Capay Mills


David Kaisel with 2 part-time employees


15 acres in Esparto about 110 miles to San Francisco


Miller and grain farmer David Kaisel offers stone-ground flour milled from heirloom wheat grown locally. The result is fresh whole-grain flour that keeps flavor and nutrients intact. In addition to being one of the few millers focused on local whole-grain flours, Capay Mills has a mission to reintroduce historical wheats and specialty grains. In addition to 100% heritage and varietal wheat flours, Capay Mills produces polenta, grits, and cornmeal, along with non-wheat flours such as rye, buckwheat, and malted flours.


Grains are grown by Capay Mills and independent family farmers in California, primarily in Yolo, Sutter, and Sacramento counties.