Quote:
Originally Posted by phenomshel
Gorgeous, gorgeous, gorgeous!
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Thanks for the compliment. I just love that mill, especially when it turns its sails.
The St.Anna-Mill was build in 1848/9 and grinds grain every week. A lot of folks come and get their weekly supply of flour. The miller sells all kind of different bread-mixes: tomatobread, pumpkin, corn and such.
Sometimes I bake my own bread as well from that flour. Some people just won't eat any other bread than the one from the St. Anna-mill. Bakers nearby bake a St Anna-bread; dark bread with on top of it a thin layer of flour in which they stamp a little mill.
Here it is again (bit proud of it.)
