Shop with Lindley Mills this Small Business Saturday
As the Thanksgiving holiday approaches, many Americans are thinking about upcoming holiday feastsand shopping for seasonal gifts. The Friday after Thanksgiving, Black Friday, is America's unofficial shopping holiday, but it's mostly the big box stores who benefit from Black Friday's boost to the economy. Patronizing small and family-owned businesses as much as possible during the holidays—and year-round, can make a big difference for small business owners. Small Business Saturday is a great time to intentionally shop for goods and services that help the local and independently-owned businesses who are a vital part of our country.
On Small Business Saturday (November 26th) we invite you to check out our online store and help us continue to carry on the legacy of milling high-quality organic flour that our ancestors started back in 1755. Lindley Mills’ flour, grits, and muffin mix make wonderful gifts for the bakers in your life, and are a nutritious and satisfying option for your holiday table. Thank you for supporting our family-owned business!
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Slow and Steady: The Key to Outstanding Grits
Lindley Mills has been milling organic corn in an area of the country affectionately nicknamed the “Grits Belt” since colonial times, so it’s no surprise that we’re serious about the craft and tradition that goes into making our grits. Aside from flour, grits are the kind of food we’d be happy to eat for breakfast, lunch, and dinner—every single day, which is why we’re so particular about the difference between just ‘good’ and our outstanding grits.
This holiday season we are offering a limited-edition batch of our famous 100% Organic Old-Fashioned Stoneground Yellow Corn Grits! For more than 35 years, we have been milling these coarsely-ground grits for chefs who want a taste of a true southern ingredient in their creations. We are finally able to offer our grits in 2 lb. packages, shipped directly to your door through our e-commerce business.
Ordering: How it works
Place your online order for Lindley Mills’ Old-Fashioned Stoneground Yellow Corn Grits prior to midnight on Wednesday, November 16th, 2016. On Thursday and Friday November 17th and 18th, we will be packing and shipping out all of the orders for delivery just in time to arrive for Thanksgiving or a hearty breakfast before your Black Friday shopping spree.
Any orders we receive between November 17th and December 18th will be packaged and shipped early the week of December 19th so they can arrive in time to be given as a gift or eaten as a treat on Christmas morning.
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Customer Appreciation: Fair Meadow Bakes
Today we would like to extend our appreciation to Pat and Jay Gaddis, owners of Fair Meadow Bakes in Mt. Pleasant, NC. Fair Meadow Bakes is a home bakery fired by a brick-and-mortar pizza oven that was constructed by Jay in 2008.
Fair Meadow Bakes uses organic, locally milled flour from Lindley Mills in their incredible array of baked goods that can be found at Stanly County Farmers Markets in North Carolina. Not only are they feeding their local community with nutritious naturally-leavened bread, they are also fostering community with their Friday and Saturday night pizza dinner tradition. Pat and Jay are committed to educating local friends and neighbors about the benefits of eating sprouted grains and naturally-leavened bread, and are big fans of our Super Sprout™ Sprouted Whole Grain Wheat Flour. They frequently hold artisan bread baking classes including demonstrations on baking with sprouted grains. Thanks for being great customers and for sharing the beauty of good bread (and pizza) with all those around you!
For updates or to attend an upcoming artisan bread baking class, follow Fair Meadow Bakes on Facebook, and be sure to visit them the next time you're in the area. Pat and Jay would be happy to host you at their table. Be sure to tell them we sent you!
Click here to read more in our customer appreciation post series.
As a small, family-owned mill, we strive to maintain personal relationships with our customers. We truly appreciate the bakers who support what we do, and we are committed to continuing to mill only the highest quality organic flour for our customers. Today's post is the first in a series of "Customer Appreciation" posts that we will be sharing here to honor and celebrate all the bakers who support our family business by feeding their craft and communities with the best organic ingredients available!
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Customer Appreciation: Saxapahaw Village Bakehouse
Today's Customer Appreciation is a shout out to one of our favorite local bakeries, Saxapahaw Village Bakehouse! We appreciate having access to tasty, high-quality baked goods (like the pistachio white chocolate muffin pictured below) in our neighborhood.
Head Baker, John and his hard-working team of bakers use Lindley Mills flour and other locally-sourced ingredients to whip-up daily magic from their kitchen inside The Eddy Pub.
Taste their baked goods at The Eddy Pub, Left Bank Butchery, and CUP 22 at The Haw River Ballroom to support our wonderful local food community on your next visit to Saxapahaw, North Carolina.
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How to "Bake the Most" of Your Wheat: Why Protein Levels Matter
We talk a lot about using "quality" wheat in our flours, but how do we ensure the best possible organic products reach our customers?
It is the Miller’s job to transform the dormant wheat seed into flour so that it can be used by bakers and cooks to its full potential. Part of the craft includes knowing about different types of flour and how they will perform for the baker. Our Miller and President, Joe Lindley, has decades of experience listening to bakers and making flour that will help them bake more flavorful, nutritious, and consistent breads. Today, we are tackling protein, which is a common “measuring stick” for wheat. We will explain how the type and quality of protein in your flour can influence the bread you create.
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The Lindley Legacy: Following In the Footsteps of our Ancestors
This week, we have been sharing a series of blogs posts to commemorate the 235th anniversary of the Battle of Lindley’s mill, a Revolutionary War battle that happened on the same ground where our mill stands today. Learn more about the significance of the battle and see the entire series of articles on our blog, here. Today we would like to wrap up our week of reflection by sharing our thoughts on the traditions and values we’ve learned from our ancestors.
Tradition and values are an important part of the way we live our lives and the lens through which we do business. As we think about the products we’re providing to our friends and neighbors, we believe our ancestors would be proud of how we have continued milling with the traditions and values of their time. Our milling standard is high, but it’s simple. And it’s the same principle on which Lindley’s Mill was founded in 1755: We only produce high-quality milled products that we would want to eat, ourselves. The standards of quality are a blend of tradition, technology, and cutting-edge innovation. It’s the core of what we value, but here are other things we value, too.
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