Carolina Ground is a flour mill located in Asheville, North Carolina, focused on closing the gap between farmers and bakers in the South. In 1994, Lapidus started making naturally leavened breads for Natural Bridge Bakery in western North Carolina. As consumer demand for naturally leavened breads grew, Lapidus zeroed in on a need for locally grown and ground bread flour, pastry flour, and rye flour.
With a 2009 grant from the North Carolina Tobacco Trust Fund and Santa Fe Tobacco, administered through the Carolina Farm Stewardship Association, Lapidus laid the foundation for Carolina Ground. Using a wooden-hulled stone ground mill from Austria, all Carolina Ground flours are stone-ground, cold-milled, unbleached, and unbromated.