YEAR 8 PARTNER REPORT • SEPTEMBER 6, 2026
THE NUMBERS A Year of Mighty Growth September 6, 2026 marks the 8th anniversary of our first day stone milling organic wheat in downtown Lynn, MA. Since then, we've built mills along both coasts, sourced from a growing number of dedicated organic farms, made great tasting, healthy stone milled breads, bagels, and tortillas and expanded our reach to retailers in almost every state. We continue to fulfill our mission by providing a wider group of customers real food that’s full of natural nutrients and made without refined sugar and seed oils. In year 8, we took a big stride in growing our business. We stone milled 6.7M lbs of flour for our bread, bagels, tortillas and pizza shells that nourished customers in all 50 states and kids in more schools than ever before. We also welcomed InvestEco as an investor in One Mighty Mill. InvestEco is an ideal partner. They have a proven track record of supporting innovative companies that promote health and sustainability in the food and agricultural sectors. With additional capital and support from InvestEco and our existing investors, we will spend Year 9 expanding our stone milling infrastructure and building awareness that there is a better bread option for families across the country.
OUR GROWTH WOULD NOT BE POSSIBLE WITHOUT ALL OUR KEY STAKEHOLDERS, INCLUDING: •
Our talented team of 10 stone millers: who milled 6.7M lbs of organic flour in year 8 up 140% over year 6. Adam Shaible, our head miller in California, and his team moved our entire milling operation to a new 10,000 square foot facility in Santa Rosa CA. That facility can now mill 100,000 lbs of flour a week. In year 9, we will expand our East Coast operations in a similar manner.
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Our dedicated brand ambassadors: who performed over 1,000 demos and roadshows in year 7, and likely handed out over 100,000 samples to new Mighty customers. Special shout out to our road warrior David Rosenfeld, who spent time demoing in 20 states in year 8.
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Our partner organic farmers: who grew over 8M lbs of organic wheat in California, New York, Montana and Oregon.
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Our growing team of 23 employee owners: who go to work every day with a mission to deliver great tasting, nutrition at an affordable price.
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Our valued retail partners: who put One Mighty Mill on shelves every day from coast to coast and give us the chance to reach more families and grow our mission.
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Our loyal customer base: who buy our products, tell others about us, follow us on social media (240k followers and growing!) and provide us feedback and encouragement every day.
6.7M
2.5M
lbs of organic flour milled in year 8, up 140% over year 7
lbs of locally grown wheat sourced in year 8, up 67% over year 7
100K+
students ate our stone milled bagels and pizza crusts in year 8
14
35
stone mills turning in year 8 up from 10 in year 7
school systems served up from 30 in year 7
23
Employee Owners
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 8, we sourced and milled 2.5M lbs of local CA, OR, and NY grown wheat, up 67% over last year. We expanded our partnership with members of the
Montana Organic Producers Coop, from whom we have sourced our high protein organic wheat for the past 4 years. This co-op of family-owned farms, including Casey Bailey's Clearlake Organic Farm in Fort Benton, MT, is a leader in organic and regenerative farming practices and represents the growers who provided us with approximately 2.5M lbs of organic wheat in year 8.
3,000,000 LBS OF LOCAL WHEAT SOURCED
2,500,000 2,000,000 1,500,000 1,000,000 500,000
0
YEAR 5
YEAR 6
YEAR 7
YEAR 8
Organic Farmer, Schmitt Organic Farms
CRAIG SCHMITT Craig and Lori Schmitt own Schmitt Organic Farms near Wolf Point, Montana, a third-generation family farm where they grow high protein organic spring wheat. The Schmitt's have been running the farm since 2017 and completed its transition to 100% organic in 2018. For Craig, the decision to farm organically came from looking closely at the numbers. After years of helping his father with the farm, he began researching organic agriculture and found that it could offer both healthier soil and a more nutrient dense product. With a background in aerospace and hydraulic engineering, Craig brought an analytical, research driven approach to the transition, consulting with his father and longtime organic farming experts along the way. Today, Craig’s favorite part of the farm is the people who make it all happen. He leads a close-knit team with backgrounds ranging from agronomy and soil health to mechanics, construction, and farming. Many of his team members came to Montana from South Africa, bringing a deep love of farming and a wide range of skills to the operation. Craig says they are the heart of the farm, and he takes pride in creating a place where they can learn, contribute, and grow. Sophia, who works closely with soil health and grain quality, even came up with the farm’s motto: “Nurturing Soil / Harvesting Health.”
Craig also stays involved in the work himself, from growing and harvesting wheat to cleaning and packaging their grain. That hands-on connection has given him a deeper understanding of the people who ultimately eat what they grow, and what they value in their food. The Northern Great Plains is well suited to producing the high protein wheat they grow. Craig closely watches the crop throughout the season, even testing kernels by hand to know when they are ready for harvest. For the Schmitts, organic farming is ultimately about caring for the land while growing food they feel good about. Working closely with farmers like Craig and Lori is an important part of how we source high-quality organic wheat for our stone milled bread and bagels. We stay connected throughout each harvest to better understand the grain and work together to ensure the best quality from farm to loaf.
THE PEOPLE BEHIND THE HARVEST
Craig and Lori are proud to work alongside a dedicated team who bring expertise in farming, soil health, mechanics, and more to Schmitt Organic Farms. Brewer, Sophia, Derek, John, and Josh are the people behind the work, bringing their own expertise and care to every harvest.
GOAL 2
BUILD LOCAL STONE MILLING INFRASTRUCTURE Expanding Our Capacity, One Mill at a Time We fulfill our mission by building our stone mills close to the communities we feed. We operate 3 milling centers in Blauvelt NY, Boston, MA and Santa Rosa, CA. In year 8, we completed a major expansion effort in California, by which we added mills and sifting capacity to mill over 100,000 lbs of locally sourced wheat per week. We also expanded our team from 8 to 10 Mighty Millers, adding Yohannes, Cole and Taylor to the CA-based milling team in year 8. We are working with our mill builder, Andrew Heyn, to take delivery of at least 4 more mills in year 8, which will bring us up to 16 mills spinning nationally. We continue to evaluate the next location to build mills as our retail presence expands. This will allow us to further grow our employee owner team and expand our sourcing of locally grown organic wheat. We are also looking at how to use rail transport to reduce the environmental impact of our wheat shipments.
8,000,000
LBS OF STONE-MILLED FLOUR
7,000,000 6,000,000 5,000,000 4,000,000 3,000,000 2,000,000 1,000,000
0 2021
2022
2023
2024
2025
2026
One Mighty Mill’s Flour Lab Lead
AMELIA SABIDO In a quiet, well lit room a handful of doors down from the bustle of One Mighty Mill’s Blauvelt NY Milling site, Amelia Sabido, One Mighty Mill’s Flour Lab Lead, oversees a battery of modern flour-testing equipment, imparting cutting edge technology and a whole lot of insight to One Mighty Mill’s old-school stone milling. Before any stone milled flour can leave one of One Mighty Mill’s three milling sites, it first has to pass inspection – and rigorous testing - by Amelia. Amelia receives flour samples from each of One Mighty Mill’s milling sites and then tests to see how each lot of stone milled flour might behave once it gets into the mixer and then the oven. And Ameila keys on this as her favorite part of the job – the opportunity to make One Mighty Mill’s breads, bagels and tortillas even better by having her tests inform how the team bakes with each batch of stone milled flour. When Amelia is not in the lab, she likes baking with One Mighty Mills stone milled flour and running and keeping fit.
GOAL 3
FEED MIGHTY COMMUNITIES Nourishing More Public Schools 8 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 8, we made our 1st entry into California schools, with a contract in place to supply our stone milled bread to 3 school districts – Oxnard, Santa Paula, and Ocean View. It’s a small but Mighty step to feeding more children local to our mills and bakery partners. We estimate we are now serving over 100,000 students each year across MA, NY, and CA, the majority of which live in historically under-served communities that lack access to healthy nutritious foods.
PARTNER SCHOOL SYSTEMS
CA SCHOOLS
35 30 25 20 15 10 5 0
2021
2022
2023
2024
2025
2026
Supervisor of Nutrition Operations & Special Programs
PATIENCE BOULAIS Patience Boulais has spent 19 years helping build a better school food program at Ocean View School District. She first got into school nutrition as a parent volunteer when her children were in school and now serves as Supervisor of Nutrition Operations and Special Programs, overseeing operations, ordering, training, and vended sites across the district and neighboring schools. Ocean View first discovered One Mighty Mill through the California School Nutrition Association and Chef Ann Foundation, whose values closely aligned with their own. For Patience, One Mighty Mill stood out for its freshness, quality, and simple ingredients. After nearly a decade with the Chef Ann Foundation, Patience and her team have steadily expanded scratch cooking and locally sourced foods in their cafeterias. Students notice the difference, often expressing excitement about foods they don't typically get at home.
Patience is especially proud of bringing what she has learned through the Healthy Schools Pathway program back to her district, completing the Pre-Apprenticeship in 2023, Apprenticeship in 2024, and Fellowship in 2025. Looking ahead, she hopes more school nutrition professionals receive the training, support, and voice they need to build programs their students are proud to eat from. Partnerships like ours with Ocean View are at the heart of what we’re building. When dedicated school nutrition leaders like Patience champion better ingredients and better food for students, we get to be part of a larger movement to bring nourishing, thoughtfully made food to more kids.
GOAL 4
BUILDING A MIGHTY TEAM OF OWNERS Expanding Employee Ownership and Purpose We are proud of our ability to attract a diverse team of people 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 3 employees in year 8, bringing us to 23 employee owners in One Mighty Mill. In this year’s report, we profile one of our newest equity owners, Amelia, who is responsible for our flour testing in Blauvelt NY. She ensures every tote or bag of flour we send to our bakery partners meets our specifications. That dedication helps us make the best products possible.
Bringing a Little Joy to Every Demo
GUS GUTIERREZ Gus Gutierrez will be an owner soon. In just 6 months as a Mighty Brand Ambassador in Utah, he’s already become an important part of the One Mighty Mill community. Gus was introduced to One Mighty Mill through a former coworker who recommended him for the opportunity. After meeting with the team, he knew it was something special. From day one, he says he has felt genuinely appreciated for the work he does, a feeling he believes can be hard to find. “I feel very blessed,” Gus says. “They acknowledge the work, they give you good feedback, they praise you. Every step is a learning experience.” For Gus, representing One Mighty Mill doesn't feel like simply selling a product. He believes in what he's sharing with shoppers and loves knowing he's offering people something genuinely good. At his demos, he welcomes customers, shares the story behind the brand, and highlights what makes One Mighty Mill different, no seed oils, no refined sugars and, simple, recognizable ingredients. Being bilingual has also become an important part of how Gus connects with customers. Speaking both English and Spanish allows him to share the story of One Mighty Mill with even more people, including explaining the brand's stone milling process, “piedra de molino” in Spanish.
Gus is also more than a Brand Ambassador, he's a true believer in One Mighty Mill. As someone with type 2 diabetes who manages his own health and pays close attention to carbohydrates, he appreciates being able to share a bread he feels good about eating himself. His favorite way to enjoy it? Toasted with avocado, an over medium egg, and a little cheese. Outside of work, Gus stays just as active. He's a big San Francisco 49ers fan, loves going to sporting events, plays golf, and makes time for exercise whenever he can. Gus doesn’t just tell shoppers why One Mighty Mill is different, he believes it himself. From speaking with customers in English and Spanish to finding new ways to get someone to stop and take a bite, he brings genuine enthusiasm to every interaction. For Gus, that’s what makes the work meaningful: sharing something real with people and knowing he can feel good about what he’s putting in their hands.
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