Roaring Fork Mill

Roaring Fork Mill is a family-run stone flour mill founded by Jacob Trumbull in 2019 in Carbondale, Colorado, at the heart of the Roaring Fork Valley. After working in sustainable agriculture and environmental education in Vermont, Trumbull brought traditional stone milling techniques to Colorado to produce freshly-milled, nutrient-dense flour from locally-grown heritage and ancient grains. The mill sources 100% of its grains from Colorado family farms using organic and regenerative practices, with most grains grown right in the Roaring Fork Valley.

Operating as a small-batch mill, Roaring Fork Mill uses traditional stone grinding at low speeds and cool temperatures to preserve the nutrient-rich germ and fiber of whole grains while creating flour optimized for flavor and performance. The mill focuses exclusively on non-GMO heritage grain varieties that require less water to grow—a critical consideration in Colorado's semi-arid climate. Trumbull remains the sole operator and founder, personally managing all milling operations and farmer relationships while maintaining the mill's commitment to local, traceable, regenerative grain sourcing.

Products

• Heritage wheat flour (hard red, soft white, Turkey Red varieties)
• Ancient grain flours (einkorn, emmer, spelt, Khorasan)
• Whole grain rye flour
• Buckwheat flour
• Cornmeal
• Fresh-milled all-purpose and bread flours
• Specialty grain blends
• Whole grains and grain berries
• Custom milling services

Why We List Them

• 100% independently owned and operated by founder Jacob Trumbull
• Family-run single-operator mill since 2019
• No corporate investors or outside ownership
• 100% Colorado-grown grains from local family farms
• Certified organic grain sourcing
• Traditional stone milling preserves nutrients and flavor
• Heritage and ancient grain varieties (non-GMO)
• Regenerative and organic farming practices by grain suppliers
• Small-batch production ensures freshness
• Direct relationships with Colorado farmers
• Low-water heritage grain varieties suited to semi-arid climate
• Community-focused local food system