One Mighty Mill Cafe

One Mighty Mill Cafe We’re bringing back local food systems to help our community be healthy and thrive, so we built a mill/café in downtown Lynn, MA.

Order ahead: https://one-mighty-mill.square.site/

02/16/2026

Testing out the next possible stone-milled bread sku for ! What would you like to see our next bread be?

Banana bread was such a constant in my Nana's kitchen - she made it a couple times a week! - that we grandkids knew her ...
01/30/2026

Banana bread was such a constant in my Nana's kitchen - she made it a couple times a week! - that we grandkids knew her as "Nana Banana"! Nana Banana would love our stone-milled banana muffins every Friday with Peter Marten's organic Renan wheat! - Tony

01/01/2026

Normally, on New Year’s, we look ahead and plan out all the tests for the coming year. But this year is different. There are a whole lot of exciting R&D projects and growth for One Mighty Mill ahead in 2026, but our time baking and testing for you here at 68 Exchange St will be coming to an end in late June.
We are filled with a mix of gratitude and sadness. There’s hope that the Test Bakery will have a new retail storefront sometime in the future. But, come summer, the tests and daily bakes will no longer be at Exchange St as they have been almost every day since the granite mill stones first started spinning on September 6, 2018.
Back then, our Lynn storefront housed our first (and, at the time, only) Mighty Mill and was the sole place that we baked. The plan was always to build a whole lot of mills across the country – and over the last 7 ½ years, that dream has come true -, but it all needed to start with one small but Mighty mill. And this was it.
We picked Lynn for its vibrant downtown, a place where we thought our stone-milled, organic baked goods could make an impact. From day 1, we instituted a 15% Lynn resident discount so that a stone-milled bagel and cream cheese from us would still be cheaper than the same offering from the multinational chain down the street.
And almost all of our employees have been from Lynn, many of them still with us now. It’s these folks and you all for which there is true gratitude.
The hope is that there were will be a new chapter and a new space in which we can directly bake for you. But, without question, there will be a gap between when we make our final bagel here and the first one somewhere else.
Between now and June, we look forward to spending a whole lot of time with each of you. And we are planning not only for One Mighty Mill to keep on growing and adding more mills, but also to find another small special place like this one. Until then, thank you for joining us on this journey. Tony

We're using the extra hour of sleep to test out a new lot of stone-milled flour in our bagels!
11/02/2025

We're using the extra hour of sleep to test out a new lot of stone-milled flour in our bagels!

We are always testing new organic sources. Testing new blends. Always looking for ways to make our stone-milled bread be...
11/01/2025

We are always testing new organic sources. Testing new blends. Always looking for ways to make our stone-milled bread better. And it always starts here at the Lynn Test Bakery.

Where's the mill?? For the last couple of weeks, folks have been asking about the empty space at the front of the Test B...
07/07/2025

Where's the mill?? For the last couple of weeks, folks have been asking about the empty space at the front of the Test Bakery.
Since July 2018, our 48" beauty greeted visitors front and center, the anchor for our dream of a business, stone-milling organic wheat for our first couple years and helping grow and build additional mills in Hyde Park, Boston, then NY and then CA.
Once we constructed the Hyde Park three-mill system, our Lynn mill didn't have to do as much heavy lifting. The Test Bakery could get fresh flour deliveries from the Boston mills and the OG mill – the actual “one” in One Mighty Mill – became more of an educational tool, showing folks, up close and personal, how we turn organic wheat from small family farms into nutrient-dense flour.
But the serious task of scaling stone-milling has come calling and now, like the lovable killer whale in Free W***y, our first mill has joined her siblings in our Blauvelt, NY facility where she can mill every day, free from the trivialities of creating a fine snowfall of stone-milled flour on the poor folks who choose to sit in the café or short-circuiting every piece of electronics around it.
And just because we are happy that our first mill is once again stone-milling on the regular, doesn’t mean we don’t have moments of nostalgia remembering the early days when the stone mill was practically the only thing that worked perfectly, firing up each morning without fail.

Testing out new stone-milled organic varietals for our sliced breads. Sometimes the best tests are the ones where there...
06/28/2025

Testing out new stone-milled organic varietals for our sliced breads. Sometimes the best tests are the ones where there's a clear winner 😄

It's not from a lack of testing that our stone-milled Sourdough isn't quite ready for your taste buds. We are still chas...
05/18/2025

It's not from a lack of testing that our stone-milled Sourdough isn't quite ready for your taste buds. We are still chasing the perfect pitch of tang and texture. Stay tuned....

Mighty English Muffins!! Like all things that we work on at the Test Bakery, these beauties are constantly evolving/impr...
01/12/2025

Mighty English Muffins!! Like all things that we work on at the Test Bakery, these beauties are constantly evolving/improving. Today's batch is the best yet, after some tweaks to the proof and bake!

So thankful that 6+ years into this crazy adventure, you all have helped push along our first Mighty Mill in Lynn MA and...
11/28/2024

So thankful that 6+ years into this crazy adventure, you all have helped push along our first Mighty Mill in Lynn MA and supported the team daily at our Test Bakery. Thank you and Happy Thanksgiving !

We are always running some sort of test each day at the Test Bakery, though many are kinda hidden like the stone-milled ...
11/21/2024

We are always running some sort of test each day at the Test Bakery, though many are kinda hidden like the stone-milled pizza today (and our new Charred Brussels and Bacon pie). We're tweaking the pizza dough formula to adjust for Peter Marten's new harvest of Organic Renan Winter Wheat. Let us know how you like the pizza!

Address

58 Exchange Street
Lynn, MA
01901

Opening Hours

Monday 7am - 2pm
Tuesday 7am - 2pm
Wednesday 7am - 2pm
Thursday 7am - 2pm
Friday 7am - 2pm
Saturday 7am - 2pm
Sunday 7am - 12pm

Website

Alerts

Be the first to know and let us send you an email when One Mighty Mill Cafe posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to One Mighty Mill Cafe:

Shortcuts

Share