One Mighty Mill
What happens when TWO determined men…
Set out to achieve ONE lofty goal?
“We want to make wheat you can eat.”
It takes ONE MIGHTY MILL.
Located in downtown Lynn, One Mighty Mill is part cafe, part flour mill, and all about giving their customers products that not only taste good. But are good for them.
“So when we say wheat you can eat. We have to go back to the way it was 200 years ago, when wheat…actually had real flavor. It was alive. And it made us feel great. It was it was the food that fed us and nourished us and and when…you make it the right way. It just tastes different. It tastes fresher. It tastes more like real food. It has actual flavors.”
Jon Olinto and Tony Rosenfeld are the duo behind this so-called wheat you can eat- milling flour on site for all of their products the old fashioned way.
“So it all starts at a farm. They’re growing heritage old fashion wheat. And they’re not using pesticides or it’s an organic farm. We get pallets of wheat to Lynn every week. And then we drop it into our mill. And we mill whole seed on a stone fresh every single day.”
The wheat will drop through that feed tube in between those two stones. And as the wheat falls down between those two stones it starts getting mashed up and ground into flour. After the wheat has been milled fine enough, it starts passing through our sifting system and two or three disparate parts. These are the things that we’re always intended to be eaten with baked goods.”
All of that flour is used in their bagels.
“So our bagels are different. If you eat a bagel, you feel full and you feel I think sometimes you just feel kind of like you stuffed I two bagels every single day. They just taste great. And they they make me feel really great and I think if you come here and you do the same thing you’ll feel great too.”
“The flour is the starting point for the bagels that we make. I think a lot of traditional bagel bakeries, they make incredible bagels. But they generally use high gluten flour that is really super sturdy and strong we work with a local wheat. It’s slightly softer. It’s got a nutty flavor, a more intense aroma… because it’s softer, we treat it a little bit more delicately. And then we try and hit it with really strong complimentary flavors. “
“We have sesame limit spinach, we have hand rolled pretzels, onion, bagels, salt everything. plain, parmesean Rosemary, cheddar chili and cinnamon raisin.”
Tony likes to kick off his day with a sesame.
“I love sesame seeds. When you pull them out of the oven in the smell of toasted sesame seeds…I don’t know. It’s, it’s just my favorite thing. Some people like vanilla ice cream. I’m a sesame seed bagel with chive cream cheese guy. The cheddar chili would probably be my second favorite. It’s like you took a Nacho spread and popped it into a bagel. It has jalapenos and it has ancho chilis. We mix Vermont sharp cheddar into the into the dough. Bake it. Pull it out. And then we’ll hit it with with an extra hit of sharp cheddar so that it bakes kind of golden and brown.
“I would do a nice slathering of avocado. And to gild the lily. I might just add a little bit of pico de gallo. And just eat it as the messiest of most indulgent bagels, I mean, I could probably eat a couple of these every single day. You’ve got the avocado, which is nice and creamy and smooth. Pico de gallo which is kind of cutting it with a little acidity and the best part is there some cheddar at the bottom right there. So combining the worlds of nachos and bagels, it’s kind of like a no brainer.”
If you want your Tex Mex done more traditionally, you’ve got to get an order of quesadillas.
“Our quesadillas have a really wonderful texture. They’re soft, they crisp up really beautifully when they’re seared. And we like blending ours with some local sharp cheddar, some spinach just too so if you’re gonna eat that much cheese, you might as well feel good and get a little spinach in the mix. We have a local Pico de gallo and plenty of avocado to top it off.”
And here, you can get a pretzel at anytime.
“I think we are both proponents every day should have a pretzel included. Ours are our most definitely soft pretzels there a mix of a chewy inside crumb and a nice crisp exterior. We hit them with a very small brush of butter and then we’ll finish them with some salt and a little bit of sesame seeds. And you know I’m partial but I think they’re about as good or pretzels you can find.”
One Mighty Mill also offers a range of products you can bring home. From fresh made pastas to cookie dough, tortillas, pancake mixes, and of course, the flour itself.
So it’s all the gluteny things you love to eat made properly from the start.
“We’re trying to change food. We don’t need to be scared of wheat and flour, we should love it. But we have to change the way we make it. I think that’s the biggest thing we’re trying to do is we’re trying to change people’s understanding of what flour really is and what it could be. And we want to give permission to people to start going back and loving bread and carbs and in everything that’s made with flour.”
