Hayden Flour Mill

Today I gathered with a few other women from the culinary world to “tour” the Hayden Flour Mill.  If you live Phoenix you may be thinking of the huge white brick building on the Tempe side of the Mill Avenue Bridge.  You would be right…  and wrong.  This is the original Hayden Flour Mill.  The Zimmermans purchased the naming rights and are heading a movement to grow, harvest, mill and sell local wheat, yellow corn and chickpea products.   See their inspiring story here!

The entrance is hard to find, but if you need a landmark it is in the back part of the Pane Bianco building (which incidentally is now a full service restaurant) on Central just north of Indian School.  The Mill consists of basically just that… a stonemill.  But, that is all they need!  There is also a table and a floor to ceiling rack of supplies, but the showpiece is definitely the stonemill.

How beautiful is that?  To the right is Emma.  Her father re-established the company, but he still has his day job so she is responsible for the day-to-day operations of Hayden Flour Mills.  I think it is amazing that her father’s passion has rubbed off on her as she obviously enjoys it!  Emma explained a bit about the wheat and corn they use and then she was kind enough to demonstrate this awesome machine.

Back in the day the mills were powered by the water running from the canal but this one has a motor.  This is the corn going through the stonemill.

Within minutes, polenta, cornmeal and corn flour were in our hands!  The flour is used and sold at Pane Bianco as well as some of the better Farmer’s Markets in Phoenix and Scottsdale.

After Emma finished up with us we headed over to Pane Bianco for lunch.  I had the fresh mozzarella, tomato and basil sandwich.  No brainer.  On our way out, Emma gave us polenta and cornmeal.  I can’t wait to use it!

I highly recommend trying the wonderful products from Hayden Flour Mills!  You might also want to check out their website for some great recipes!


  1. Congrats on your blog Maggie! I’m so excited about these products. A friend & I went to Italian Restaurant; we both have a gluten allergy, yet the HFM bread and pasta we ate there did not seem to cause any reaction for either of us. Is it really gluten that’s making so many people sick, or that most of the ‘wheat’ used today is supposedly only 40% wheat?

  2. Kristi Rowley says:

    How fantastic! Does she give monthly tours?

    Thanks for sharing!

  3. Maggie says:

    I think you can call if you want to bring a group there!

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