Capay Mills | CUESA

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Capay Mills


David Kaisel with 2 part-time employees


15 acres in Esparto about 110 miles to San Francisco


Miller and grain farmer David Kaisel offers stone-ground flour milled from heirloom wheat grown locally. The result is fresh whole-grain flour that keeps flavor and nutrients intact. In addition to being one of the few millers focused on local whole-grain flours, Capay Mills has a mission to reintroduce historical wheats and specialty grains. In addition to 100% heritage and varietal wheat flours, Capay Mills produces polenta, grits, and cornmeal, along with non-wheat flours such as rye, buckwheat, and malted flours.


Grains are grown by Capay Mills and independent family farmers in California, primarily in Yolo, Sutter, and Sacramento counties.

Fun Fact

Capay Mills collaborates with the Center for Land-Based Learning, UC Davis, and the California Wheat Commission to promote sustainable, non-industrial grain cultivation and milling not only in California, but across the US.


Rumsey, California


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »