About

Our mission is to bring integrity back to American flour through honest sourcing, traditional milling methods, and a commitment to the community. We aim to serve home bakers, professional kitchens, and artisan bakeries with premium products they can trust, rooted in the land and people that define Wyoming

Cowboy Country Milling was created to bring integrity back to American flour. As fifth-generation farmers, we saw how the industrial milling system had moved away from transparency, nutrition, and local connection. With fewer than 200 flour mills left in the country, most of the wheat grown in Wyoming is shipped out, blended with unknown grain, and processed with chemicals that never appear on the label. We knew we could do better, not just for ourselves, but for bakers and families who care about where their food comes from and how it is made.

We built this company around Wyoming-grown grain and a slower, more intentional milling process. That includes single-variety wheat, clean tempering, and a European-style roller mill selected for consistency and control. From the beginning, we focused on serving local bakeries, chefs, and home bakers who care about performance and sourcing. By starting with contract milling and scaling into our own facility in Pine Bluffs, we are growing with purpose while staying true to our values.

Why Does This Matter?

Our flour is the result of clear decisions. It is always unbleached, unbromated, unenriched, and non-GMO. We designed our process to prioritize grain quality over speed, because better inputs lead to better results. Our customers notice the difference in texture, rise, and flavor. More importantly, they trust what is in the bag. This is flour that performs, tastes better, and reflects the values of the place it comes from.

The Team

Stuart Lerwick

Stuart leads Cowboy Country Milling’s operations, sourcing, and strategic direction. Raised on a fifth-generation wheat farm in eastern Wyoming, he brings firsthand knowledge of crop quality and a deep understanding of what makes great flour. Stuart oversees wheat procurement, ensures it meets our exact milling standards, and manages relationships across the supply chain. He also guides the company’s financial planning and day-to-day execution, helping keep Cowboy Country Milling focused, efficient, and rooted in its mission.

Emily Jarrell

Emily shapes the voice and vision of Cowboy Country Milling. She leads our marketing strategy, customer engagement, and brand development, ensuring everything we share reflects the values we stand for. With a background in communications and a strong track record in community-building, Emily plays a key role in growing our presence across Wyoming and beyond. She also supports daily operations and long-term planning, helping guide the company through its early stages with clarity and purpose.

JD Corson

JD oversees all legal and regulatory aspects of Cowboy Country Milling’s operations. From permitting and compliance to contracts and food safety standards, he ensures our work aligns with both state and federal requirements. With a background in agricultural business and law, JD brings a practical, detail-oriented approach to building a company that is both responsible and resilient. His role helps protect what we’re building and keeps us moving forward with integrity and intention.

Reviews

"I made bread with your flour, and I feel great. I am so happy to be able to eat something I haven't been able to for so long!"

Beth Harris

Customer that has the MTHR gene mutation that limits folate processing and has avoided flour for over four years due to gluten intolerance before discovering our flour

"This flour has completely transformed my sourdough bread - unlike anything I’ve used before. It’s truly leveled up my home bakery in every way. I love being able to offer my customers sourdough bread made with such high-quality flour, and the fact that it’s a single, simple ingredient makes it even better. My customers, Rosie (my starter) and I, couldn’t be happier. And as a local Wyoming business, that makes it even more special. Stuart, Emily, and JD have been absolutely wonderful to work with!"

Sarah Coker

Rosie & Co.

"Most of my family cannot eat pizza crust from Pizza Hut due to gluten intolerance, we made pizza crust with your flour and enjoyed it as a family"

Jeremiah Sperfslague

Regional Nutritionist