Crafting quality artisan bread is a family tradition. August Fritsch started his baker apprenticeship in Germany in 1907. His son, Gustav Boehringer followed in his footsteps, obtaining his Master Baker certification in 1956. Gustav and his wife Brigitte took over his father’s bakery in 1957 and the bakery thrived over the next 25 years. In 1982, Gustav brought his family to Canada and continued baking his whole grain artisan breads. Now, more than 20 years after opening the first location in Unionville and the St. Lawrence Market, under third generation leadership, Stonemill’s artisan bread is available at major retailers, markets, and specialty stores across Ontario and Quebec.

The origin of the name Stonemill Bakehouse

There really is a stonemill. This is the original stonemill, Stonemill Bakehouse used in 1982, when the bakery opened in Canada. It still has “pride of place” in our bakery.

Today, Stonemill Bakehouse whole grains are freshly stone milled to deliver fresh baked quality artisan bread that consumers can trust is made with the whole grain — bran, germ and endosperm. Nothing is removed. Everything stays. Fresh stone milled flour is not only more flavourful, but also more nutritious as the integrity of the nutrients are maintained. When conventional flour is ground and stored for extended periods of time the natural oils in the grain can begin to oxidize within a few days of milling and the B vitamins start to break down. To ensure Stonemill products are made with the best ingredients, the flour temperature is kept below 46°C during the milling process to avoid oxidization.