Carolina Ground, L3C

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Hendersonville, NC
Carolina Ground, L3C

A flour mill dedicated to grains grown and ground on Southern ground. We mill on demand, fresh, local, stone ground, and stone ground sifted.

Our mission is to create a geographically-distinct flour for a distinctly local loaf of bread, one that is both ecologically and economically sustainable. Driven by a group of bakeries in western NC, Carolina Ground, L3C is working directly with NC growers for modern hard (bread) wheat, soft (pastry) wheat, heritage (land-race) wheat, and rye. We launched April 2012, producing whole grain and sift

ed bread and pastry flour as well as rye flour. We sell direct to bakeries and through our website, carolinaground.com, we sell to the public via our online retail store. Carolina Ground, L3C closes the gap between the farmer, miller, and baker in the Southeast.

06/05/2026

LOCAL PICK UP! Friday, June 12th from 8AM-12PM. Place your order on our website by midnight Tuesday, June 9th. Select “pick up” at check out and we will see you soon!

06/01/2026

Meet our Baker in Residence Grace Garay of !

Grace is a brilliant baker dedicated to baking with regional, stone-milled flour. She will be using our kitchen this summer and fall to develop new recipes for her Nomad Bakehouse (which is currently on pause), and contributing to our recipe blog. She will also be bake testing our 2026 harvest, and providing her vast bread and pastry baking knowledge with you all via upcoming workshops (tba) and instagram content. We have some exciting video series we are looking forward to sharing with you all, including how to make a sourdough starter and delicious whole wheat pastry recipes!

We are thrilled to build upon this relationship with Grace as she works towards a sustainable return to baking, inspiring us with her creativity and skill. For more on Grace, check out her “Feature Friday” pinned to our page.

05/29/2026

This Feature Friday we have the very creative founded by Jess West and Crawford Rizor!

After years of exploration, Beeswax and Butter was formed in April 2018 with the desire to deliver substantive thoughtful sweet pastries, just in time for the West Asheville Tailgate market season. Highlighting Jess’s baking skills, they first introduced their iconic macarons with no artificial colors or flavors, a core principle that continues to this day. Over the years they expanded their offerings, featuring Carolina Ground flour in their namesake canelés (including the process of lining copper moulds with beeswax and butter), stroopwafels, and profiteroles. As their wholesale program expanded in 2020, their macarons continue to dazzle the community with complexity of texture and flavor and more creative shapes and sizes.

“I’m inspired to bake because it’s a balance of precision and creativity. I see my specialty as treating food like art, especially when I’m working with local ingredients. I love creating unique items—like our shaped macarons—and knowing they’ll bring people joy while giving them a small, thoughtful treat. My favorite part of using Carolina Ground flour (primarily 85 Pastry) is its versatility—I can incorporate it into just about everything I bake, and it always delivers a quality you can taste.” - Jess

Make sure to give a follow and catch them every Wednesday at the RAD Farmer’s Market, the North Asheville Tailgate every Saturday, and selling their treats at The Big Crafty July 11-12th at the Civic Center.

Photo 1: Canelés de Bordeaux. photo by

Photo 2: Carrot cake

Photo 3: Craq buns

Photo 4: Stroopwafel

Photo 5: Cicada macarons

Photo 6: Jess West & Crawford Rizor

05/21/2026

75B with 20% scaled Rye Chops. Southern grown and stone-milled flour.

05/10/2026

This Feature Friday is happening on a Sunday because Mother’s Day feels like the appropriate day to showcase one of our own: Emily Fitzpatrick! Emily has been on our retail team since 2022. If you’ve ordered our retail flour, you have probably noticed her beautiful handwriting! Emily’s commitment to Carolina Ground is rooted in the emphasis we place on building community through flour. She first learned about Carolina Ground when her husband, Jon (who always tries to buy local for gifts), gifted her a copy of Southern Ground, written by our founder Jennifer . She then started following us on Instagram where she learned about our PopUp Markets and she and her family (Jon + Ada, Roslyn, Cora, and Hugh) started attending. And then, when we posted a job opening, she jumped at the opportunity to join our team. Emily absolutely adores that first whiff of grain upon opening the mill room doors in the morning.
In her free time, she enjoys cooking and baking and growing vegetables in her garden - particularly potatoes, okra, and green beans - for her family.
Emily is passionate about engaging with the youth and works part-time as a substitute teacher for her local high school and works with International Exchange students who also inspire her to recreate recipes they have shared, such as Swedish Semla and German spätzle. She is a hard-core marching band mom, and can be found serving pre-game meals to “her” band kids who refer to her as Mama Fitz.
Did we mention how much she loves baking? After a visit to Copenhagen and enjoying copious amounts of Smørrebrød, Emily set out to recreate the deliciously dense and seedy rugbrød at home with Carolina Ground’s Medium Rye and Cracked Rye. We intend to share Emily’s rugbrod recipe very soon on our recipe blog so stay tuned, but for now, on Mothers Day, it feel very appropriate to share how very thankful we are to have Emily as a part of our team!
And Happy Mothers Day to all mothers — of children and an
imals— you all deserve a day to be honored.

05/06/2026

We have some limited products on our online store! Rye Chops & Rye Graham. We even have the perfect recipe for y’all to try: Graham Crackers!

Rye Chops are similar to a Coarsely Cracked rye but instead we ran the rye through screens leaving us with just the cracked grain creating what are called “Chops”. Rye Graham is the flour that the chops are sifted from. It’s run quickly through the mill, without the stones touching resulting in a darker coarser product compared to our typical Medium Rye flour.

Try our Rye graham crackers, or try your hand at a Grey Bread with these limited run flours. Available now on our website (link in bio).

05/01/2026

Mother’s Day is coming up and we at Carolina Ground want to share some gift ideas for you. First and foremost we are a flour mill, so what better give to give than a bundle of flour. For our local community we have a pick up date at our mill Wednesday, May 6th from 2pm-4pm. Orders can be placed on our website by end of day Sunday, May 3rd. If you are shipping we also recommend placing your orders by Sunday the 3rd so we can ship those out for you by Monday the 4th.

Another great gift is the upcoming “Practice Makes Pie” workshop with Keia Mastrianni of Milk Glass Pie. Keia is an incredible instructor and a beloved member of our community. In this class, Keia will guide you through making a pie crust with our whole spelt flour, a blackberry filling, crumble and more. Everyone will get to go home with a bag of our whole spelt flour, a pie, and Keia’s new zine “Practice Makes Pie”. This zine is adorable and so informative, and we love getting to promote this work for her.

From everyone at Carolina Ground we want to wish you a Happy Mother’s day!

04/30/2026

We are hiring a miller! Come join our team and learn the craft of milling! We are a local flour mill in Hendersonville, NC producing high quality stone-ground flour from regional organically-grown grains.

This position is part-time 2-3 days/week with competitive pay. Email your resume to [email protected] or send this post to a friend who you think would be perfect for this role!

04/28/2026

We have many pastry flours to choose from! All made from Shirley Soft Red Winter Wheat grown on organic acreage in Manson, NC. With variations in extraction rates from Whole Wheat for more rustic pastries to our Crema flour for delicate treats.

04/16/2026

Learn how to make pie with your hands! Join baker Keia Mastrianni of in a workshop that brings her new zine “Practice Makes Pie” to life. In this workshop, students will make a mini blackberry pie with crumble topping. Additionally, Keia will demonstrate ways to utilize this pie dough to make multiple pastries.

Coffee and light snacks will be provided. Guests will take home a mini fruit pie and copy of the “Practice Makes Pie” zine.

Here is the link! https://carolinaground.com/flourshop/xdmu1l119wqcgv42u1l0ehrhdt0r1u

Address

1237 Shipp Street
Hendersonville, NC
28791

Website

http://carolinaground.com/

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