Our Story
Our story is down-to-earth. It’s about cherishing the land, a love of tastier, healthier bakery products and a desire to build lasting relationships with our growers and customers. It’s a story that continues to pioneer new ideas born of proven old ways.
Wholegrain Milling Co. started where many of the best things do — around a kitchen table. Back in 1978, Wendy and Harry Neale set up a small, bench-top stone mill in their kitchen in Gunnedah, NSW and started grinding organic flour by hand. Almost five decades later, we’ve grown into one of Australia’s leading suppliers of 100% Certified Sustainable and Certified Organic flours.
Today, our modern facility runs seven stone mills alongside a purpose-built roller mill, drawing grain supplied by our trusted growers from more than a hundred storage silos on site. And yes, that first little stone mill still gets a run now and then, just to remind us all where we came from.
Just as the business has passed from one generation to the next, we believe the land is something you pass on, not use up. We take the long view—backing our sustainable and organic growers as they use farming practices that nourish the soil rather than deplete it, and embracing sustainable practices at the mill wherever we can. The result is flour that treads lightly, with a carbon footprint up to 54% lower than conventional flours (Source: Wholegrain Milling Co. 2024 GHG Emissions Calculation Report).
Oh, and it bakes pretty bloody good too.
Our history
Wholegrain Milling Co. is founded
Wendy and Harry Neale begin stone-grinding organic flour at their kitchen table, driven by a belief that grain grown in healthy soils with fewer chemical inputs provides a better foundation for a healthier life.
Certified organic
We become the first flour mill in Australia to be Certified Organic.
A small customer base, a big reputation
Sixteen years in, organic flour is still a niche market, but our commitment to quality earns the trust of a loyal handful of customers.
The next generation steps in
With demand for organic food growing, Craig Neale takes the reins and sets out to bring organic flour to bakers across the country.
Our own purpose-built mill
We expand into a purpose-built stone milling facility on Borthistle Road, Gunnedah.
Roller mill added to meet demand
We design and build our own roller mill to meet the growing demand for high quality flour.
A new standard for sustainable food
As a lead processor, we helped develop the standard that would later become Certified Sustainable, supporting a traceable, chemical-free food system that benefits producers and consumers alike.
Reaching a major milestone
We achieve our first 10,000 tonne production year.
Heritage flours return
We introduce heritage wheat flour, bringing unique flavours and baking qualities back into Australian bakeries.
Growing… and growing
Automated packing equipment is installed to improve consistency and output.
Powering up with solar
Five hundred solar panels are installed, supplying 33% of our energy needs.
Leading the way in sustainable baking
We complete the Bread Lifecycle Project, mapping Scope 1, 2 and 3 emissions from paddock to plate, demonstrating how better data and sourcing can deliver low-emissions outcomes alongside quality.
More sustainable than ever
We proudly transition to a 100% renewable energy source to power our mill.
Wholegrain Milling Co. flour is sought after in hundreds of the best artisan bakeries across the country. The quality and traceability of Wholegrain Milling Co. flour is a result of the way it’s grown, sourced and milled.
We source grains from farms with
verified regenerative or organic farming techniques.
Every loaf that comes out of the oven of a baker using our flour has a positive impact because it’s better for people and the planet.
