My name is José Antonio, and Aterra Mills started with a meal in Europe that changed the way I think about food.

I come from a European family, and food has always been a big deal for us. My sister is an expert sourdough baker — she was the first one to notice that her bread tasted completely different depending on the flour she used. Better rise, better texture, lighter on the stomach. We started asking why.

The answer wasn't complicated. American flour is bleached, loaded with synthetic additives, and grown with chemicals like glyphosate that Europe banned years ago. We had been eating all of it without thinking twice.

So we decided to do something about it. Aterra Mills — from the earth — exists to bring the same flour European families have trusted for generations straight to American kitchens. No glyphosate. No bleaching agents. No synthetic enrichments. Just real flour, from real French farms, milled the way it's always been done.

We built this for families who want better ingredients on their table. For people who are paying attention. And for anyone who has ever felt that something was off — you were right.

Thank you for being here.