Marksboro Mills is the home of River Valley Community Grains, which runs the only commercial stone mill in New Jersey. Since 2017 it has worked with regional farmers growing grain with regenerative methods, milling einkorn, hard red wheat, spelt, rye and more into fresh flour. On Saturdays the mill's own bakers take over an open kitchen: Michael's sourdough takes 30 hours, and Judy's cinnamon buns usually sell out. The old Cappy's farm-equipment repair site also holds a mill shop, a vintage shop and a Woodland Stage for community music.
What’s here
- Made here
- Stone-milled flours: einkorn, hard red wheat, spelt, rye and more · Sourdough breads: country loaves, cranberry walnut and focaccia (Saturdays) · Cinnamon buns, cookies, muffins, sweet breads and brownies · Savory pastries · Granola
- Grown or raised here
- Regional grains, grown naturally with partner farmers
- Sold here from other producers
- Bread from other local artisan bakers who use the mill's flour (weekdays) · Maple syrup and other local goods
This season
Fall classes include Autumn Pasta with Jess (Oct 11), Master the Art of Pizza with Emily Downs (Oct 25) and a Sourdough Master Class with Bobolink founder Nina White (Nov 1, $120). The mill says its class schedule is fuller in winter. No Thanksgiving preorders are posted.
Details checked against Marksboro Mills’ own site on ; not yet confirmed by the business. Hours change, so check before you go. Spot a mistake? Tell us.