What are the opening hours?

Monday 9am - 4pm Tuesday 9am - 4pm Wednesday 9am - 4pm Thursday 9am - 4am Friday 9am - 4am

Janie's Mill, 405 N. 2nd Street, Ashkum, IL (2026)

If you choose to pick-up your order at Janie's Mill Ashkum small storefront, please make a note on your online order and contact Renee at [email protected] to arrange a pick-up time.

06/15/2026

If you haven’t explored our ancient grain lineup yet, this is your sign!

Ancient grains are some of the most exciting products we carry at Janie’s Mill -each with its own rich history, unique flavor profile, and incredible nutrition.

Whether you’re eyeing Einkorn, one of the oldest cultivated wheats on earth, with a beautiful golden color and rich, buttery, nutty flavor - or our Spelt, which is mild, slightly sweet, and wonderfully versatile - or any other Ancient Grains we carry, you will love these flours that have stood the test of time.

Not sure where to start? Our Ancient and Heirloom Sampler is the perfect way to try four of our most-loved varieties - Einkorn, Red Fife, Turkey Red, and Spelt - all in one order. You can even add a Janie’s Mill organic cotton tote to make it a gift! 🎁

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06/14/2026

Yes, you can make homemade yeasted donuts. And yes, once you do, there is no going back. 🍩

This Classic Yeasted Donut recipe uses our All-Purpose Flour to create a dough that is soft, pillowy, and everything a great donut should be. Light enough to melt in your mouth, sturdy enough to hold a generous filling or glaze, and made with freshly stone-milled flour you can actually feel good about.

Yeasted donuts have a depth of flavor that baked donuts and store-bought versions simply cannot match. The slow rise develops flavor and a tender, airy crumb that is completely irresistible, especially when fresh and warm!

Get the full recipe here: https://www.janiesmill.com/blogs/recipes/donuts

06/11/2026

Harold has a field update and it’s a good one! 🌾

Our Hard Red Spring Wheat, planted about 3 months ago, is growing tall and looking beautiful as it matures. We had good pollination a few weeks ago and the kernels in each head of grain are now filling out.

Once harvested and cleaned, we stone-mill those grains right here at Janie’s Mill into our most popular bread flours. High-Protein Bread Flour is perfect for high-rising sourdoughs, baguettes, and enriched breads, and Italian-Style Pizza Flour makes crispy, flavorful pizza crusts and artisan breads. Our Hard Red Spring Wheat is also part of our Artisan Blend and Sifted Artisan flours, which are great for both yeasted and sourdough breads.

Every loaf, every pizza, every beautiful bake you make with these flours starts right here in this gorgeous field of grain. We love bringing you along for the journey. 🙌

Stay tuned for more field updates as we get closer to harvest!

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06/10/2026

Variety is the spice of life, and biodiversity is the life-blood of Janie’s Farm and Janie’s Mill! 🌾

One look at our labels and you see the biodiversity of our farms at a glance - from red (wheat) to yellow (corn) to green (oats) to chartreuse (ancient grains) to blue (buckwheat) to lavender (barley) to purple (rye)! Every bag tells its own story and brings its own flavors and nutrients to your table.

Every grain we grow and mill is an intentional choice rooted in the knowledge that biodiversity is crucial. Growing a diverse range of organic grains - rather than a monoculture - builds healthier soil, supports resilient ecosystems, preserves agricultural heritage, and gives bakers like you access to flavors and nutrition that have been largely absent from the food system for generations.

So the next time you order from Janie’s Mill, know that you're not just buying flours and grains. You're supporting a way of farming that's better for the land, better for your health, and better for the future! 🙌

06/07/2026

This classic buttery-cheesy scone recipe was generously shared by Katrina Heche, the voice behind in Stoughton, Wisconsin - and they are absolutely perfect!

Made with our Silky Smooth Pastry Flour, these scones have that irresistibly tender, flaky crumb that only a good pastry flour can deliver. Sharp cheddar, fresh chives, a hint of garlic, cold butter, and chilled heavy cream - simple ingredients that come together into something seriously impressive.

One tip we love from the recipe: refrigerate your scones for 30 minutes before baking. It keeps the butter cold, reduces spreading, and gives you those beautiful defined edges that make a scone look as good as it tastes. 🙌

Head to janiesmill.com for the full recipe - and give Katrina a follow at for more incredible baking inspiration!

Get the recipe here: https://www.janiesmill.com/blogs/recipes/cheddar-chive-scones

06/06/2026

Yes! Our Frederick White Wheat is a 100% extraction flour, meaning the entire grain is present— bran, germ, and endosperm — just as it was in the whole kernels before stone-milling. So it’s an excellent whole wheat flour choice, especially for cakes, cookies, biscuits, and quick breads where you want whole grain nutrition with a milder, more neutral flavor than you get with red wheat varieties.

That said, if you’re baking bread and need a higher protein level for proper gluten development and rise, Frederick White Wheat on its own may not get you there. Here are a couple of options 👇

🌾 Blend it with our High-Protein Flour or Sifted Artisan Flour for a great balance of whole grain goodness and bread-baking strength

🌾 Or reach for one of our higher-protein 100% extraction flours like Red Fife, Durum, or Whole-Kernel Bread Flour for a fully whole grain loaf with the protein level that bread needs

As always, there’s no single right answer … it depends on your tastes and what you’re baking! Have more questions? Drop them in the comments below and we’ll do our best to answer. 👇

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Address

405 N. 2nd Street
Ashkum, IL
60911

Opening Hours

Monday	9am - 4pm
Tuesday	9am - 4pm
Wednesday	9am - 4pm
Thursday	9am - 4am
Friday	9am - 4am

Website

http://www.janiesmill.com/

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