​Ripley Horticultural Society enjoys hearty lunch, and learns about Stone Bridge Flour

Everyone is looking forward to spring, none more so than members of the Ripley and District Horticultural Society and not just because they want to work in their gardens. Adverse weather this winter has played havoc with the schedule, resulting in a cancellation of the January meeting, and last week’s Winter Warm-up lunch fund-raising event had to be postponed one day.

The lunch, held Feb. 19 at the Ripley-Huron Community Centre, featured several crocks of chili and soup, buns and lots of dessert. Members and friends enjoyed a hearty meal with good company and great selection.

Vice-president Christine Roberts opened the meeting with the customary acknowledgements and ceremony, then turned the floor over to guest speaker Angela Devitt of Stone Bridge Flour.

An energetic presenter, Devitt detailed the evolution of their completely local agricultural business, growing soy, corn and wheat on their family farm on the 10th Concession of Huron-Kinloss, to becoming a miller in a shed in their Kincardine backyard. Then, drawing on her fine arts background to create the graphics and packaging, and finally to marketing on-line and selling to retail outlets and at farmers' markets.

Her first mill was purchased in 2021 and could complete approximately 30 kilograms (kg) of flour per hour. A lot of trial and error, fine-tuning and test-baking later, the enterprise scaled up in 2025 with a new facility on the farm that includes a new mill capable of processing 100 kg of flour per hour.

The product line includes nine types of flour, 12 baking mixes and an assortment of bread-making tools and accessories which are available at over a dozen retailers and are used by chefs, bakeries and restaurants.

In 2025, Stone Bridge Flour received the Agriculture Award for Supply Chain Excellence at the Excellence in Agriculture Awards. This recognized their innovative practices in growing, milling, packaging and distributing their flour.

Using photos of her mill and workplace, Devitt described the process of stone-milling and explained that unlike commercial flours that are roller-milled, her mill uses all three parts of the grain: the bran, endosperm and the germ, creating flour that is all natural, more digestible and additive-free.

Devitt provided an attractive display of her products and in the coffee break following her presentation, members enjoyed shopping for new baking supplies.

When the meeting reconvened, reports and updates were shared.

Past-president Rose-Marie Meyer presented Helen Van der Glas with a service pin to mark 45 years of membership.

Second vice-president Gail Lotton reported that the society received $3,500 from the Ripley Reunion committee for future community beautification projects.

Secretary Dianne Simpson reported that although the January business meeting was cancelled due to poor weather, the garden games with members and Rosewood RVilla residents took place as planned, with those who were able to safely travel to the retirement home. A good time was had by all and the society was invited to return.

The next meeting is the annual March Break event, bringing together "For Our Youth" and senior members for education, crafts, games and snacks. Children, aged six to 12, and their parent(s) from the community are invited to join in the fun and learn more about this energetic group. This year’s meeting takes place Tuesday, March 17, at 1:30 p.m. in the social room at the Ripley-Huron Community Centre.