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.

Our Story

The legend goes that in 1868, Charles Hayden was making his way up North when he was waylaid by dangerously high waters on the Salt River. While waiting for the waters to subside, he stood on top of Tempe Butte and looked out on the fertile land surrounding him, envisioning an ideal spot to establish Hayden Flour Mills. More than 100 years later we are re-creating Mr. Hayden’s vision. By growing the same heritage grains on the same land, we are bringing back a time when flour was non-hybridized, minimally processed and flavorful. Hayden Flour Mill Today we grind heritage and ancient grains on an Austrian stonemill. Each bag of flour is milled fresh by our Master Miller, Ben. All our grains are grown in Arizona on small farms. And we are working with chefs, farmers and conservationists to revive Arizona's local grain economy in the spirit of Charles Hayden and his 1874 Hayden Flour Mills.

The Mill

Today we grind heritage and ancient grains on an Austrian stonemill. Each bag of flour is milled fresh by our Master Miller, Ben. All our grains are grown in Arizona on small farms. And we are working with chefs, farmers and conservationists to revive Arizona's local grain economy in the spirit of Charles Hayden and his 1874 Hayden Flour Mills.