The Hayden Flour Mill was established in Tempe, Arizona back in the late 1800’s by Charles Hayden. Though Arizona may not sound like the ideal place to grow and mill wheat, many of the old varieties were hearty and thrived in the challenging conditions of central Arizona.
Hayden Mills has been resurrected back to its former glory by the vision and family of Jeff Zimmerman. He wanted to bring back the process of minimally processing heritage wheats so that their unique flavors and uses could find some glory, too.
All their wheats are freshly stone ground (which preserves the wheat’s natural oils and nutrients, unlike industrial mills that burn the good stuff off). Their crackers are made simply with the fresh milled flour, a bit of oil to bind it together and some salt. The result is a clean cracker that highlights the flavor of the wheat (in this case, Red Fife Wheat) that pairs perfectly with cheeses of all kinds.