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.

09/02/2026

Join miller/baker Jennifer Lapidus, founder of Carolina Ground Flour for an exploration of Einkorn and other Ancient Grains in bread application.

In this class, Einkorn will take center stage, but Emmer and Spelt (and maybe even Khorasan) will play a role as we explore the range of strength and extensibility of these doughs as well as the flavor profile, the feel of the flour, and beauty of the grains themselves. This is a mostly demo-style class though one will leave this class with a developing Einkorn culture and a bag of Einkorn flour so that one can go home and make this bread in one’s home kitchen.

Tickets available through link in our profile.

08/26/2026

We are offering Pick-Up for our retail customers! Locals shouldn’t have to pay for shipping!

07/29/2026

We hope you have been having a good summer. We’re excited to offer Local Pick Up. At check out please use the pick up option. This is for our Retail customers to use (not wholesale!). DM us with any questions!

07/18/2026

Join us at Carolina Ground with Grace Garay of for a hands-on, information packed afternoon covering all things sweet sourdough! Ticket and link via our bio.

06/11/2026

Whole Grain Pastry Series Part I: Chiffon Sponge. Developed by Grace Garay

An American classic recast using our stone ground whole grain spelt flour. Chiffon is a type of sponge cake, partially leavened with whipped egg foam. The meringue lightens the texture that would otherwise be compromised with the choice of stone ground whole grain flour. Most chiffon cakes are made with roller milled white flours, our stone ground Spelt offers a beautiful new take.

Pair this recipe with macerated berries and lightly whipped cream for a delicious summer dessert. Available soon on our recipe blog!

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.

Address

1237 Shipp Street
Hendersonville, NC
28791

Website

http://carolinaground.com/, https://carolinaground.com/flourshop/hands-on-workshop-naturally-leavened-enriched-dough-wit

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