Welcome to our new web site at DaisyFlour.com. Please take a look around and learn something about our flours. They date back to colonial kitchens and even to cowboys’ cookfires , as explained on our BLOG tab . From our FAQ tab we explain about local wheat, milling techniques, organic grains and more.

Daisy Flour is 100% organic (because we believe that any smaller percentage is just not, well, one hundred percent as nature creates it.)Daisy Flour is kosher and it is NOT bromated, bleached or enriched.

Flour – as you may know – is a delicate and natural product that we coax gently out of the kernel of wheat or spelt. The Daisy label originated in Lancaster, Pennsylvania in 1890 and is still sold here by independent grocers. The Annville Milling Company has been continuously operating on the site of a Penn land grant since 1765, making this the oldest of its kind in the United States. To learn more about our history please select the Annville Mill link above.

Today, Daisy Flour is distributed by McGeary Organics, Inc, a division of McGeary Grain. We also make organic feeds and fertilizers. Buy them online at www.McGearyOrganics.com.

Our pastry flour customers asked us to mill some hard wheat for bread flour and we did so in 2009 for the first time.

For 2010 we were lucky enough to find heritage white spring wheat called Clark’s Cream. So we are milling-- this week—both white and red wheat. Specify which one you want to try when you order Bread Flour in 2010. And be sure to let us know what you think, especially if you try both varieties.

Go to www.youtube.com/watch?v=pJhIcxERhmM for a lovingly restored video where Farmer Clark himself tells you how heritage grains are developed and harvested.

Hard wheat doesn’t grow as well in our climate as it does out on the prairies where Earl Clark created his famous strain of white spring wheat beginning with a few seeds in 1912. IF you prefer a red hard wheat flavor for your bread, you can buy Daisy Bread Flour made from another heritage grain, Buckskin, online or by calling our office.

Or by visiting these bakeries who use our Bread Flours in New York, New Jersey and Pennsylvania.