These three pieces of equipment define our process:
Our Mill
We stone mill our flour every day, using organic and heirloom grains. In-house milling gives us freedom to explore the huge variety of wheat, rye, oats, and corn that aren’t commercially available from industrial mills. These grains are more flavorful, fresh, and nutritious. They help us build a better product.
Our Hands
Next, we mix those flours with water and salt. Gentle handling and overnight fermentation let the natural flavors express themselves. Almost all of our loaves and pastries are naturally leavened, and we use local ingredients whenever we can.
Our Oven
In the morning, we turn on the heat. We like to bake things pretty dark so we can taste the full caramelization of natural sugars in the grain. Our products depend on great flour and great restraint. Mostly, we try to stay out of the way.
