The Vintage General Store

5 lbs · Organic Grown · Stone Ground. Whole wheat flour milled on stone for full-flavor breads and bakes.

5 lbs · Organic Grown · Stone Ground. Hard white wheat — lighter color, mellow flavor, full nutrition.

5 lbs · Organic Grown · Stone Ground. High-protein bread flour built for sourdough and lean doughs.

5 lbs · Organic Grown · Stone Ground. Whole rye — earthy, complex, perfect for ryes and sourdough blends.

Stone-milled, high-extraction flour with real flavor — for the bakers who want every note of the grain.

Long, flexible blade equally at home on a boule or a brisket. Walnut handle, brass rivets, forged steel.

The proofing and scoring kit our bakers reach for daily. Heavy linen couche plus a curved walnut-handled lame.

A living starter, dried at peak strength. Rehydrate in a day. Ships with feeding instructions.

Everything to begin: dehydrated starter, glass jar, bread lame, bench scraper, and a linen cloth.

Curved walnut handle, replaceable double-edge razor. The cleanest ear you'll ever score.

Stainless blade, walnut handle. Divides dough, scrapes the board clean, lifts proofed loaves with ease.

9" round banneton, hand-woven rattan. Holds shape during the final rise and leaves the spiral mark of a real loaf.

Polished copper, weighted handle. The companion to every Vintage Mill bag on the shelf.

Nested 1, 1/2, 1/3, 1/4 cup set in polished copper. Built to hand down.

Heavy natural linen, drawstring closure. Keeps a sourdough loaf crusty for days without plastic.

The pantry workhorse — pickles, jams, stocks, dry goods. Sold in sets of six with brass-tone lids.

Solid glass weights that keep krauts and pickles under brine, every single time.

For low-acid foods: beans, broth, meat, vegetables. Heavy-gauge aluminum, lifetime build.

Pre-seasoned, made to be handed down. From cornbread to seared steaks — one pan, generations of dinners.

Cream enamel, brass knob. Braises, breads, soups — one pot, all year.