Hayden Flour Mills

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Hayden Flour Mills Locally grown & freshly milled. All our heritage grains & flours are milled to order at HaydenFlourMills.com

To buy our flour, visit our website at http://haydenflourmills.com/

Hayden Flour Mills is a family business working to revive heritage and ancient grains in the desert. We have revitalized the tradition that started in Tempe, Arizona, over 125 years ago by Charles Hayden and his Hayden Flour Mills. While not milled at the iconic Hayden Flour Mills’ building, our fresh flour harkens back to a time when flour still was full of nutrients and flavor.

Maurizio Leo's first book, The Perfect Loaf, won a James Beard Award. His second one is all about pizza, out November 10...
10/15/2026

Maurizio Leo's first book, The Perfect Loaf, won a James Beard Award. His second one is all about pizza, out November 10, and he wanted the dough front and center. Forty plus styles, doughs built with rye, spelt, and other freshly milled flours, because toppings are only part of the story.

Visit theperfectloaf.com to preorder your copy by November 14 for the bonus pack: four unpublished recipes, a live bake-along with Maurizio on November 13, and editable dough spreadsheets to scale the recipes for your next pizza party.

Want a taste early? Bake A Touch of Rye Pizza this weekend and see what the book is all about. Get the recipe, link in bio.

We had a feeling about this one. Turns out, so did you.Better Bread Flour was meant to be a limited run. Instead, it cli...
10/14/2026

We had a feeling about this one. Turns out, so did you.

Better Bread Flour was meant to be a limited run. Instead, it climbed into our top 3 most requested flours, and your reviews kept asking for more. So it's staying.

This is the flour that you helped name and it's for your everyday loaf. Expect warm, wheaty flavor, a golden crust that crackles, and a chewy, open crumb.

Your best bread deserves to be tasted by people who love it as much as you do. 🍞Meet our 2026 Bread Fest judges who will...
10/13/2026

Your best bread deserves to be tasted by people who love it as much as you do. 🍞

Meet our 2026 Bread Fest judges who will be tasting entries in our baking contest!

🌾 Sarah Owens (James Beard Award-winning author)
🌾 Don Guerra (James Beard Award-winning baker) Don Guerra
🌾 Audrey D’Amore (Stoop Kid pastry chef)
🌾 Tracy Dempsey (chef of Tracy Dempsey Originals) Tracy Dempsey
🌾 Helen Yung (co-founder of Sweet Republic) Sweet Republic

Winners taDon GuerrarSweet Republicn Flour Mills gift card, and, most importantly, bragging rights. 😁

Feeling a little shy about sharing your bake? We get it. We’re here to cheer you on every step of the way. You’ve already done the hard part by showing up in your kitchen, so bring your prettiest, best loaf and let us celebrate it with you.

Head to our link below to sign up, then pick your category (sourdough, rye, or sweet bakes), division (cottage baker or home baker), and ready, set, bake!

https://haydenflourmills.com/pages/bread-fest

📅 Sunday, November 15, 11am to 2pm
📍 Barrio Bagel & Slice, 689 N. Arizona Ave
🎟️ Registration required! Grab a CONTESTANT ticket on our Bread Fest page at https://haydenflourmills.com/pages/bread-fest. Spots are limited!

Fifty-three grams. That is all the whole rye flour it takes to change everything about this crust. Rye's natural sugars ...
10/12/2026

Fifty-three grams. That is all the whole rye flour it takes to change everything about this crust. Rye's natural sugars and busy enzymes push the color deeper in the oven, with a subtle honey note underneath and that earthy finish rye always brings.

The recipe comes straight from The Perfect Pizza, the newest book from Maurizio Leo, available for pre-order. He shared this recipe with us early, and now we're sharing it with you.

Sign up for our emails and we'll deliver the full recipe to your inbox tomorrow. Four 10-inch pizzas, a crust people will ask about, and a taste of a book that isn't on shelves yet.

Sign up, link in bio.

Most rye grown today is bred for cattle feed, but Sangaste is different: it is grown for flavor.Jeff discovered Sangaste...
10/09/2026

Most rye grown today is bred for cattle feed, but Sangaste is different: it is grown for flavor.

Jeff discovered Sangaste Rye on a trip to Finland, where a handful of farmers still grow this heritage variety, chasing flavor instead of yield. He brought it home to Gilbert, and now we've bundled the flour and whole berries together as the Sangaste Rye Duo: whole berries for milling fresh or grain bowls, and stone milled flour for your next loaf. One grain, two ways to bake and bring the story into your kitchen.

How do you get to know a stone milled flour you have never baked with? Hand it to Maurizio Leo and he does not build a ...
10/08/2026

How do you get to know a stone milled flour you have never baked with? Hand it to Maurizio Leo and he does not build a showpiece pizza around it. Instead, the James Beard Award-winning author begins with his starter, feeding in the new flour and watching what it does before it ever sees the dough.

Left to ferment, the flour tells him what he needs to know. How thirsty it is, how fast it moves, how tall it climbs in the jar. Only once he has read those signs does it go into the dough.

That same instinct for letting a grain speak for itself runs through Maurizio's newest book, The Perfect Pizza, now available for preorder. Different grain varieties, different pizza styles, each one changing what the crust tastes and feels like.

See the full story in our latest blog, link in bio.

10/07/2026

Shaping a batard in real time. This stitch-and-roll technique is how you get a tall, airy pan loaf instead of one that spreads flat. Each pull builds tension in the dough, and tension is what traps the air for that open, holey crumb. Tip: keep your hands lightly floured, not heavy, so you can still feel the dough grip as you go.

We're looking for contestants for our 2026 Bread Fest baking contest! 🍞Both home and cottage bakers are welcome. Registe...
10/07/2026

We're looking for contestants for our 2026 Bread Fest baking contest! 🍞

Both home and cottage bakers are welcome. Register as a contestant, bake your best loaf with Hayden Flour Mills flour and bring it to Bread Fest on Sunday, November 15. 🌾

Who's judging? Notable names from the bread and pastry world. We'll reveal them soon. 👀

Enter at the link in bio! 🏆

📅 Sun, Nov 15
⏰ 11 AM to 2 PM
📍 Barrio Bagel & Slice, Gilbert
🏆 Bring your best loaf (or just bring your appetite)
💛 Supporting the Blue Watermelon Project

You have probably spent more time thinking about what goes on top of a pizza than what goes underneath it.Maurizio Leo w...
10/06/2026

You have probably spent more time thinking about what goes on top of a pizza than what goes underneath it.

Maurizio Leo would like a word about the crust.

Maurizio Leo, the baker and writer behind The Perfect Loaf, sat down with us to talk about his new book, The Perfect Pizza (available for pre-order now). We got into his food memories growing up in a family-owned pizzeria, the afternoon he spent baking bread in the middle of a wheat field, and how he gets to know a flour he has never baked with.

Read the story > Link in bio

10/04/2026

Bread Fest is back! 🍞🎉 Join us for our second annual small-town celebration of all things grain, with lunch from local favorites, live music, family games and crafts, artisan bread samples, and a baking contest judged by the pros.

📅 Sunday, November 15
⏰ 11 AM to 2 PM
📍 Don Guerra’s Barrio Bagel & Slice, 689 N. Arizona Ave, Gilbert
🏆 Got a loaf you’re proud of? Enter the baking contest!
💛 A portion of ticket sales goes to the Blue Watermelon Project
🎟️Last year sold out, so grab your tickets early. Link in bio!

Address

22100 S. Sossaman Road
Queen Creek, AZ
85142

Telephone

+14805570031

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