SEPTEMBER 6, 2025 YEAR 7
THE NUMBERS A
Year of Mighty Growth
September 6, 2025 marks the 7th anniversary of our first mill in downtown Lynn, MA opening and starting to stone mill organic wheat. Since then, we’ve built mills along both coasts, sourced from a growing number of dedicated organic farms and made great tasting, healthy stone milled breads, bagels, and tortillas and expanded our reach to retailers in almost every state.
We continue to fulfil our corporate mission by providing a wider group of customers a healthier option in the bread aisle, full of protein and nutrients and without refined sugar and seed oils. We encourage our growing customer base to keep an eye out for our new packaging that should be on shelves in late 2025.
2.8M
lbs of organic wheat milled in year 7, up 46% vs. year 6
25 partner school systems that serve One Mighty Mill stone-milled bagels and pizza in MA, NY, and RI
12 stone mills spinning in year 8, up from 10 in year 7
80,000 students ate our stone-milled bagels and pizza crusts in year 7
2,700 retail locations in 46 states where OMM will be available in year 8, up three-fold from ~900 locations in year 7
1.5M lbs of locally milled wheat (grown within 300 miles of our mills) up 50% over year 6
21 employee owners of One Mighty Mill, up from 15 in year 6
46 states where customers can find our products in at least one retailer in year 8, up from 28 states in year 7
EXPANDING OUR MIGHTY REACH
Our strategy to only source from local organic farmers, stone-mill the hard way, and use simple clean ingredients has resonated with consumers and allowed us to increase our retail partnerships. In the coming months, the number of retail stores carrying our products will increase three-fold with the addition of major retailers Walmart and Sprouts and expanding into new states at Costco, Target, and Whole Foods Market. In year 7, our products will be on the shelves in retailers across 46 states, up from 26 in year 6. And consumers can find our products internationally as well – as we are on the shelves at all Costco locations in Mexico since July 2025. CURRENT YEAR 7 STATES NEW STATES FOR YEAR 8
This expansion in our footprint would not be possible without all our key stakeholders, including:
• Our talented team of 7 stone-millers: who milled 2.8M lbs of organic flour in year 7 up 46% over year 6 and are embarking on a major expansion in year 8, which will see us grow our milling capacity by 50% .
• Our dedicated brand ambassadors: who performed over 800 demos and roadshows in year 7, and likely handed out over 80,000 samples to new Mighty customers
• Our partner organic farmers: who grew over 3M lbs of organic wheat in California, New York, and Montana
• Our growing team of 21 employee owners: who go to work every day with a mission to deliver great tasting, nutrition at an affordable price
• Our loyal customer base: including over 180,000 social media followers who provide us feedback and encouragement every day.
GOAL 1 SUPPORT MIGHTY FARMS
Growing Our Local Wheat Sourcing
We seek to build our mills near local bakeries that ideally are within 300 miles of organic wheat sources. We want to support local farmers and reduce the environmental impact and cost of long-haul grain transport. In year 7, we sourced and milled 1.5 lbs of local CA and NY grown wheat, up 50% over last year. We are also in talks to expand our partnership with the
Montana Organic Producers Coop, from whom we have sourced our high protein organic wheat for the past three years. This co-op of family-owned farms, including Casey Bailey of Clearview Organics, lead in organic and regenerative farming practices and will provide OMM over 2M lb of organic wheat in year 8.
LBs OF LOCAL WHEAT SOURCED PER YEAR
CASEY BAILEY
Casey Bailey farms just east of Fort Benton, Montana, on what began as his family’s conventional wheat operation—and has transformed it into a regenerative, certified-organic enterprise spanning thousands of acres. After growing up riding tractors and farming conventionally, he purchased 750 acres of former Conservation Reserve Program land in 2010 and began transitioning it to organic production. Today, he focuses full-time on organic small grains and grass-finished beef while also contributing to his family’s 3,000-acre farm.
Bailey’s rotation includes wheat, lentils, peas, flax, barley, spelt, alfalfa, clovers, and specialty corn—often inter-seeded or under-sown to enrich soil nitrogen, control weeds, and promote biodiversity. A liberal-arts graduate with studies in religious studies and music, Casey is always looking for ways to work with nature to improve both the quality of his crops and the land he farms. This has made him a leader in regenerative farming practices. Casey has been a key supplier of high protein organic hard red spring wheat that we mill to make our bread and bagels. He has been instrumental in thinking through ways that One Mighty Mill can improve upon our partnership, including testing wheat right after harvest so we can optimize our baking processes based on the characteristics of each year’s harvest.
Organic Farmer Clearlake Organic Farm
GOAL 2 BUILD LOCAL STONE-MILLING INFRASTRUCTURE
Expanding Our Capacity, One Mill at a Time
We fulfill our mission by placing our stone mills close to the communities we feed. We operate 3 milling centers in Blauvelt NY, Boston, MA and Sebastopol, CA. In year 7, we started a major expansion effort, by which we will add mills, sifting capacity and expand our team to allow us to mill 150,000 lbs of flour per week up 50% from 100,000 lbs at present. By the end of year 8, we will have 12 mills spinning: 5 in California, 4 in New York, and 3 in Massachusetts and importantly, have redundancy if any of our mills require maintenance. We continue to evaluate where next to build mills as our retail presence expands. This will allow us to further grow our employee owner base and expand our sourcing of locally grown organic wheat.
Mighty Miller
LIAM BAGDON
The Rhythm and Responsibility of Our Miller
For Liam, the miller at our Sebastopol, CA mill, milling is about rhythm and responsibility. Each morning at 4:00 am (yes, 4 am!!), Liam fires up the mills – here in the heart of Sonoma County – and then jumps into the daily dance of feeding the stones with local California wheat, continually testing the fresh flour to make sure it’s at spec, and packing up the finished flour, all while keeping the space clean and organized.
A Sebastopol native and graduate of the local high school, Liam earned his degree in history from the University of Iowa where he also became a loyal Hawkeyes football fan (he still follows the team every Saturday in the fall). His self-direction, reliability, and sound judgment make him an invaluable part of our team— especially since he often works independently for long stretches, keeping the mills running smoothly.
Outside of work, Liam’s love of history spills into his free time, whether he’s reading, playing historically themed video games, or watching documentaries. We’re grateful to have Liam’s steady hand and thoughtful approach steering our Sebastopol mill.
Expanding Our Mission to Public Schools
Another key part of our mission is to bring our stone-milled, organic foods to communities beyond the ones with grocery stores that sell our products. 7 years ago, we made our very 1st sale of bagels, at cost, to Boston Public Schools, because we wanted to provide increased access to nutritious whole grain foods. We're proud to report that in year 7, we both launched our stone-milled organic pizza shell for schools and expanded our reach to 80,000 students, with our entry into NY public school systems.
Over 50% of the wheat used to make our pizza shells is sourced from Peter Martens and neighboring farms in the Finger Lakes region of NY. We couldn't reach more students without the tireless work from our school distribution partner Julia Van Loon of Slate Foods. In year 7, through our work with Julia, we expanded to serve students in 21 different school districts in NY state, including those in Western NY, Hudson Valley, Dutchess County and Long Island. And, we still serve students our bagels, tortillas and bread across Springfield, Lynn, Cambridge and Boston public school systems. We estimate we are now serving over 80,000 students each year, the majority of which live in historically under-served communities that lack access to healthy nutritious foods.
COMMUNITIES
JULIA VAN LOON
Julia Van Loon is a trailblazer in New York's farm-to-school movement, transforming how public schools source and serve food. A seasoned hospitality professional with years in New York's fine-dining scene, she brought her culinary expertise and passion for sustainability into public school lunch reform well before "farm-to-school" was a recognized term.
In 2010, she set higher standards for school meat sourcing, rejecting USDA ground beef with non-judicious antibiotic use. Partnering with Cornell University, she built a trusted network of New York farms committed to responsible practices, laying the groundwork for her company, Slate Foods, whose mission-New York Foods for New Yorkers-champions regional sourcing, equity, and food integrity.
Julia was a key advocate for New York State's 30% Initiative, which boosts state lunch reimbursements for schools sourcing at least 30% local products. This policy has boosted the market for small and mid-sized farms while improving student nutrition.
In 2023, Julia met One Mighty Mill founder Jon Olinto and discovered a shared goal: rebuilding local food systems to help communities thrive. Soon after, she brought One Mighty Mill's New York-grown pizza shells into a Hudson Valley school district-expanding to 21 districts across the state last year, with more to come this September. As Julia says, "To keep its heart and purpose intact, we need to ensure the movement stays guided by those committed to nourishing children and sustaining local agriculture-exactly the mission One Mighty Mill shares".
President Slate Foods
GOAL 4
BUILDING A MIGHTY TEAM
Our Commitment to Employee Ownership and Purpose
We are proud of our ability to attract a diverse team of individuals who all have an opportunity to be equity owners in One Mighty Mill. This means promoting from within and providing equity ownership to all full-time employees after 12 months on the job. We are pleased to offer ownership interest to 7 employees in year 7, bringing us to 21 employee owners in One Mighty Mill. In this year’s report, we profile two of our new owners: our brand ambassador Judi, who sold an astonishing 6,000 loaves of bread and bagels at in-store demos this year, and mighty miller, Liam who helped mill over 1 million lbs of California-grown wheat. We wouldn’t be where we are as a company without their hard work and dedication.
Mighty Brand Ambassador Extraordinaire
JUDI OHAGAN
From the moment you meet Judi, you can feel her enthusiasm for One Mighty Mill. She’s the kind of Brand Ambassador who makes an instant connection— sharing our story with the same passion and energy she brings to everything in life. After a 30-year career at Verizon as a Database Analyst, and a top Fios salesperson, Judi retired in 2010, only to realize she wasn’t ready to slow down. With a natural talent for engaging people and a love for helping small businesses grow, she found her niche in brand demos. From her very first day with OMM, Judi knew she’d found something special. “The product speaks for itself, I just add a little extra love,” she says.
Her dedication goes far beyond the sales floor. Judi knows our products inside and out, always looking for opportunities to share our story and introduce new customers to stone-milled goodness. Whether she’s chatting with shoppers, engaging store teams, or representing OMM at events, she does it with warmth, humor, and genuine care for the brand.
One Mighty Mill remains a certified B Corp. We’re proud to continue to be part of a community of leading companies that work hard to have a positive social and environmental impact and commit to balance profit and purpose. For us, this certification formalizes our commitment to our employees, community, and the environment. It also allows us to identify our gaps where we can have a more positive impact on our key stakeholders.
When she’s not spreading the word about One Mighty Mill, Judi loves cooking and baking (a skill honed from her Italian and Portuguese roots), spending time with family and friends, and enjoying life at the New Jersey shore. We’re lucky to have her as one of the most trusted and beloved faces of OMM.
MIGHTY BRAND PROMISE
This year, we took a hard look at how far we’ve come—and where we’re headed next. We studied what our customers really want and how we meet a growing unmet need for un-processed, clean, “better for you” foods. Through this work, we clarified our brand promise and updated our logo and packaging.
HOW WE MAKE PEOPLE FEEL Goodness set in stone.
Hopeful, courageous,optimistic
WHAT WE OFFER
OUR PRODUCT TRUTH
We make stone-milled bread the hard way. Because it’s the right way.
This project has given us the language, visuals, and focus to reach a new group of customers—without losing sight of the mission that started it all: to stand up to the industrialization of food by building our own healthy stone-milled food systems.
