Gareth Shapiro, from the Grain Family at Moltema, admits you need a fair dose of creativity and patience to make small-scale farming pay off.
Hence the plan to turn part of the 8 hectares of land, share-farmed by himself and partner Tonya, into organic flour.
"I don't know what grain grower out there would be growing 8 hectares. You'd be crazy to," Mr Shapiro said.
"Without value-adding, we'd have to purchase more land and go into debt.
"It's the well-told story of the farmer getting bigger and bigger and getting into more and more debt.
"So before going down that path, we're trying to sell something that's an end product, rather than to 12 or so middle men each taking their slice."
The mill can handle about 25 kilograms of grain, and produces up to 15 kilograms of flour an hour.
The trick to getting the right consistency is slowly feeding the spelt wheat or rye into the mill's hopper.
"You don't really want the flour to heat up," Mr Shapiro said.
"It destroys or changes the starches. Talking to bakers, that's undesirable.
"If you feed a lot of grain in at a time it'll push the grain out a lot quicker.
"By slowing it down it'll keep each grain within the stones for longer, and that's what you want."
The spelt wheat and rye is milled in small batches weekly and sold to several bakeries and at local farmers markets.
Mr Shapiro said time would tell if the value-adding experiment paid off.
"We probably should have done our market research before we started, but there are other people growing it and organically," he said.
"But to me there's room and we're doing something slightly different."