James Brown opened Barton Springs Mill at Dripping Springs in 2016, then went next door and asked Abby Jane Love to open a bakery that would show what the grain does; her team now teaches sourdough and pizza classes back inside the mill. At Moderna the three-day pizza dough starts with Rouge de Bordeaux, a heritage wheat grown in North Texas for the mill and ground daily in the restaurant's own kitchen. Order the wood-fired pizza at Abby Jane and the pie at Moderna and you have eaten one mill twice.
Barton Springs Mill.
producer · Dripping Springs, in the Hill Country west of Austin
What they make
- Rouge de Bordeaux wheat. Grown in North Texas and milled daily for Moderna's dough, which is flour, water and salt and nothing else.
- Heritage grain flour. What Abby Jane's sourdoughs, whole-grain pumpernickel and pizza dough are built on.
On the list
cooked with at
Moderna Bar & PizzeriaThe grain is grown in North Texas for the mill and ground daily in Moderna's own kitchen, on a three-day dough.
“The three-day process starts with Rouge de Bordeaux grain grown in North Texas for Barton Springs Mill in Dripping Springs; that grain is ground daily in-house.”
CultureMap Austin, Brianna Caleri, opening report, 17 December 2025 [1]
cooked with at
Abby Jane BakeshopThe bakery is in the same building as the mill and the grain goes into bread, pastry and pizza dough. Classes are taught next door in the mill.
“When Barton Springs Mill opened in 2016, the owner, James Brown, approached Love about opening up a bakery to showcase the mill's product.”
Community Impact, Southwest Austin and Dripping Springs, 8 March 2024 [2]
Sources & mentions
- [1]
- [2]
- [3]