Our Story

Meet Jennifer and Robert Schilling, Founders of The Mochi Mill

As a child, Jennifer was introduced to Old World baking traditions by three generations preceding her. From the time she was barely able to peer over the worktable, Jennifer observed her Grandmother's deft handling of pastry dough and uncompromising ethic for quality ingredients, inspiring her to later craft her own nutritious take on many European and Mediterranean classics in her professional culinary work.

Creating delicious and healthful meals for family and community has always been an expression of caring for Robert, both personally and professionally. He devoted himself to studying the connection between whole food and vibrant health & healing at the Kushi Institute in Boston. Robert is often found in his test-kitchen applying his natural talents and ingenuity, developing solutions to epicurean challenges.

Having been raised in families with food allergies, Jennifer and Robert have long understood the personal struggles with dietary limitations and how the choices one must make, living within those restrictions, do not make one any less passionate about the allure of sweet aromas, the nuance of flavors and the sensation of a crisp or chewy texture.

 

A New kind of flouR...

A favorite family treat is mochi, pounded rice dried into blocks, which, when sliced and fried in oil, puff up toasty and gooey. Looking for an easier way of preparing this snack at home, Robert began to experiment and came up with a special process to create a unique flour.

Incorporating Jennifer’s affection for traditional European desserts, and Robert’s knowledge of East-Asian ingredients and healthful cooking, they found their flour to have great versatility and began using it as a basis for baking cakes, cookies and breads, as well as, cooking up crêpes, light and fluffy pancakes and waffles. They found flavors enhanced, textures surprisingly moist and cakes retaining their crumble.

Ecstatic with the results of their efforts, Robert and Jennifer have brought this unique flour into the marketplace, so that allergy sufferers and those who choose to eat gluten-free can have their decadent cake and eat it, too.

Imagine meeting friends at your favorite neighborhood coffee house and discovering a gluten-free dessert whose taste, texture and aroma is as enticing and satisfying as any other on the menu.  Jennifer and Robert’s aim is to provide manufacturers with their exclusive MochiFlour™ in order to create premium quality, gluten-free, artisanal desserts that reflect well upon the baker and the establishment.

 

 

 

Phone

(707) 276-6446

 

Location

San Francisco Bay Area

 

Mailing address

Petaluma, CA 94953

 

Questions?

info@themochimill.com

 

Food Styling by Chef Jennifer carden & Photography by Matthew Carden

Our Flours

AVAILABLE IN 25 LB. AND 50 LB. SACKS AND 2,000 LB. TOTES

Drawing upon the subtle traditions of Asian cuisine, our new concepts, MochiFlour, Pastry Flour Blend and Mochia Flour Blend, bring to your table a food so simple in its preparation, yet complex in its taste.

 MochiFlour™ - click to earn more...

MochiFlour™ - click to earn more...

 Mochia™ - click to earn more...

Mochia™ - click to earn more...

 Available in 50 lb Sacks  and 2,000 lb totes

Available in 50 lb Sacks

and 2,000 lb totes

For information on our products or to place an order, please call

707.276.6446

we're happy to help.

MochiFlour

Our pure MochiFlour is a high-performance, all-purpose gluten-free flour, excellent for - muffins, specialty cakes & profiteroles - pancakes, blinis & crêpes - brownies, snickerdoodles & biscotti, to name a few... 

Mochia Blend

Savory flatbreads to dip into hummus or top with roasted Mediterranean vegetables; pizza crusts - just the way they oughta be - crispy on the outside, warm & chewy on the inside.

Pastry Blend

Made with MochiFlour Pastry Blend, pies are light & flaky, cakes are moist and tender - with a superb crumb. This functional flour offers quality results, from the basic spongecake to the luscious indulgence.

Contact Us

phone

707.276.6446

General Manager

jennifer@themochimill.com

sales

sales@themochimill.com

Social Media

rebecca@themochimill.com

R&D

robert@themochimill.com