Lonesome Stone Milling, LLC
Phone: 608-583-2100
    Lonesome Stone Milling began in June 2009 with the purchase of a grain seed cleaner. After cleaning crops for farmers for several months, an idea sparked to create a pancake mix from wheat and rye. Our friends and family loved it and we began selling it at farmers' markets. In 2010, we bought a Meadows stone burr mill so we could grind our products ourselves on site. This led to the creation of more delicious whole-grain products, and partnerships with several of our nearby farmers here in southwest Wisconsin's beautiful and fertile Driftless region. 

    Today we sell whole-grain flours as well as our very popular pancake mix and other mixes. Each package identifies the farmer who grew the grain, and most of our products are certified organic. The flavor, freshness and quality draw our customers back. 

     We sell at both the retail and wholesale level throughout southern Wisconsin and in Chicago. Among our customers are bakeries and restaurants, for whom we can do custom milling.
Dave Dolan raises organic grains, forages and dairy heifers on 200 acres of his family farm north of Dodgeville, in Iowa County, Wis.
Tom Martin and his family run Mountain Lane Farm outside of Wauzeka, in Crawford County, Wis. Tom raises grains, forages and beef.  
Dennis Dochnahl raises organic grains, forages and beef on his family farm northwest of Dodgeville, in Iowa County, Wis.
Meet some of our farmers

The Milling Process
Cleaning: We buy grain from our farmers at the summer harvest. We clean the grain with our 1947 Clipper Super 29D, below left, an air screen cleaner with 4 screens and 2 fans that sifts and winnows the raw grain.
Grain Storage: We use 1-ton tote bags that will let the grain breathe in our large warehouse after cleaning. We move the bags by forklift.
Our Stone Burr Mill
Milling: The open mill, below, showing the bedstone. The 25-hp motor turns the stone at 600 rpm, right. Grain enters on the runner stone side, right, via the corkscrew on the shaft. A fan and air intake behind the stone allows the flour to blow out of the mill housing. 

We were featured on "Wisconsin Foodie"  -- here is a link to the video: