Bread

Pros
Grain lasts for years so you can get huge sacks of it
Grau is cheaper
Much improved flavour it’s like grinding coffee at home
Freshly milled flour is much more biologically active so starter comes to readiness much faster
You can sift flour to get something a little more refined and keep the bran for other recipes
Can use it to grind spices (eg when loads are needed for bbq rub) or making rice flour

Cons
The Mockmill for stand mixers isn’t that fast it takes a few minutes to do 300 grams.
Some recipes will need a little tinkering I use something like t65 as my base flour and add freshly milled to it as the fresh flour doesn’t always have well developed gluten.
Timings for proving are generally faster so a little learning curve