Dawn Lemon sets a small flour mill, which resembles a food processor but is taller, atop a counter and pours in a cupful of organic, hard red winter wheat. With an electromechanical whir, the machine in a couple of minutes yields a cup and a half of flour. She takes the extra step so that Lemondrop Bakery can offer products made with not just whole wheat flour, but fresh, organic whole wheat flour.