where I care for the sick
Cruise to Warm Waters to play beach volleyball
Train Jiu-Jitsu with my crew
Mill Whole Wheat grain in our She Shed
