Our Story

I thought I was giving my family the best bread I could—baking from scratch with organic flour from the store.

Then I learned the truth...

Commercial milling stripped away the bran and germ—the parts full of flavor and nutrition.

What was left?

A lifeless powder that lasts forever.

Diseases followed—pellagra, rickets, deficiencies never common before.

The “fix”? Enrichment.

A few vitamins added back…

But the flour itself stayed dead.

So I did what my Nani once did in Pakistan: she cleaned wheat berries and sent them to the local mill for grinding.

Every day—fresh flour used to make rotis for our family.

I began milling wheat and ancient grains and what I found was bread that came alive again.

Flavorful.

Nourishing.

Deeply Satisfying.

Somewhere along the way, we lost what our grandparents knew—

and with that came a flood of misinformation.

We’ve been told that gluten is the problem.

But gluten was never the enemy.

Dead flour is.

At Ayah Flour Mill, we mill flour the way it was always meant to be—

Stone-ground.

Freshly milled.

Every part preserved.

The bran, the germ, the oils—nothing is ever stripped away, just as nature intended.

Flour that is fresh. Flour that is alive. Flour that truly nourishes.

This is not new.

This is not a trend.

This is the way flour used to be—

the way it was always meant to be.

Fresh flour, for everyone.