Meet your local miller

Despite all of our technological breakthroughs, some places in Quebec are preserved from the 1800s to educate us about our heritage. A good example of this is La Seigneurie des Aulnaies, a fully operational stone mill, artisanal bakery, and museum all in one. La Seigneurie des Aulnaies' bucket-wheel is still powered by water currents to produce organic stone-ground flour, and we’re proud to be one of only two places in Montreal where you can get their products.

On top of being a historic destination in Quebec, this unique organization is also an active mill that's been in operation for over 300 years now. Located in Saint-Roche-des-Aulnaies, La Seigneurie des Aulnaies is a 19th-century mill that, to this day, produces tons of organic stone-ground flour each year, drawing its hydraulic power from the strong current of the Ferree River. To offer you only the highest quality flour, the miller is an expert on artisanal flour-making techniques, with know-how passed on from one generation to the next. If you've never seen a bucket-wheel mill in operation visiting these guys is a great idea.

Made with unrefined grains, stone-ground flour contains more bran and germ compared to that produced in industrial mills, making it very popular with artisanal bakers for its quality and taste. Stone mills are also best at making fine flours from rarer (and smaller) grains. Religiously practicing sustainable farming practices, La Seigneurie des Aulnaies gets almost all its grains from organic farmers in the Saint-Roch-des-Aulnaies region. With no conservation agents added, their flour can be stored for up to 6 months at room temperature and up to 1 year if refrigerated.

For an awesome weekend activity, try making buckwheat crepes (check out their recipe) or even head over to La Seigneurie des Aulnaies for a visit. On the way, you'll get to enjoy Quebec’s plains and fields and, at the mill, you'll be taken through an exhibit of Quebec's heritage. Not to mention, you get to meet your miller and maybe even learn a few tricks about making flour. For directions and all, check out their site here.

Happy windmill week!