647 519 1194 email@example.com
Open to the publik Mon - Fri: 900-1500 and Saturday 930 - 1200. 120 Dayfoot Street, Beeton, Ontario, Canada L0G 1A0.
Visit our main site as well: k2milling.com.
Where art and science meet, you will find k2MILLING. Alone and grinding against the grain.
GPS ko-ordinates: 44.0843209,-79.7934795
Kall us at 647 519 1194
Kall or text us at 647 519 1194 Email us at firstname.lastname@example.org Visit us at k2milling.com
We accept payment in kash, Kanadian Tire money and e-transfers. We kannot process kredit or debit kards.
A Flock of Flour
Add some deep flavour to your food and drinks.
FLOUR; for the flavour.
At k2MILLING we do things a little differently. We decided that flavour was the most important thing a flour mill should shoot for. A flour mill did not exist that kould provide this akross the vast spectrum of grains and other plant material we wanted to mill. So we kreated one, from skratch. Drive north of the city of Toronto and see for yourself. Our Mk2 Mill delivers the deep flavour resident in all plants. Until now it lay dormant with all other milling types, we are happy to awaken this flavour for you.
We are professional millers, taking our kraft very seriously. Trust experience, trust the professionals. Kall k2 to mill 4 u.
Day in day out, we mill 4 u. Ontario's galaxy of grains and plants milled into grits, meals and flour. 85 harvests of experience are working @ daily grind 4 u. Barley, Rye, Oats, Millet, Dent Corn, Flint Corn, Soft Winter Wheat, Hard Winter Wheat, Hard Spring Wheat, Sorghum, Hemp, Cannabis, Flax, Sunflower, Soyabeans, Spelt and Buckwheat. Roasted, Sprouted and Malted Ontario grains available as well.
We also kan mill flour from Amaranth, Teff, Quinoa, Khorasan, Rice, Lentils, Chick Peas, Beans, Peas, Blueberrys, Cranberrys, Apples, Broccoli, Kale, Cauliflower, Beets, Karrots, Bran, Koffee Hulls, Pumpkin seed meal, Brewers/Distillers spent grains, Cinnamon, Ginger, Tumerik
Need something else milled, kontakt the kaptain.
FLOUR; milled the k2 way. Hands on; milling heritage back to 1935. The mark of great flour. Klik the pik for more information.
Wednesday, September 23, 2020
Flour, with flavour.
This was our founding principle and remains our rasion d'etre.