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Flavour Begins Here

At Flours with Flavour, we believe extraordinary baking begins with exceptional flo.ur. That's why we proudly offer premium K2 Milling cold-milled flours, bringing rich flavour, outstanding performance, and authentic craftsmanship to every bake.From rustic sourdough to delicate pastries, discover cold-milled Ontario flours trusted by passionate home bakers and artisan bakeries

Our Signature Artisanal Flours

JOHN HAYHOE All Purpose Flour

JOHN HAYHOE

All Purpose Flour
  • Uses: pan breads, flat breads
  • Flavour: Slightly nutty
  • Specs: 11.5% protein, 0.75% ash
DAVID BLACK Strong Bakers Flour

DAVID BLACK

Strong Bakers Flour
  • Uses: bread, pizza, croissant, bagel
  • Flavour: Slightly nutty
  • Specs: 13% protein, 0.75% ash
LOFTUS Country Bread Flour

LOFTUS

Country Bread Flour
  • Uses: bread, flat breads, rustic
  • Flavour: Slightly nutty
  • Specs: 13.2% protein, 1% ash
GOLD FINCH Cake & Pastry Flour

GOLD FINCH

Cake & Pastry Flour
  • Uses: cakes, pastries, waffles, muffins
  • Flavour: Sweet flavour
  • Specs: 9% protein, 0.65% ash

Chick Pea, Spelt and Rye flours available by special order. Contact us for more information.

About K2Milling

Crafting exceptional artisanal flours with a commitment to local Ontario fields, heritage seeds, and cold-mill preservation.

Ontario wheat field under a blue sky

Ideal for home and professional artisan baking

Grains are grown locally, in Ontario fields, capturing the distinct terroir of our northern soils. By partnering directly with regional farmers, we ensure every batch of grain is sustainably farmed and fully traceable, providing a flour that behaves beautifully in sourdoughs, crusty loaves, and delicate pastries alike.

Flours grown from natural seeds

Flours are grown from natural seeds, rejecting GMO shortcuts in favor of clean heritage grains. We believe the seed is the soul of the flour. By choosing historic, resilient varieties, we cultivate deeper complex flavors, richer nutrition, and a baking experience that returns to the roots of authentic, rustic grain craftsmanship.

Farmer's hands holding organic grain seeds
Scoops of fresh stoneground flour on a rustic surface

K2 Mill uses a cold-mill process

By avoiding the heat generated in massive, fast-running industrial steel rollers, our custom cold-milling process preserves the grain's inherent vitamins, vital enzymes, and wheatgerm oils. This guarantees you bake with a living, aromatic product that performs outstandingly and is easier on digestion.

Explore K2Milling.com

Ordering

Bring the rich, authentic flavor of stone-ground heritage grains to your kitchen. Select your quantities below and submit your request directly to our mill.

Bowl of freshly milled artisanal flour with whole grains on a rustic wooden table Artisanal baking prep with paper flour bags and wheat stalks

Collection & Payment

Pick Up

East Oakville. Available for pickups during evenings and weekends. Exact location details will be provided in your confirmation email.

Payment

Due at pick up. Please send e-transfers to payment@flourswithflavour.ca or bring exact cash at the time of collection.

Tips for Success

Mastering the artisanal craft of baking starts with understanding your raw ingredients. Elevate your loaves and achieve consistent, flavorful results with these essential flour techniques.

A rustic scoop of freshly milled flour showing ash and texture

1. Ash Content & Flavour

The mineral level left after burning a sample of wheat determines its ash content. Higher ash means more rustic, mineral-rich, and complex grain flavours in your final sourdough loaf.

Baking scale with ingredients measured accurately

2. Weight vs. Volume

Ditch the measuring cups. Always measure by weight using a digital scale. Standard volume measurements vary up to 20% due to packing, directly impacting your hydration levels.

Mixing flour and water into a smooth artisan dough

3. Hydration Needs

Every grain absorbs water differently. Whole wheat and stoneground varieties drink significantly more water than white flour. Adjust your ratios slightly with each new bag.

Dough rising in a bowl with aeration and bubbles

4. Rising Agents

Whether working with instant dry yeast or a wild, bubbly levain, temperature is key. Maintain dough around 24-26°C (75-78°F) to ensure strong, balanced enzymatic action.

Dough resting in a proofing basket dusted with white flour

5. Proofing Times

Bake by feel, not by time. Use the poke test: gently press the dough. If it springs back slowly and leaves a shallow indentation, it is perfectly proofed and ready for the hot oven.

Flour stored cleanly in sealed glass pantry jars

6. Storing Flour

Keep grains fresh and prevent oxidation. Store high-quality artisanal flours in airtight glass containers in a cool, dark place. Freeze whole grains if stored longer than three months.