The logo stamped on each bag of Roaring Fork Mill flour depicts a slender stalk of grain, roots dangling in equal length. The emblem symbolizes entrepreneur Jacob Trumbull’s sustainable endeavor: milling stone-ground flour from Colorado grain.

Grinding non-GMO, organic wheat, rye, and (gluten-free) millet using an old-fashioned grist mill in Carbondale, Trumbull shares that the slow speed and cool temperature yields unsifted flour that retains natural oils, robust flavor, and a higher nutrient content than conventionally milled counterparts. Carbondale’s Shepherd Breads, for one, buys most of his durum wheat.

While Trumbull sources heritage varieties such as high-protein Turkey Red wheat from the Front Range, this fall he’ll mill some 700 pounds of nutty, bread-specific Rouge de Bordeaux, cultivated by Cooper Means at Shining Mountains Farm in Snowmass. 

1.5-, 25-, and 50-pound bags, starting at $5.25, for pickup, local delivery, and shipping. Also sold at Aspen Emporium and Carbondale’s Mana Foods.